Easy Homemade Peach Jam Recipe (No Pectin)
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Summer is in full swing! Are you looking for an easy Peach Jam Recipe for all your amazing summer peaches? If so, there’s not a better recipe than this tried and true, no pectin, Peach Jam Recipe. All you need is ripe peaches, sugar, and a bit of lemon.
Easy Peach Jam Recipe – No Pectin Needed
My parents came for a visit recently and as always, we enjoyed way too much barbecue and homemade desserts. My Dad likes to drive “the back way” when they come to avoid all the Austin traffic. The back route takes him through Fredericksburg, TX (famous for their peaches.)
Of course, he stopped and bought a bunch of freshly picked and perfectly ripe peaches. He peeled them that night and the next day we went to town on some homemade peach ice cream. Yum!
The Best Way to Peel a Fresh Peach
Peaches can be difficult to peel! The best way to peel fresh peaches is to blanch them. To do that, add peaches to a pot of boiling water for 45 seconds.
Quickly remove the peaches and place them in an ice bath for about 1 minute. Use a knife to cut an X at the bottom of the peach. Use a paring knife and remove the skin. (Using ripe, but not overripe peaches, will make this process easier.)
After a few days full of peach cobbler, peach ice cream, peach popsicles, and peach wine slushies, the leftover peeled peaches were getting a little mushy and needed to be used asap!
Peach Jam is the perfect recipe for imperfect or overripe peaches. Since you’re cooking the peaches all that matters is the taste! So I tossed them in a saucepan and whipped up this quick and easy peach jam.
Ingredients Needed for this No Pectin Peach Jam Recipe
Want to try your hand at this peach jam recipe? Make sure you have the following ingredients on hand:
- 3 1/2 pounds peaches (1 lb = 3 to 4 medium peaches)
- 2 1/2 cups sugar
- Juice from one lemon (Lemon juice is naturally high in pectin and helps the jam set.)
How to Make Peach Jam
You’ll love how easy this jam recipe is to make (very similar to my strawberry jam recipe.)
To make the recipe, you basically combine the peaches, sugar, and a bit of lemon juice in a saucepan. Crush the peaches with your spatula, boil for about 15 to 25 minutes and let cool.
Our peaches were super ripe and very sweet, so I was able to get away with using a bit less sugar. If your peaches are the same, I recommend starting out with 1/4 cup less sugar. Give the peaches a little taste test, and add more sugar if needed.
You do have to be careful with the amount of sugar though, there is a fine line between too much sugar and not enough sugar since the combo of sugar and lemon is what helps make this jam thicken!
How to Know When the Peach Jam Is Done
The simplest way is to use a thermometer to check the temperature. You will want the jam to reach 220°F. 220°F is the heat point at which the sugar bonds with the pectin and forms a gel.
Keep in mind, it can take 24-48 hours for jam to fully set up. So if your jam is still on the thinner side, don’t worry. Know that as it sits in the fridge it can set up more. (more info below on what to do if your jam never sets up.)
Another method to test if the jam is ready, is the “plate in the freezer” method. (Remove jam from heat while conducting the test.)
Place a small plate in the freezer when you begin cooking your peach jam. When you’re ready to test to see if the jam will set, remove the plate from the freezer and place a quarter size amount of the jam in the center of the plate.
Place the plate back in freezer for one minute. After a minute, run your finger through the jam on the plate. If it wrinkles and is gel-like, the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.
Can I Freeze Peach Jam?
Yes, you can! The even better news is that you can freeze it right in the jar. Just make certain that you leave some space at the top as it will expand a tiny bit when freezing.
How Do You Can Peach Jam For Pantry Storage:
This recipe is perfect for water bath canning. I have the Ball Home Canning kit. It contains everything you need for water bath canning.
How to can your Peach Jam:
- Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
- Add the strawberry jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
- Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw on till you feel resistance. Too loose, jar won’t seal, too tight air won’t release properly.)
- Process for 5 minutes in the boiling water. Turn off the heat and let the jars sit in the water another 5 minutes.
- Remove jars and let cool 12 to 24 hours. Check the seal by removing the band and pressing the center of each lid. If you are able to indent the lid, your jam did not seal properly. Store in a cool dry location for 1 for best quality, but maybe good for up to 2 years. Be sure to test your jar for spoilage before using it.
Keep in mind, higher altitudes affect boiling and you will need to process the jam differently. (I believe I read boiling points are lower at high altitudes.)
How Long Does Homemade Peach Jam Last In The Fridge?
For best results use the opened jar of jam within 10 to 14 days. Sealed and unopened, your homemade should keep in the fridge between 1 to 3 months. In the freezer, it should last about a year.
Can I Use Frozen Peaches To Make Jam?
Yes, you will most likely need to increase the cooking time as frozen fruit tends to be more watery. You can also use a thermometer to help determine when your jam is done. (When the jam reaches 220 F, it should be ready.)
Still have leftover peaches? Here are a couple more amazing recipes to use up all those peaches:
Fresh Peach Recipes:
- Sparkling Summer Peach Sangria Recipe
- Mango Peach Moscato Cocktail
- Easy Peach Dump Cake
- 3 Ingredient Peach Yogurt Popsicles
- Easy 2 Ingredient Peach Sherbet Recipe
- Fresh Peach and Pound Cake Sundaes
My sweet lil missy especially loves this peach jam (she’s a peach fan) and has been eating peach and DIY whipped cream cheese sandwiches for lunch all week!
Homemade Peach Jam (no pectin recipe):
Easy Homemade Peach Jam Recipe (No Pectin)
This yummy, no pectin, Peach Jam Recipe is easy to make and sooo delicious!
- 3 1/2 pounds peaches (1 lb = 3 to 4 medium peaches), peeled, pitted, and cut into chunks
- 2 1/2 cups sugar (remember, you can start with less sugar and add more if needed, but don’t add too little or your jam won’t gel.)
- Juice from one lemon (Lemon juice is naturally high in pectin and will help the jam set.)
- Add peaches and lemon juice to medium saucepan. Bring to boil over med-high heat, using a spatula or masher to crush peaches to desired consistency.
- Reduce heat to medium. Add sugar. Bring peaches back to a boil, stirring frequently.
- Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes – jam should stick to spoon when lifted and turned sideways.)
- Let the peach preserves cool, if you find the jam is not at the consistency you desire, you can bring the peaches back to boiling for about 10 minutes and then let it cool again.
Looking for more summer fruit recipes? Be sure to check these out:
Summer Berry Frozen Yogurt Bars
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
Worked perfectly with our fresh peaches! I left the skins on and gave it a couple pulses with an immersion blender. Also added 1/2 tsp cinnamon. Incredibly yummy!
Can you use real lemon juice from the bottle instead of a lemon
I have some frozen peaches cut up already! Should I thaw them before I boil them or just wait till it’s boiled at 200 degrees.
No need to thaw; you will just need tocook the peaches a bit longer.
Easy way to use overripe peaches. Loved using lemon juice instead of pectin.
The first year I made this recipe I overcooked it because I didn’t trust the lemon juice, this year I followed the time given and it turned out PERFECT. Every time I eat it I tell my husband how refreshing it tastes.
This recipe is perfect, you do not need a lot of sugar I used just a little over 2 cups and used 12 peaches. I’ve used this before and last night I used a different recipe that called for 2 packages of sure gel and 3x as much sugar. Turned out not the way I would have liked. It turned out to be a solid jelly , which is not what I wanted and not nearly the flavor.
Incredibly easy and so delicious!!! I honestly was skeptical that it would turn out but I will most definitely be making this again!
Can I use lemon juice instead of real lemons
If it didn’t seal properly in the hot water what can be done?
I am not a canning specialist, but I would think you could reprocess it.
Very delicious! Made a second batch because it was so yummy. Recipe is perfect as written.
Made 2021, in 2022, used 4lbs, sugar amt from recipe, so easy. made 6 small mason and 1 medium mason jar. USE this recipe
Hi! Can this be processed in a steamer instead of a water bath?
I’ve never tried that canning method, so I can not give any advice. But if you have an instruction book for your steamer, the processing would most likely be the same as any jam. If you try it, come back and let everyone one know how you did it and for how long.
I am sure there are others wondering the same thing.
I tried making jam for the first time but when i tried it turned into rock candy and was basically un eatable. what did i do wrong? i follows the recipe so what leads to my mess up?
It’s hard to say other than you must have cooked it at too high of a temperature for too long. To fix it, just add a bit of water and cook for a few more minutes.
Just made this today. Thanks for the recipe. I think my neighbors are going to be too!
I had 14 large peaches and made this jam for the winter months (we really don’t have winter much any longer) I used 1 cup sugar and that’s all I needed to sweeten. Added 1 tsp vanilla and it gave such a nice flavor. It made 2 quart sized jars.
I will definitely use this as my go to for jams. Thank you!
How long does this store in the fridge? Is it okay to freeze?
Yes, you can freeze it. It should last in the fridge two to three weeks possibly even longer.
How do you freeze this?
Leave about 1/4 inch room at the top of airtight container and put it in the freezer.
NEW to making Peach Jam, Can you do this recipe leaving the peach skin on the peach? I have peaches I’ve frozen and I did not removes the skin. I hope so…. cause this recipe sounds soooo good! Thank you for your help.
You can. The skins will mostly dissolve when cooking and IMO, unless you are eating it straight from the spoon, you wont notice any of the peel anyway.
I used 8 super ripe peaches and actually left the skins on! They pretty much dissolved when cooking, but I think they add a little flavor and color! I used 2 big lemons and 3 cups of sugar. It’s amazing! I do wonder if anyone has any advice on freezing some?
This is the best peach jam I have ever tasted! Love that it uses no sure jell. It just tastes better without it! Thank you for this easy and yummy recipe.
What if you are wanting to make several jars can a person process them in a hot bath? if so how long?
I copied this from my strawberry jam recipe post. The instructions would be the same for the peach jam.
“This recipe is perfect for water bath canning. I have the Ball Home Canning kit. ( https://amzn.to/2M39AS5) It contains everything you need for water bath canning.
How to can your strawberry jam:
Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
Add the strawberry jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw the lid on till you feel resistance. Too loose, jar won’t seal, too tight air won’t release properly.)
Process for 5 minutes in the boiling water. Turn off the heat and let the jars sit in the water another 5 minutes.
Remove jars and let cool 12 to 24 hours. Check the seal by removing the band and pressing the center of each lid. If you are able to indent the lid, your jam did not seal properly. Store in a cool dry location for 1 for best quality, but maybe good for up to 2 years. Be sure to test your jar for spoilage before using it.
Keep in mind, higher altitudes affect boiling and you will need to process the jam differently. (I believe I read boiling points are lower at high altitude.) “
How many cups of peaches when they are peeled and diced?
I have 3 peach trees so have been looking for a recipe to help. I’ve tried making this twice and I don’t know what I’m doing wrong. No matter what I do (including adding corn starch) my jam won’t set; it comes out more like a sauce despite the insane amount of sugar. Maybe it’s just me as all the comments seem positive but if yours hasn’t worked you’re not alone!
Most likely you just need to cook it longer. Use a thermometer and make sure the jam reaches 220 f. An let it si overnight in the fridge.
This came out amazing! I did add a half cup of bourbon and a pinch of cinnamon. I cooked until it reached 215 degrees. Absolutely perfect. I will be using this recipe again and again
I had 20 lbs of peaches given to me for free as they were over ripe. I used this recipe to make them into jam to gift out to family at Christmas. Tasty and simple recipe. My kiddos love it.
How long will this last in fridge?
For safety reasons, I will tell you up to 3 weeks. (Although ours lasted longer than that)
Can I use this recipe to can the peaches?
Just made this is i loved that the ingredients were simple & few. Very easy to make & super yummy! 🤗
Wow! This recipe is ridiculously delicious!! I had about 5 lbs of fresh organic peaches from a friend’s tree that needed to be used asap. I read the amazing reviews and made a few adjustments to match the amount of peaches as follows: I used the juice from 2 large lemons from my neighbor’s tree, 3.75 c of sugar, and I also added cinnamon, allspice, and a bit of cardamon during the last stage. Sweet and a tiny bit savory! Thanks so much for the tips on blanching the peaches. The skins fell off of my super ripe peaches quickly! I was worried about the recipe setting, but I could see the magic in the pan already happening after 10 minutes of boiling with the sugar! Just to make sure, I did simmer on medium for a full 15 minutes, and it has set well! This recipe was a great find!! Can’t wait to add my peaches to many items in the next few weeks ~and to make it again when I have extra peaches!
When at thickness you want you jar do you need to put in canner to seal
I am not sure what you are asking, but I use the ball mason jars to can my jams and butters.
This came out amazing! I did add a half cup of bourbon and a pinch of cinnamon. I cooked until it reached 215 degrees. Absolutely perfect. I will be using this recipe again and again.
Lost my recipe for Peach-Basil jam, and used yours. I added chopped basil after the jam has thickened, just before water bath. It’s delicious with Pennsylvania Dutch Meat Pies, or grilled cheddar cheese sandwiches. Thank you!
How long can you keep it in the fridge?
to be safe, I will tell you this jam will last up to 3 weeks….
But I will say, I have kept it much much much longer than that in my fridge.