Want an easy Peach Jam Recipe? I’ve got a yummy, no pectin, Peach Jam Recipe for you today!
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 had peach ice cream with peach sauce and peach cobbler the day after. Yum!
After a few days, the leftover peeled peaches needed to be used asap! So I tossed them in a saucepan and whipped up this quick and easy peach jam.
My sweet lil missy especially loves this jam (she’s a peach fan) and has been eating peach and DIY whipped cream cheese sandwiches all week! (Have you ever whipped your own cream cheese? It’s so good! I’ve got a great recipe here.)
Our peaches were super ripe and very sweet, so I was definitely able to get away with less sugar. If your peaches are the same, I recommend starting out with a bit less sugar and giving the peaches a little taste test, and add more if needed. (I love a good low sugar peach jam recipe!)
Homemade Peach Jam (no pectin recipe)
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.)
Directions:
- Add peaches and lemon juice to medium sauce pan. 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.)
Enjoy! (We sure did.)
Looking for more summer fruit recipes? Be sure to check these out:
Summer Berry Frozen Yogurt Bars
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Alyssa Morter says
I have always wanted to make my own jam! Thanks for the recipe! 🙂
http://www.sweetlytattered.com
Burlap and Babies says
Yummm! I love peach jam! Thanks for the recipe!!
Mel at Adventures of Mel says
Mmmm, peach jam is one of my faves! This looks delicious. Thank you for sharing at Inspire Me Wednesday. Featuring you in this week's issue.
laura says
how long does it keep can you freezer jam it or can it
Jamie says
yes, you can can this. (process for 10 minutes.) Freezer jam will last for 3 weeks in the refrigerator once opened.
~Jamie
Kaleena says
How long will this last without canning it? Both in freezer and fridge?
Thanks!!
Jamie says
Should last a while in the freezer as long as it doesn’t get freezer burn. And 7 ish days in the fridge.
Marie says
I have made this twice now and I just love it! I am curious though if this jam can be bottled and sealed to be able to be given as gifts? I have never done canning before and wonder if this pectin-free jam needs to be refrigerated only or if it will be just fine on the shelf if I can and seal it?
Jamie says
So Glad to hear you like it! You are able to can this recipe. I have a great book I refer to for all my canning questions: The Ball Blue Book Guide to Canning
Follow the canning instructions found in this post: https://www.scatteredthoughtsofacraftymom.com/2011/09/canning-homemade-pizza-sauce-and.html
According to my book, the jam only needs to be processed for 10 minutes and make sure the water level is covering the jars by 1 to 2 inches while processing.
Good luck!
C says
I had no luck with this recipe I thought they were too watery and after hour and a half they still hadn’t gelled.
Jamie says
Let it sit overnight in the fridge to see if the peach jam will come to the right consistency. If not, you can reheat/recook for a while longer. You need sugar and lemon juice for the peaches to gel, if there was not enough sugar (in the peaches or added), you may need to add pectin to get the results you are looking for.
Erin says
How many pints of jam does this recipe make?
Jamie says
3 to 3.5 lbs of peaches makes about 3 cups
Kay Mason says
I want to use coconut sugar, and freeze this jam (no processing). Can it be done?
Jamie says
I’m sure you could, although I have not tried it.
Noreen says
How long does the jam last in the fridge once it’s made?
Jamie says
Should last a week or 2.
Carol B says
Can you use lemon Juice from the bottle, or does this require fresh juice? If so how much juice in a fresh lemon?
Jamie says
Juice from a bottle is probably OK and the bottle should tell you the conversion.
Liss says
Mine never thickened? Any suggestions? Followed directions. Only used 1 1/2 cups sugar because sweet enough. It’s similar to apple sauce consistency. I cooked for over 1 hr.
Thanks!
Jamie says
Have you allowed the jam time to cool and set up?
Jamie says
Let it sit overnight and if it is still too loose, you can cook it again as is, or add a bit of pectin to help (when re-cooking) to make it firmer.
Jamie says
One more thing, lemon has natural pectin in it, but it needs sugar to make the bond that allows the natural pectin to gel. 1/2 a cup of sugar might not be enough for this to happen.
Liss says
I added 1.5 maybe 1.75 cups of sugar. I didn’t fill the measuring cup the 2nd scoop. It’s only been finished for about an hr. It never got to the sticky consistency. Does it sit at rm temp to set like with pectin? Thanks! It seems to be thickening more as it cools. Glad I didn’t add additional sugar b/c it’s very sweet.
Jamie says
ah, I thought you said half a cup of sugar. It thickens as it cools, check again in 24 hours, and you can always re cook if it’s just way too runny.
franki says
Does taste increase or improve after it sets up? Mine is on the stove right now and not tasting very peach-y. It may be my peaches. I’ve cooked them down in past years to make “baking sauce” which I like better than applesauce for oil replacement. Mine isn’t very sweet but it does taste of peach. I have a couple of volunteer trees that usually give a bunch of small fruit and a few big ones. This year there is less fruit but what I have is big & juicy but most have tiny spots even on the unripe fruit that quickly spread & rot so I’m having to cut them up & look for ways to process them.
Jamie says
I imagine it will taste the same after cooling.
Kim says
Could I use splenda in place of sugar?
Jamie says
I’m not sure as the “gelling effect is partially due to the sugar. For a sugar-free version, you may need to add pectin.
Brittany says
I’m having similar issue to one of the other commenters…added 1 1/2 cups sugar because my peaches are very sweet… I can try cooking longer and cooking overnight but wondered if adding more lemon may help to add more pectin?
Jamie says
Let it sit in the fridge overnight to see if it will gel up anymore. You may need to cook it a bit longer in the morning, Adding a bit of pectin might help if you don’t want to add additional sugar. Here is a Very thorough article regarding jam making and sugar/pectin . http://www.seriouseats.com/2014/08/jam-making-101-pectin-sugar-gel-point.html
Good luck,
Jamie
Victoria J Hulleman says
Did you can these? ive never canned before ..
Do i have to put the cans in hot water once i have the lids on ?
Thanks,
Jamie says
I did not can these. I stored them in the fridge and we ate them up very quickly. You are able to can this recipe. I have a great book I refer to for all my canning questions: The Ball Blue Book Guide to Canning: http://amzn.to/29xo89a
Follow the canning instructions found in this post: https://www.scatteredthoughtsofacraftymom.com/2011/09/canning-homemade-pizza-sauce-and.html
According to my book, the jam only needs to be processed for 10 minutes and make sure the water level is covering the jars by 1 to 2 inches while processing.
Good luck!