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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.)


  • 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.


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.


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?)

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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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 53 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


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


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.)


  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.


  • 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.


  • 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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  1. Thank you so much for recipe. First time making it and was easier than I expected to be.

  2. 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.

  3. 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!

    1. It should hopefully thicken even more in the fridge.

  4. 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!

    1. I am so glad the recipe worked out for you! Occasionally, getting jam to gel can be like rolling dice, lol.

  5. Have you ever added. Peppers to this recipe? Just wondering, was thinking about making a spicy peach jam.

    1. I haven’t, but sounds intriguing!

  6. I’ve made this recipe over and over. It’s the best!

    1. Is it 3.5 pounds before or after peeling and cubing the peaches?

  7. 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 ?


    1. 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!

  8. 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?

  9. Could I use splenda in place of sugar?

    1. 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.

      1. 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.

      2. Jamie Sanders says:

        That is so good to know, thank you!

  10. 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.

    1. I imagine it will taste the same after cooling.

  11. 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.

    1. Have you allowed the jam time to cool and set up?

      1. 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.

      2. 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.

      3. 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.

      4. 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.

  12. Can you use lemon Juice from the bottle, or does this require fresh juice? If so how much juice in a fresh lemon?

    1. Juice from a bottle is probably OK and the bottle should tell you the conversion.

  13. How long does the jam last in the fridge once it’s made?

    1. Should last a week or 2.

  14. Kay Mason says:

    I want to use coconut sugar, and freeze this jam (no processing). Can it be done?

    1. I’m sure you could, although I have not tried it.

  15. How many pints of jam does this recipe make?

    1. 3 to 3.5 lbs of peaches makes about 3 cups

  16. 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?

      1. I had no luck with this recipe I thought they were too watery and after hour and a half they still hadn’t gelled.

      2. 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.

  17. how long does it keep can you freezer jam it or can it

    1. yes, you can can this. (process for 10 minutes.) Freezer jam will last for 3 weeks in the refrigerator once opened.

      1. What is the best way to can the jam?

      2. yes, you can can this. (process for 10 minutes.) Freezer jam will last for 3 weeks in the refrigerator once opened.

    2. How long will this last without canning it? Both in freezer and fridge?

      1. Should last a while in the freezer as long as it doesn’t get freezer burn. And 7 ish days in the fridge.

    3. Can you can this recipe?

  18. Mel at Adventures of Mel says:

    Mmmm, peach jam is one of my faves! This looks delicious.

  19. Burlap and Babies says:

    Yummm! I love peach jam! Thanks for the recipe!!

  20. Alyssa Morter says:

    I have always wanted to make my own jam! Thanks for the recipe!