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!
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:
- Sparkling Summer Peach Sangria Recipe
- 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! (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)
Description
This yummy, no pectin, Peach Jam Recipe is easy to make and sooo delicious!
Ingredients
- 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.
Looking for more summer fruit recipes? Be sure to check these out:
Summer Berry Frozen Yogurt Bars
Don't miss any more posts!
Regina Hall says
I am making this recipe for the first time. I want to can the preserves. Do I let the preserves cool and set before placing them in the jars to can in a 10 minute bath? Thanks!
Jamie Sanders says
Once done cooking, you can pour the fruit right in the jar and then process it.
Just a tip: 2 ways to know if your jam will set.
1. use a thremometer and cook til 220 f or
2. Use the plate in the freezer test: Place a small plate in the freezer when you begin cooking the jam. When you are 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 plate back in freezer for about a minute. Run your finger through the jam on the plate. if it wrinkles and is jell-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.
Brian W. Kovac says
When ever I am cooking anything which is quite runny and needs thickening, I simply mix some corn starch with cold water, and pour it into the sauce pan. I keep stirring it until the sauce, or jam thickens. It’s so easy and doesn’t change the flavor.
Now, I’m going to try making this Peach Jam. It sounds yummy…….
Nomnom says
I have a general question…
I bought some mango preserves and didn’t like the consistency of it and thought I could turn them into jam instead. I’ve made jellies from juice (w/ pectin) many times and was successful. I also used the canning process to keep them stocked in a dry and cool area for Christmas gifts. I’d like to do the same with the mangoes. Other than the sugar ratio, would there be an issue with making jam with mango preserves? Different jam/jelly/canning sources have conflicting information (i.e. using preserves is only good for freezer jam but not canning; not to use pectin, etc.).
Any advice would be appreciated!
Renee says
Can I boil them for canning purposes? If so, how long?
sindy says
the family gobbled this up in one day!
★★★★★
Cynthia says
I’m eager to try this recipe. I’m a Texas girl too. Actually born in Austin at High Noon!!!Quick question, can frozen peaches or drained canned peaches be used? Does the recipe need adjusting if so? Thanks much.
Jamie Sanders says
Frozen would be fine. Canned peaches would need an adjustment as they have added sugar, but I can’t tell you how much the adjustment would need to be.
Gauri says
I made this jam with a mix of stevia and regular sugar. It took me about 45 minutes to get the gel like consistency with 8 peaches. It’s almost at room temperature now and the taste and consistency are perfect. Thank you for the recipe. I’m so glad it turned out well.
★★★★★
Teddy says
Could you use apricots instead of peaches?
Jamie Sanders says
Yes you can. Keep in mind about the sugar. super over ripe apricots will require less sugar and less ripe, the full amount. Just give it a taste test and don’t go too low with the sugar as it is what helps the jam set.
Ally Odekirk says
I just made this recipe it turned out fantastic! I did use less sugar, was a little worried after the sugar comment but it turned out just great😊!!!
Thank you so much!
Lyn says
My very ripe peaches just made a fabulous batch of jam thanks to your simple delicious recipe!
★★★★★
Jamie Sanders says
Yay!
Elizabeth says
can I substitute the lemon with lime.
Jamie Sanders says
I have not tried lime juice, so I can not answer that question (or recommend it). I will say, lemon juice is used in this recipe not only for the flavor for the amount of natural pectin it contains.
If you do try it, be sure to come back and report your results as I bet others have the same question.
Jennifer says
My hubby got peaches at Costco, and there are too many for us to eat so I decided at the last minute to try this… I’m about to see if part honey and part sugar will work – wish me luck!
Jamie Sanders says
It might affect the flavor a bit, but if you like the taste of honey, go for it. Honey, instead of sugar, might also affect the consistency (resulting in a thinner jam) If this happens, you can always re cook it with a bit of pectin.
Shery Sullivan says
I’m making peach preserves right now, first time in my 67 years. Thanks for an easy recipe.
Jamie Sanders says
Yum! I’m so jealous! The place we normally get our peaches from lost their entire crop this year due to a late freeze.
Brenda says
I have made this jam recipe 2 times already. The first I made 10 half pints and just today I made 8 half pints and 8 pints. It turned out beautifully and taste was outstanding. I used about 12 large peaches, 2 tablespoons liquid lemon juice and 2 1/2 cups sugar. Cooked about 40 minutes and hot water bath about 15 minutes. Within 24 hours it was a great spreadable consistency.
Thank you for recipe.
Jamie says
Yay!
Carole McLaughlin says
Can you freeze this jam?
Jamie says
sure!
Alyse says
How long do you let it cool after cooking? Do you put the lids on the jars right away?
Jamie says
Hi, I let it cool all the way to room temp.
Caroline Chen says
Wow! We had a bunch of old peaches from a grocery store sale we were planning to throw out, so I decided to try something new! This worked perfectly, I used about 1/3 cup lemon juice and 3/4 cup sugar for 3 large peaches, and it’s exactky the right amount of tangy and sweet. Would recommend this recipe. 10/10.
★★★★★
Jamie says
Yay!