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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 52 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. 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!

    1. 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.

  2. 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…….

  3. Turned out delicious 😋

  4. 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!

  5. Can I boil them for canning purposes? If so, how long?

  6. the family gobbled this up in one day!

  7. 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.

    1. 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.

  8. 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.

  9. Could you use apricots instead of peaches?

    1. 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.

  10. 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!

  11. My very ripe peaches just made a fabulous batch of jam thanks to your simple delicious recipe!

  12. Elizabeth says:

    can I substitute the lemon with lime.

    1. 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.

  13. 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!

    1. 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.

  14. Shery Sullivan says:

    I’m making peach preserves right now, first time in my 67 years. Thanks for an easy recipe.

    1. 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.

  15. 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.

  16. Carole McLaughlin says:

    Can you freeze this jam?

  17. How long do you let it cool after cooking? Do you put the lids on the jars right away?

    1. Hi, I let it cool all the way to room temp.

  18. 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.