Begin by blanching your firm but ripe peaches. Bring a pot of water to a boil and immerse the peaches for 30 seconds. Immediately transfer them to a bowl of ice water for another 30 seconds. This shock treatment makes peeling the skins effortless. Once cooled, gently slip off the skins and chop the peaches into smaller pieces.

Using a potato masher or a sturdy fork, mash the peeled peaches in a large mixing bowl to your desired chunkiness. Aim for a mix of smooth and slightly chunky textures to create a delightful mouthfeel in your no-cook freezer peach jam. This process should take about 5 minutes.

Add sugar, lemon juice, and optional pectin to your mashed peaches. Stir until the sugar is fully dissolved, which typically takes about 2-3 minutes.

Allow the mixture to rest at room temperature for approximately 15 minutes to help flavors meld together beautifully.

Carefully divide the peach jam into clean, freezer-safe jars or containers, leaving about half an inch of headspace at the top.

Place the filled jars or containers into the freezer. Your no-cook freezer peach jam will keep well for up to 6 months.