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 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!Disclosure: This post may contain affiliate links.
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.)
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):
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: