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.

My parents came for a visit over the 4th of July and as always, we enjoyed way too much barbecue and homemade desserts. My Dad likes to drive “the back way” when they come to visit 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!

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The Best Way to Peel a Fresh Peach

Peaches can be difficult to peel! The best way to peel a fresh peach is to blanch them. To do that, add peaches to a pot of boiling water for 45 seconds.

Quickly remove the peaches and place 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. (The Ripe, but not over ripe peaches, will make this process easier.)

Leftover Peaches

After a few days full of peach cobbler, peach ice cream, 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 ot 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 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!

Still have leftover peaches? Here are a couple more amazing recipes to use up all those peaches:

Fresh Peach Recipes:

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! (Have you ever whipped your own cream cheese? It’s so good! I’ve got a great recipe here.)

Homemade Peach Jam (no pectin recipe):

Easy Homemade Peach Jam Recipe (No Pectin)

★★★★★ 5 from 20 reviews

Author: Jamie sanders

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Description

This yummy, no pectin, Peach Jam Recipe is easy to make and sooo delicious!

Ingredients

Scale

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.)

Instructions

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.