Easy Homemade Peach Jam Recipe (No Pectin)
Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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!
💌 Save this article
Enter your email and have it sent to your inbox!
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.
Pin this recipe for later.
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?)
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!
Print
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
💌 Save this article
Enter your email and have it sent to your inbox!
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:
Don't miss any more posts!
Stay connected by following along on Pinterest, Facebook, Instagram, and TikTok for more fun content, easy recipes, free sewing patterns, and creative inspiration.
The peach jam was excellent on my second try! My first I didn’t watch the pot and burnt it. Perfect on a bagel with whipped cream cheese. My grands love it!
Eccellent! I added vanilla and bits of dried mango. Doubled recipe (4.5 cups sugar) so longer to cook but well worth it.
I don’t want to put glass jars in freezer. what can I put them in to freeze
You don’t have to use glass jars. The jam can be frozen in plastic freezer jars, freezer-safe plastic containers, or heavy-duty zip-top freezer bags. Leave about ½ inch of space at the top because the jam will expand as it freezes. If using bags, remove as much air as possible and freeze them flat for easier storage. Thaw the jam in the refrigerator before using.
Jamie Saunders, thank you! I don’t have freezer space so canning works well and your clear instructions terrific. Looking forward to finishing the peaches before starting the tomatoes!
How long can it be stored if its not put in hot water bath?
Need to process these over ripe peaches ASAP. Thanks
Up to a couple of weeks in the fridge or up to a year in the freezer.
This came out good but I used 2 cups of sugar and 4 large peaches and felt it was too sweet. Next time I’ll try 1.5 cups.
A friend gifted us a box of perfectly ripe and super sweet peaches from Colorado. Searched for a jam recipe without pectin and found yours. SO DELICIOUS AND SUPER EASY!!! I made this twice within the last few days and gave them as gifts at my wine tasting party. Perfect gift! I water bathed twice and now I have plenty of jam for the next 18 months!! Notes: Used only 2 cups of sugar each time, used about 3.5 – 4 lbs of peaches each batch and it was the perfect amount of sweetness, not too sweet. I did boil for a total of 25 minutes each time too and let slightly cool to check for thickness.
I am returning back to question the amount of sugar I used in the recipe. I used only 2 cups instead of the 2.5 cups and I believe it was about 3.5 lbs of peaches and I used juice of 1 lemon. I ended up water bathing the jam. Is it shelf stable and safe to eat? Thanks
I’m so glad you enjoyed the jam! Reducing the sugar from 2½ cups to 2 cups would primarily affect the jam’s sweetness and how firmly it sets; it does not automatically make the jam unsafe. Ball publishes a tested low-sugar peach jam recipe that uses even less sugar.
Since I wasn’t actually cooking with you, I can’t confirm whether the correct water-bath processing time was used for your elevation or whether the jars sealed properly. However, if you processed the jars correctly and the lids remain firmly sealed, reducing the sugar by ½ cup alone would not be my main concern. Because I can’t test the acidity of your individual batch, though, I can’t provide an absolute guarantee of its safety. You can find instructions for testing jar seals here.
Just made this jam, it is out of this world delicious! Used white peaches from a local farm stand, bought their seconds and cut out the bad spots.
Not sure any of it will make it to Christmas 🤪
If there isn’t a hot water bath to seal the jars—How do I keep the jam from spoiling until ready to use? All in the fridge?
yes, fridge or freezer if you don’t plan on canning the jam.
This was so simple and yummy!!!
What’s the property sealing process? Cap then when hot, boil, or ______??
This recipe is perfect for a water bath canner. You’ll need a Canning kit. This one contains everything you need for water bath canning. How to can your peach jam:
Wash jars and lids (I use the sterilize function on my dishwasher. Use whatever size jar you like. (I prefer the 8 oz jars for this recipe.)
Pour the peach jam into 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. If it’s too loose, the jar won’t seal, if it is too tight, the air won’t release properly.)
Process for 5 minutes in the boiling water bath. 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 that higher altitudes affect boiling, and you will need to process the jam differently. (Interesting article about boiling points being lower at high altitudes.)
I have been making jam and preserving peaches and many other fruits for most of my life (I’m 66). Jam, canned fruits are good for as long as they are sealed. In about 1993ish, my mom gave me a bottle of cherries that my grandmother had canned in the 60’s. I carried it around for a few years not sure if I should open it and if they were still good. I purchased a home in 1995 and late that year my son and I decided to celebrate by opening that jar of cherries. They tasted just like they did when I was a kid. They were still good and tasted wonderful. I don’t know if there was any nutritional value in them, but they were such a great memory. Of course, you will want to always taste, and smell test your older foods, but if they are sealed properly and remain sealed, they should still be good. We always put the year that we canned items on the lids of the jars, so we had a general idea of their age. So far, I have not come across anything that has spoiled.
I agree that properly preserved jams will last a long time, but if I were to say that, the internet would come after me, lol.
Peach Perfection! I used my stick blender to blitz it a few times so it took longer to reduce down but SO worth the wait!!! Many thanks
Forgot to leave a rating 🙂
I made this recipe as written, and ended up with some beautiful jam! This is classic jam technique, simple and delicious, and helped me use up a LOT of peaches.
Looking forward to trying this recipe
After following this recipe the letter, I never got the temp to 220. I just cut ny losses after 3 hours stiring & cooking.Don’t know if it is Jam not.
You have to allow the jam time to cool in order for it to thicken properly.
Peaches are my favorite fruit! I just got done canning my 1st batch! Easy recipe, just hard to tell when you’re done. I’ll let you know how delicious it is in a few days.
Loved this simple and straight forward recipe. I used 4 medium sized peaches, about 2 cups of sugar and a lime since I didn’t have a lemon. It yielded about 2.5 jars of jam.
It was easy to peel and pit the ripe peaches after quartering them.
First time doing the water bath and it send to have sealed them well. I couldn’t resist and open the half jar and ate it in toast while warm. It was amazing.