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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)

  • 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

Keywords: peach jam, homemade peach jam, how to make peach jam without pectin

Looking for more summer fruit recipes?  Be sure to check these out:


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  1. Michelle Dick says:

    What if you are wanting to make several jars can a person process them in a hot bath? if so how long?

    1. I copied this from my strawberry jam recipe post. The instructions would be the same for the peach jam.

      “This recipe is perfect for water bath canning. I have the Ball Home Canning kit. ( https://amzn.to/2M39AS5) It contains everything you need for water bath canning.

      How to can your strawberry jam:

      Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
      Add the strawberry jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
      Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw the lid on till you feel resistance. Too loose, jar won’t seal, too tight air won’t release properly.)
      Process for 5 minutes in the boiling water. Turn off the heat and let the jars sit in the water another 5 minutes.
      Remove jars and let cool 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 for best quality, but maybe 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. (I believe I read boiling points are lower at high altitude.) “

  2. How many cups of peaches when they are peeled and diced?

  3. I have 3 peach trees so have been looking for a recipe to help. I’ve tried making this twice and I don’t know what I’m doing wrong. No matter what I do (including adding corn starch) my jam won’t set; it comes out more like a sauce despite the insane amount of sugar. Maybe it’s just me as all the comments seem positive but if yours hasn’t worked you’re not alone!

    1. Most likely you just need to cook it longer. Use a thermometer and make sure the jam reaches 220 f. An let it si overnight in the fridge.

  4. This came out amazing! I did add a half cup of bourbon and a pinch of cinnamon. I cooked until it reached 215 degrees. Absolutely perfect. I will be using this recipe again and again

  5. I had 20 lbs of peaches given to me for free as they were over ripe. I used this recipe to make them into jam to gift out to family at Christmas. Tasty and simple recipe. My kiddos love it.

    1. How long will this last in fridge?

      1. For safety reasons, I will tell you up to 3 weeks. (Although ours lasted longer than that)

    2. Ashley Greeno says:

      Can I use this recipe to can the peaches?

  6. Just made this is i loved that the ingredients were simple & few. Very easy to make & super yummy! 🤗

  7. Wow! This recipe is ridiculously delicious!! I had about 5 lbs of fresh organic peaches from a friend’s tree that needed to be used asap. I read the amazing reviews and made a few adjustments to match the amount of peaches as follows: I used the juice from 2 large lemons from my neighbor’s tree, 3.75 c of sugar, and I also added cinnamon, allspice, and a bit of cardamon during the last stage. Sweet and a tiny bit savory! Thanks so much for the tips on blanching the peaches. The skins fell off of my super ripe peaches quickly! I was worried about the recipe setting, but I could see the magic in the pan already happening after 10 minutes of boiling with the sugar! Just to make sure, I did simmer on medium for a full 15 minutes, and it has set well! This recipe was a great find!! Can’t wait to add my peaches to many items in the next few weeks ~and to make it again when I have extra peaches!

    1. When at thickness you want you jar do you need to put in canner to seal

      1. I am not sure what you are asking, but I use the ball mason jars to can my jams and butters.

  8. This came out amazing! I did add a half cup of bourbon and a pinch of cinnamon. I cooked until it reached 215 degrees. Absolutely perfect. I will be using this recipe again and again.

  9. Lost my recipe for Peach-Basil jam, and used yours. I added chopped basil after the jam has thickened, just before water bath. It’s delicious with Pennsylvania Dutch Meat Pies, or grilled cheddar cheese sandwiches. Thank you!

  10. How long can you keep it in the fridge?

    1. to be safe, I will tell you this jam will last up to 3 weeks….

      But I will say, I have kept it much much much longer than that in my fridge.

  11. I used 2 600 gram frozen bags of peaches. 1.5 cups sugar and 1 lemon. Freaking yummy!

  12. The jam turned out amazing. Substituted sugar with Lakanto Munkfruit and is delicious

  13. A small batch but very yummy

  14. I made this jam last week and it was a hit! Today I’m making more with my remaining peaches.

    1. Can you freeze this jam, and if so for how long?

  15. Mapokane Nawe says:

    It is so delicious, I have tried

  16. How much water do you use

  17. baseera ahmadyar says:

    Hello, I’m curious when you say 3 1/2 pounds peaches, is that before peeling and pitting or after?

  18. How many pints does this make up?

    1. 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.

  19. 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?

  20. Doubled the recipe, but only added 1/2 the sugar amount. Cooked for 40 minutes to get the thickness consistency. Easy recipe.