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Easy Homemade Peach Jam Recipe (No Pectin)

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Summer is in full swing! If you are looking for an easy Peach Jam Recipe for all your amazing summer peaches, there’s no better recipe than this tried and true no pectin Peach Jam Recipe.

You only need 3 simple ingredients to make this delightfully delicious summer jam. Ripe peaches, sugar, and a bit of lemon. It is so easy!

Use your fresh or frozen peaches to make this no pectin easy homemade peach jam recipe

Easy Peach Jam Recipe – No Pectin Needed

My parents visited recently, and as always, my Dad likes to come “the back way” to avoid all the Austin traffic. The back route takes him through Fredericksburg, TX (Fredericksburg is famous for its wineries and peaches. If you ever go, make sure to visit Messina Hof for their Peach Moscato.)

And lucky me, he stopped at a roadside farmers’ market and bought us a bunch of perfectly ripe peaches. He peeled them that night, and the next day we made the best homemade peach ice cream ever!

Leftover Peaches make the best peach jam

After a few days full of peach cobbler, peach ice cream, peach popsicles, and peach wine slushies, the remaining peeled peaches were getting a little mushy and needed to be used asap!

Fresh Peach Jam is the perfect way to use up 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:

  • Fresh Peaches | This recipe calls for 3 1/2 pounds of peaches (1 lb = 3 to 4 medium peaches.) this is the weight before peeling and pitting the peaches. You can use frozen peaches to make jam. However, the cooking time will be longer due to the extra water content and temperature of the peaches.
  • Sugar | The recipe calls for 2.5 cups of white granulated sugar. Depending on the sweetness of your peaches, you may need a bit more or a bit less. Don’t reduce the sugar too much; the combination of the sugar and natural pectin in the lemon juice helps make the peach jam gel.
  • Lemon | Juice from one lemon (Lemon juice is naturally high in pectin and helps the jam set.) I prefer fresh lemons, but bottled lemon juice also works fine. (One medium lemon yields about three tablespoons of juice.)
Easy, no pectin peach jam recipe

How to Make Peach Jam

You’ll love how easy this jam recipe is to make (very similar to my strawberry jam recipe.)

  1. Prep: To make the recipe, you must first prep your peaches. Peel, pit, and chop up the peaches.
  2. Cook: Then combine the peaches, sugar, and a bit of lemon juice in a saucepan. Crush the peaches with your spatula or potato masher, and boil for 15 to 25 minutes.
  3. Cool: Let the hot jam cool a bit, then transfer it to jars. Once cool, place in the fridge for the jam to fully set up.

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 with 1/4 cup less sugar.  Give the peaches a 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 combination of sugar and lemon helps make this jam thicken!
  • To know when the jam is ready, you can use the plate in the freezer method described below or a thermometer. When the peach jam reaches 220 Fahrenheit, it will gel. (220 is the temperature needed at sea level, For every 1000 feet of altitude above sea level, subtract 2 degrees F.)

Variations

  • Add a teaspoon or two of pure vanilla or vanilla bean.
  • Add diced jalapenos or habanero peppers for a spicy sweet peach jam.
  • Add mango for a peach mango jam. ( I do love the combo of peaches and mango!)
  • Make a sugar-free version by using your favorite sugar substitute. To help the jam gel without sugar, you will need to add pectin or about 4 to 5 tablespoons of chia seeds.

Storage

Store your jam in an airtight glass container for best results; use jam within three weeks. (Although mine has stayed fresh for longer, use your best judgment.) Stored in the freezer, your jam should last about a year.

FAQ’s

What is 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 first. To blanch: Add the peaches to a pot of boiling water for 45 seconds. 

blanching peaches

Quickly remove the peaches and place them in a cold water 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.) It is ok if some of the skin remains.

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.

Remember that jam can take 24-48 hours to set up fully. So if your jam is still on the thinner side, don’t worry. Know that it can set up more as it sits in the fridge. (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 the 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 storage jar. Make sure the jam has fully cooled and leave some space at the top of the jar, 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 Water Bath Canner kit. It contains everything you need for water bath canning.

How to can your Peach Jam:

  1. Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
  2. Add the jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
  3. Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw on till you feel resistance. Too loose, and the jar won’t seal; too tight, and air won’t release properly.)
  4. The processing time for peach jam is 5 minutes in boiling water. Turn off the heat and let the jars sit in the water for another 5 minutes.
  5. Remove jars and let cool for 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 year for best quality, but the jam may be 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. (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 three weeks. 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.)

What are some ways to use peach Jam?

  • On toast
  • As an ice cream or yogurt topping
  • In a sandwich. Peanut butter or with whipped cream cheese
  • On pancakes or waffles
  • Thumbprint cookies
  • A filler for homemade muffins or cupcakes
  • DIY Christmas or hostess gift. /9i love giving jam out in tiny half-pint jars.
  • Drizzle over pork tenderloin or pork chops.
How to make peach jam. (low sugar peach jam)

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 whipped cream cheese sandwiches for lunch all week! 

Easy Peach Jam Recipe: How to make peach preserves

Did you make this Homemade Peach Jam (No Pectin Recipe?)

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Homemade Peach Jam

Easy Homemade Peach Jam Recipe (No Pectin)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 55 reviews
  • Author: Jamie sanders
  • Prep Time: 10 minutes
  • Cook Time: 25
  • Total Time: 35 min
  • Yield: 3 to 4 cups 1x
  • Category: jams and jellies
  • Method: stovetop

Description

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


Ingredients

Units 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

  1. Add peaches and lemon juice to a medium saucepan.  Bring to boil over medium-high heat, using a spatula or masher to crush peaches to desired consistency.
  2. Reduce medium heat.  Add the sugar to the peach mixture. Bring peaches back to a full rolling boil, stirring frequently.
  3. 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.)
  4. 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.
YouTube video

Notes

  • See tips in the FAQ section to learn how to tell when the jam is done.
  • The amount of peach jam produced will vary depending on the size/juiciness of your peaches and how long you cook the jam. (The longer you cook, it will reduce the amount.)
  • Nutrition calculated on getting 3 cups of jam from 3.5 pounds of peaches.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 53
  • Fat: 0
  • Carbohydrates: 14
  • Fiber: 1
  • Protein: 0

Looking for more summer fruit recipes?  Be sure to check these out:

 

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177 Comments

  1. I love this recipe! I’ve made it 3 or 4 times and I’m never disappointed!!! Thank you for sharing!!






  2. honeylove says:

    Turned out delicious! I added some cinnamon and a little salt to mine.






  3. Miss Renee' says:

    Good day Miss Austin, I just made one batch of peach, one of strawberry, and one of the blueberries, just in time for Mother’s Day. My sisters and neighbor will get to enjoy. I love these jams without pectin. Thank-you for posting them on Pinterest. Happy Mother’s Day to you and family.
    Sincerely,
    Miss Renee’






  4. It went together easily. Tastes really good. I’m sure I will be using this recipe often.






  5. Are you able to substitute fresh peaches with canned peaches?

    1. Jamie Sanders says:

      I am sure you could, although I have not tried it. I would think the sugar would need to be reduced, but I could not tell you by how much.

  6. Sooooo easy! Made it in 20 mins! I’m so impressed!






  7. Martha Boyle says:

    This looks great! Do you have to use peeled peaches or can you use them unpeeled?

    1. Jamie Sanders says:

      I prefer peeled, but you could do unpeeled. If using unpeeled, you might want to fish out any large pieces of the peel that you can.

  8. If I’m going to
    Water bath can this recipe
    Do I put the jam in the jars once cooled (like the freezer way?)
    Or put it in the jars when the jam is still hot?

    Thanks

    1. Jamie Sanders says:

      Let it cool a bit first.

  9. Came out great! Just made it , very easy






  10. It was perfect. I have a sweet tooth so I didn’t change anything.
    I will be making more for gifts.






  11. Love it!! Couldn’t use 2 of my peaches, they were so much mush! Wish I had cut back the sugar just a little with less peaches bc my jelly is tooth numbing sweet, but also delicious. This was sooooooo easy!






  12. Amanda J. says:

    This jam is delicious! And such an easy recipe! I had so many peaches from our farmer’s market. So, this was the perfect way to get our bang for our buck. I would definitely make this again.






  13. Excellent recipe! Thank you!
    This is the first time I made a jam that came out perfect. I’m glad for the detailed instructions on the cooking process. That made the difference.
    I used 1.5 lb of peaches, 1 cup of sugar, and juice from half a lemon, and that made about 18 oz of jam.






  14. Can I replace the sugar with honey and will that mess up the consistency also how much honey would I use as substitute

    1. Jamie Sanders says:

      I haave not tried it, but I googled it and found instructions that say use half the amount of honey as sugar called for, cook longer and you will need to add pectin.

  15. I read what everyone said about the sugar. I was able to use less also, as the peaches were naturally very sweet. the jam was wonderful.






  16. Deb White says:

    I’m going to try this. Just FYI, when you talk about putting your peach jam in the jars you say to put your strawberry jam in the jars (LOL). You said it was like you make your strawberry jam.

    One suggestion would be to say about how many jars this recipe will make. I have no clue how many jars to buy!

    Thanks for the recipe.

    1. Jamie Sanders says:

      Oh darn, I thought I had fixed that already. Thanks for the heads up!

    2. Jamie Sanders says:

      thanks for the heads up, I corrected it.

  17. This came out PERFECT!!!! The notes for high altitude prep helped (we live at about 8,000 ft). I used 2.25 C sugar for 12 peaches and replaced 1/4 C of the sugar with maple sugar. I also added a bit of vanilla bean paste. Phenomenal!






    1. Jamie Sanders says:

      So happy to hear that!

    2. Began with 10 large peaches. I boiled the peaches for the suggested time and only used half the sugar since they were very sweet to start. It was still way too sweet and the sugar burned!! I still canned it. We’ll see how it turns out. Next time I’ll use even less and only boil for maybe 10 mins. Ugh!

      1. Jamie Sanders says:

        That is definitely not supposed to happen. I reccommend turning down the heat and stirring constantly to prevent burning.

  18. Can you substitute granulated Splenda instead of sugar for this recipe? I need something sugar free.

    1. Jamie Sanders says:

      I haven’t actually tried it but I don’t see why not. Although you would need to most likely add some sort of thickener like Chia seed, pectin, cornstarch or gelatin.

  19. How many jars of jam will this recipe yield?