Fresh summer peaches are transformed into delicious & easy to make Crock-Pot Peach Freezer Jam with minimal effort! No canning in jars required!
Slow Cooker Peach Freezer Jam
It’s the time of year when we all are making jam for the coming year. We are doing sack lunches this year, so I needed to make a plethora of Jam to make it through the year. This was a super easy way to make the jam.
Special Diets
Gluten Free | Low Calorie | Low Cholesterol | Low Fat | Low Sodium | Vegan | Vegetarian
This recipe for Crock-Pot Peach Freezer Jam is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Peach Freezer Jam Recipe
With just 5-ingredients you can transform fresh summer peaches into an amazing peach freezer jam right in your slow cooker! This easy recipe allows you to enjoy the summer peach harvest year round on your morning toast, stirred into yogurt, spooned over ice cream or even glazing meat on the grill.
Ingredients
- 8 cups Peaches (sliced)
- 3 cups Granulated Sugar
- ½ tablespoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- 2 tablespoons Lemon Juice
Instructions
- I would highly suggest using a liner.
- Place the sliced peaches into a 6 quart or larger slow cooker.
- In a small bowl mix the dry ingredients and add to the fruit, mixing slightly.
- Pour the lemon juice over the top.
- Cook on low for 10 hours.
- Once it’s 10 hours, you need to check to see if it is “done”. Cook longer if needed.
- Taken from NCHFP: Spoon or Sheet Test – Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and “sheet” off the spoon, the jellying point has been reached.
- or
- Refrigerator/Freezer Test – Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat.
- Once it is done I scooped out the chunky fruit and much of the juice and used a potato masher to mash it up to a good jam consistency.
- Spoon it into good fridge/freezer containers with a fighting lid.
- You can store it in the fridge for about 2 weeks and in the freezer for up to a year.
- Be sure to leave about a 1/2 inch of headspace if your going to freeze it.
Notes
Your yield will depend on many factors including, peach size, and what containers you freeze them in. I used smaller containers so that I won’t have any go past it’s prime in my fridge before it’s eaten.
Nutrition
Calories: 123kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 33mg | Fiber: 1g | Sugar: 31g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Tried this recipe?Rate the recipe and then let us know how it was!
Had over 200 peaches from my peach tree this season, a lot blemished,so had to do something, washed , peelesd, and low and behold came across this recioe,freezer jam.. Absolutely love it, Haven’t used my slow cooker in years, I’m hooked. Thanks, Nina
That is awesome Nina!
Unfortunately, mine never jelled. It just turned into a thin syrup. I’m not sure what I did wrong. I’m hoping to use it in oatmeal.
I am sorry your peach jam never jelled. Perhaps it needed to cook longer? But spooning it into oatmeal will still taste great!
I had a terrible experience with this recipe (and I cook a lot, including jam). The result was a pot of brown watery peaches that I had to throw out. What a waste of good peaches.
So sorry this recipe did not work out for you Abby.