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!
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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.
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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?)
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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
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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:
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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!