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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.)

Variations

  • 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.

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. 

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

Description

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


Ingredients

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.)

Instructions

  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.

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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175 Comments

  1. Hi, can this recipe be canned? And do I do anything different other Than general canning instructions?

    1. Jamie Sanders says:

      Yes, it can be canned. If you look under the faqs, I give instructions for water bath canning.

  2. Worked perfectly with our fresh peaches! I left the skins on and gave it a couple pulses with an immersion blender. Also added 1/2 tsp cinnamon. Incredibly yummy!






  3. Can you use real lemon juice from the bottle instead of a lemon

  4. I have some frozen peaches cut up already! Should I thaw them before I boil them or just wait till it’s boiled at 200 degrees.

    1. Jamie Sanders says:

      No need to thaw; you will just need tocook the peaches a bit longer.

  5. IdahoLindia says:

    Easy way to use overripe peaches. Loved using lemon juice instead of pectin.






  6. The first year I made this recipe I overcooked it because I didn’t trust the lemon juice, this year I followed the time given and it turned out PERFECT. Every time I eat it I tell my husband how refreshing it tastes.






  7. This recipe is perfect, you do not need a lot of sugar I used just a little over 2 cups and used 12 peaches. I’ve used this before and last night I used a different recipe that called for 2 packages of sure gel and 3x as much sugar. Turned out not the way I would have liked. It turned out to be a solid jelly , which is not what I wanted and not nearly the flavor.

  8. Incredibly easy and so delicious!!! I honestly was skeptical that it would turn out but I will most definitely be making this again!






  9. Can I use lemon juice instead of real lemons

  10. If it didn’t seal properly in the hot water what can be done?

    1. Jamie Sanders says:

      I am not a canning specialist, but I would think you could reprocess it.

  11. Anja Barefoot says:

    Very delicious! Made a second batch because it was so yummy. Recipe is perfect as written.






  12. Made 2021, in 2022, used 4lbs, sugar amt from recipe, so easy. made 6 small mason and 1 medium mason jar. USE this recipe






  13. Hi! Can this be processed in a steamer instead of a water bath?

    1. Jamie Sanders says:

      I’ve never tried that canning method, so I can not give any advice. But if you have an instruction book for your steamer, the processing would most likely be the same as any jam. If you try it, come back and let everyone one know how you did it and for how long.
      I am sure there are others wondering the same thing.

  14. I tried making jam for the first time but when i tried it turned into rock candy and was basically un eatable. what did i do wrong? i follows the recipe so what leads to my mess up?

    1. Jamie Sanders says:

      It’s hard to say other than you must have cooked it at too high of a temperature for too long. To fix it, just add a bit of water and cook for a few more minutes.

    2. Same for me.

      Boiled it for the best part of an hour and it only stuck to the spoon after reducing by around 75%

      Basically gave up and just about filled two Bonne Maman jars. Expecting rock candy when it cools after your comment.

      I’m incredibly frustrated after tending to basically an active volcano and melting a pair of oven mitts.

      1. Jamie Sanders says:

        Definitely should not have boiled for an hour, lol. If the jam is too stiff, try reheating it with a little water to loosen it up. Next time, try using a thermometer or the freezer plate method described in the post to know when the jam is done.

  15. Just made this today. Thanks for the recipe. I think my neighbors are going to be too!






  16. Dunia Holleman says:

    I had 14 large peaches and made this jam for the winter months (we really don’t have winter much any longer) I used 1 cup sugar and that’s all I needed to sweeten. Added 1 tsp vanilla and it gave such a nice flavor. It made 2 quart sized jars.
    I will definitely use this as my go to for jams. Thank you!

  17. Megan Curtis says:

    How long does this store in the fridge? Is it okay to freeze?

    1. Jamie Sanders says:

      Yes, you can freeze it. It should last in the fridge two to three weeks possibly even longer.

      1. How do you freeze this?

      2. Jamie Sanders says:

        Leave about 1/4 inch room at the top of airtight container and put it in the freezer.

  18. Robin McIver says:

    NEW to making Peach Jam, Can you do this recipe leaving the peach skin on the peach? I have peaches I’ve frozen and I did not removes the skin. I hope so…. cause this recipe sounds soooo good! Thank you for your help.

    Robin

    1. Jamie Sanders says:

      You can. The skins will mostly dissolve when cooking and IMO, unless you are eating it straight from the spoon, you wont notice any of the peel anyway.

  19. Jordan McNeil says:

    I used 8 super ripe peaches and actually left the skins on! They pretty much dissolved when cooking, but I think they add a little flavor and color! I used 2 big lemons and 3 cups of sugar. It’s amazing! I do wonder if anyone has any advice on freezing some?






  20. Angela P. says:

    This is the best peach jam I have ever tasted! Love that it uses no sure jell. It just tastes better without it! Thank you for this easy and yummy recipe.