This easy to make, Homemade Lemon Curd recipe is buttery, silky smooth, sweet yet tart.…
Easy Homemade Peach Jam Recipe (No Pectin)
Disclosure: This post may contain affiliate links.
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!
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
Lynette says
What is the best way to can the jam?
Jamie says
yes, you can can this. (process for 10 minutes.) Freezer jam will last for 3 weeks in the refrigerator once opened.
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.
Alicia G says
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.
Jamie Sanders says
That is so good to know, thank you!
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!
Shirley says
I’ve made this recipe over and over. It’s the best!
★★★★★
Marla says
Is it 3.5 pounds before or after peeling and cubing the peaches?
Suzie says
Have you ever added. Peppers to this recipe? Just wondering, was thinking about making a spicy peach jam.
Jamie says
I haven’t, but sounds intriguing!
Danielle says
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!
Jamie says
I am so glad the recipe worked out for you! Occasionally, getting jam to gel can be like rolling dice, lol.
Nancy Kiel says
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!
★★★★★
Jamie says
It should hopefully thicken even more in the fridge.
Brie says
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.
Michelle says
Thank you so much for recipe. First time making it and was easier than I expected to be.
★★★★★
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!
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.
Carole McLaughlin says
Can you freeze this jam?
Jamie says
sure!
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!
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.
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.
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.
Lyn says
My very ripe peaches just made a fabulous batch of jam thanks to your simple delicious recipe!
★★★★★
Jamie Sanders says
Yay!
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!
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.
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.
★★★★★
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.
sindy says
the family gobbled this up in one day!
★★★★★
Renee says
Can I boil them for canning purposes? If so, how long?
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!
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…….
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.
June Gales says
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?
★★★★★
Jamie Sanders says
Cover tightly and store in the fridge and it should last at least a month.
Kym says
How many pints does this make up?
Jamie Sanders says
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.
baseera ahmadyar says
Hello, I’m curious when you say 3 1/2 pounds peaches, is that before peeling and pitting or after?
Jamie Sanders says
before
Les says
How much water do you use
Jamie Sanders says
no water. Its all peaches, sugar and lemon juice.
Mapokane Nawe says
It is so delicious, I have tried
★★★★★