Easy Homemade Peach Jam Recipe (No Pectin)
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.)
Leftover Peaches
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.
Recipe Tips
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!
FAQ’s
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)
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
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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.
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.
Robin
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?
yes
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.
I used 2 600 gram frozen bags of peaches. 1.5 cups sugar and 1 lemon. Freaking yummy!
★★★★★
The jam turned out amazing. Substituted sugar with Lakanto Munkfruit and is delicious
★★★★★
A small batch but very yummy
★★★★★
I made this jam last week and it was a hit! Today I’m making more with my remaining peaches.
★★★★★
Can you freeze this jam, and if so for how long?
Should be good for at least 6 months if not longer.
It is so delicious, I have tried
★★★★★
How much water do you use
no water. Its all peaches, sugar and lemon juice.
Hello, I’m curious when you say 3 1/2 pounds peaches, is that before peeling and pitting or after?
before
How many pints does this make up?
It really depends on the size and weight of your peaches and how juicy they are and how long you cook the jam, but plan on 8 to 10 oz.
Thank you for this easy and simple recipe. I am 61 and my first time making a jam. How do I store the jam. In a cool dry place or in the refrigerator? Also, how long will it last?
★★★★★
Cover tightly and store in the fridge and it should last at least a month.
Doubled the recipe, but only added 1/2 the sugar amount. Cooked for 40 minutes to get the thickness consistency. Easy recipe.
★★★★★
So yummy!!!!
★★★★★
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!
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.
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…….
Turned out delicious 😋
★★★★★
Yum!!
★★★★★
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!
Can I boil them for canning purposes? If so, how long?
the family gobbled this up in one day!
★★★★★
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.
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.
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.
★★★★★
Could you use apricots instead of peaches?
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.
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!
My very ripe peaches just made a fabulous batch of jam thanks to your simple delicious recipe!
★★★★★
Yay!
can I substitute the lemon with lime.
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.
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!
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.
I’m making peach preserves right now, first time in my 67 years. Thanks for an easy recipe.
Yum! I’m so jealous! The place we normally get our peaches from lost their entire crop this year due to a late freeze.
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.
Yay!
Can you freeze this jam?
sure!
How long do you let it cool after cooking? Do you put the lids on the jars right away?
Hi, I let it cool all the way to room temp.
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.
★★★★★
Yay!
Thank you so much for recipe. First time making it and was easier than I expected to be.
★★★★★
Thank you for the recipe. I took some before it was completely cooled and put it on vanilla ice cream. I had to go gluten free so it was the perfect treat for someone craving peaches and ice cream.
Just like you said, the sugar thickens, but I counted on the lemon as a substitute for the pectin. I used 7 peaches and 1 1/2 cups of sugar. I stood at the stove for an hour stirring away. It finally thickened. Can’t wait for it to cool!
★★★★★
It should hopefully thicken even more in the fridge.
My 5 year old son randomly wanted to make jam with me. We had 7 peaches sitting in the fridge. Added 2 tablespoons of lemon juice concentrate and one cup of sugar. Cooked it for about 30 minutes and even though I didn’t think it was done, my son said he thought it was perfect so I turned off the stove and once it cooled it set to the perfect consistency. Tasted sweet and peachy! Very simple and easy and a fun activity to do with my kid. Thanks!
I am so glad the recipe worked out for you! Occasionally, getting jam to gel can be like rolling dice, lol.
Have you ever added. Peppers to this recipe? Just wondering, was thinking about making a spicy peach jam.
I haven’t, but sounds intriguing!
I’ve made this recipe over and over. It’s the best!
★★★★★
Is it 3.5 pounds before or after peeling and cubing the peaches?
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,
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!
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?
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
Could I use splenda in place of sugar?
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.
You’ll need to use Pomona Universal Pectin for sugar-free jams. No sugar is needed to make jams or jellies set up, but you’ll likely need to experiment with it a bit as it can set up really firm. The good news is that you can control the amount. It has two components – a citrus pectin and a calcium powder you mix with water before measuring that activates the pectin. Works for jams using any type of sugar – honey, agave, xylitol, fruit juice concentrate, stevia or any other sweetener.
That is so good to know, thank you!
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.
I imagine it will taste the same after cooling.
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!
Have you allowed the jam time to cool and set up?
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.
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.
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.
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.
Can you use lemon Juice from the bottle, or does this require fresh juice? If so how much juice in a fresh lemon?
Juice from a bottle is probably OK and the bottle should tell you the conversion.
How long does the jam last in the fridge once it’s made?
Should last a week or 2.
I want to use coconut sugar, and freeze this jam (no processing). Can it be done?
I’m sure you could, although I have not tried it.
How many pints of jam does this recipe make?
3 to 3.5 lbs of peaches makes about 3 cups
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?
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!
I had no luck with this recipe I thought they were too watery and after hour and a half they still hadn’t gelled.
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.
how long does it keep can you freezer jam it or can it
yes, you can can this. (process for 10 minutes.) Freezer jam will last for 3 weeks in the refrigerator once opened.
~Jamie
What is the best way to can the jam?
yes, you can can this. (process for 10 minutes.) Freezer jam will last for 3 weeks in the refrigerator once opened.
How long will this last without canning it? Both in freezer and fridge?
Thanks!!
Should last a while in the freezer as long as it doesn’t get freezer burn. And 7 ish days in the fridge.
Can you can this recipe?
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.
Yummm! I love peach jam! Thanks for the recipe!!
I have always wanted to make my own jam! Thanks for the recipe! 🙂
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