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 | 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.)
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 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.
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:
- Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
- Add the 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 on till you feel resistance. Too loose, and the jar won’t seal; too tight, and air won’t release properly.)
- 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.
- 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.
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 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.)
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Instructions
- 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.
- Reduce 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 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
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I have been making different jams for several years…excited to try yours…taste test was great! Consistency was perfect…I did use the thermometer and followed recipe.. thanks so much…
Can you freeze this?
yes
Perfect recipe! I scaled it down for a handful of peaches (3-4). I opted not to peel my peaches, and the jam turned out a gorgeous rosy-golden color. A jar for my grandmother and one for me! Thank you so much
I made this recipe yesterday and it turned out amazing! So glad I was able to use up my peaches instead of throwing them out, as they were going bad. Thank you!! I was able to cut down on the sugar and used only 4 peaches.
I have started using my bits of over ripe fruit to make a quick jam/spread. I added a dash of cloves with my peaches and it’s perfect. Now to make the biscuits!
Wow! I always make jam without pectin and just with sugar and lemon or lime juice. I used two lemons because mine were rather small.
I changed my ingredient list to “metric” and appreciate that you added this option. I cut the sugar to 450 grams simply because I didn’t have more than that. lol!
I added a bit of vanilla extract and it tastes heavenly!!
After I filled my jars, I cleaned the rims and closed the lids very tight. Then I immediately flipped the jars upside down and left them for about 10 min. After that time I flipped them right side up and listened to the “plop” to know they are sealed. I still keep my jam in the fridge but my German mom and grandma have been doing this for years and keep their jars on the shelf in the basement.
Guten Appetit!!
I used lime because I didn’t have lemon on hand. It came out great and wasn’t too sweet!
Can I use frozen peaches instead of fresh?
yes
Can I use limes instead of lemon
sure
I had a basket of slightly mushy peaches and decided to make jam. Made the mistake of adding some water to cook the sliced fruit (+sugar +lemon juice) so cooking until I got the right jammy consistency took a while but the end product was delicious!
Great recipe. Was simple and taste wonderful. Easy to follow detailed directions. Thank you for having this recipe available.
I cut the sugar down to 1 cup and it turned out great.
Nope for me, I followed the directions to a T and an hour later it looks like soup? It’s more like syrup?? It was for a birthday gift. I’m very disappointed.
If you are having trouble judging when your jam is done, you should definitely use a thermometer and make sure the temperature comes 217 f. or above. And yes it will still look liquity in the pot. You need to transfer it to a jarand let it cool. Then place in the fridge for up to twenty four hours to come to the final thickness.
How long will this jam last in the fridge?
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.
Idea on how much lemon juice? I have some in a container and not fresh lemons
According to Google: If a recipe calls for one lemon’s worth of juice, you can use about two tablespoons of bottled lemon juice.
Can I substitute plums for peaches here? I love this recipe, peach jam is perfect.
I don’t see why not. You might start with a bit less sugar and give it a taste. Also, if you do use less sugar, try using a thermometer or the plate in the freezer method to know when the jam is done.
I made this jam today, 8-21-2024, exactly as the recipe stated. The only thing I had to change was the size of the pan. What I thought was medium was too small. I will definitely be making this again, having a peach tree in the yard and I may add cinnamon, or vanilla, or ginger syrup to it once removed from the stove to cool. Thank you Jamie.
Came out great!
I want to try this recipe and I’m wondering if I can swap the peaches for nectarines in this recipe? I have over 2 dozen of soft, sweet overripe nectarines that I don’t want to waste. Since the nectarine skin adds more natural pectin, I thought it would work great? Thanks for this no added pectin jam recipe.
I bet that is would. Might need a smidge less sugar since they are so ripe.
I was worried about not having pectin when I saw other recipes but this came out PERFECT without! Simple recipe! Lemon, peaches, sugar. I used less sugar as my peaches were close to over ripe. When I saw the mixture sticking to my spoon as described I was excited!Thank you so much for this recipe. This was my first time making any jam.