Easy Homemade Peach Jam Recipe (No Pectin)
Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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!
💌 Save this article
Enter your email and have it sent to your inbox!
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 | This recipe calls for 2½ cups of granulated sugar. If you are making refrigerator or freezer jam, you may reduce the sugar slightly to suit the sweetness of your peaches. If you plan to water-bath can the jam, use the full 2½ cups and do not reduce it further.
- Lemon | Lemon juice adds acidity and helps the jam set. Fresh lemon juice works well for refrigerator or freezer jam. If you plan to water-bath can the jam, use 3 tablespoons of bottled lemon juice because its acidity is standardized and more consistent.
How to Make Peach Jam
You’ll love how easy this jam recipe is to make (very similar to my strawberry jam recipe.)
- Prep: To make the recipe, you must first prep your peaches. Peel, pit, and chop up the peaches.
- 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.
- 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.
Pin this recipe for later.
Recipe Tips
- Our peaches were very ripe and sweet, so this jam was plenty sweet with 2½ cups of sugar. If you are making refrigerator or freezer jam, you can start with ¼ cup less sugar and add more to taste. If you plan to water-bath can the jam, use the full 2½ cups and do not reduce it further. Sugar, lemon juice, and cooking all work together to help this no-pectin jam thicken and set properly.
- To determine whether the jam is ready, use the chilled-plate test described below or check it with a thermometer. The gel point is approximately 220°F at sea level, or 8°F above the boiling point of water at your elevation. As a general guideline, subtract 2°F for every 1,000 feet above sea level. Remember that the jam will continue to thicken as it cools.
Variations
- Add a teaspoon or two of pure vanilla or vanilla bean.
- Add diced jalapeños or habanero peppers for a spicy-sweet peach jam.
- Add mango to make peach-mango jam. ( I do love the combo of peaches and mango!)
- Make a sugar-free refrigerator or freezer version using your preferred sugar substitute. To help the jam gel without sugar, add low/no-sugar pectin or 4–5 tablespoons of chia seeds. This variation is not intended for water-bath canning.
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.
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:
If you would like to preserve your peach jam for pantry storage, you can process it using the water-bath-canning instructions below. This water-bath canning kit includes the canner and tools needed to get started.
How to Water-Bath Can Peach Jam:
Because this is a small-batch recipe, I usually store the finished jam in the refrigerator or freezer. However, you can also process it in a boiling-water canner for pantry storage.
If you plan to water-bath can this jam, use the full 2½ cups of sugar and 3 tablespoons of bottled lemon juice. Bottled lemon juice has a standardized acidity, making it more reliable for canning than fresh lemon juice. Do not reduce the sugar or use the sugar-free variation when canning this recipe.
- Prepare the jars: Use half-pint or pint canning jars. Wash and sterilize the empty jars before filling, since the processing time is only five minutes at lower elevations. Wash the lids and bands in warm, soapy water and prepare the lids according to the manufacturer’s directions.
- Fill the jars: Ladle the hot jam into the hot jars, leaving ¼ inch of headspace. Slide a plastic canning spatula or bubble remover around the inside of each jar to release any trapped air.
- Add the lids: Wipe the jar rims with a clean, damp cloth. Center a lid on each jar and screw on the band until fingertip-tight. Do not overtighten the bands, or air may not be able to escape during processing.
- Prepare the canner: Place the filled jars on the rack in a boiling-water canner. The water must cover the tops of the jars by at least 1 inch. Cover the canner and bring the water to a full rolling boil.
- Process the jars: Begin timing once the water reaches a full rolling boil. Process half-pint or pint jars according to your elevation:
- 0–1,000 feet: 5 minutes
- 1,001–6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
- Let the jars rest: Turn off the heat and remove the canner lid. Let the jars remain in the water for 5 minutes.
- Cool the jars: Carefully remove the jars without tilting them and place them upright on a towel or cooling rack. Do not retighten the bands. Let the jars cool undisturbed at room temperature for 12–24 hours.
- Check the seals: Remove the screw bands and press the center of each lid. A properly sealed lid should be slightly concave and should not flex, click, or spring back when pressed. If a jar did not seal, refrigerate it and use the jam within a few weeks or transfer it to a freezer-safe container and freeze it.
- Store the jam: Label the sealed jars with the date and store them without the screw bands in a cool, dark, dry place. For the best quality, use the jam within one year. Refrigerate it after opening.
Before opening a stored jar, check it for signs of spoilage, including a loose or bulging lid, leaking, rising bubbles, an unusual color, spurting liquid, mold, or an off odor. Never taste jam that appears spoiled or comes from a jar with a broken seal. See the National Center for Home Food Preservation’s instructions for identifying and handling spoiled canned food.
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.
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 whipped cream cheese sandwiches for lunch all week!
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!
Print
Easy Homemade Peach Jam Recipe (No Pectin)
- 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
- 3 1/2 pounds peaches (1 lb = 3 to 4 medium peaches), peeled, pitted, and cut into chunks
- 2 1/2 cups granulated sugar (do not reduce if water-bath canning)
- Juice from one lemon (Lemon juice is naturally high in pectin and will help the jam set.) Or 3 tablespoons bottled lemon juice if water-bath canning
💌 Save this article
Enter your email and have it sent to your inbox!
Instructions
- Add peaches and lemon juice to a medium saucepan. Bring to a boil over medium-high heat, using a spatula or masher to crush peaches to desired consistency.
- Reduce to medium heat. Add the sugar to the peach mixture. Bring peaches back to a full rolling 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 a 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.
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:
Don't miss any more posts!
Stay connected by following along on Pinterest, Facebook, Instagram, and TikTok for more fun content, easy recipes, free sewing patterns, and creative inspiration.
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.
Yummm! I love peach jam! Thanks for the recipe!!
I have always wanted to make my own jam! Thanks for the recipe!