Peach Jam Recipe
Sweet, juicy, and sun-ripened, this Easy Homemade Peach Jam Recipe (No Pectin) captures summer in every spoonful. With just three ingredients, it’s as wholesome as it is irresistible.
No store-bought jar can match the flavor of this homemade peach preserve. Whether spread on toast or stirred into yogurt, this jam delivers bright fruitiness with a silky, spreadable texture.
Star Ingredients That Make This Peach Jam Shine
- Fresh peaches – The heart of the jam, ripe peaches provide vibrant color, luscious texture, and naturally sweet flavor that only deepens as they cook down.
- Granulated sugar – More than just sweetener, sugar balances acidity, helps the jam set, and enhances the peaches’ natural brightness.
- Lemon juice – A citrusy helper that’s rich in natural pectin, lemon juice preserves color and boosts the set without needing added pectin.
How to Make Peach Jam (No Pectin) in a Flash
Start by adding the peach chunks and lemon juice to a saucepan. As the fruit heats up, mash it gently to your preferred consistency.
Once the mixture boils, stir in the sugar. Continue cooking, keeping the jam at a rolling boil while stirring often. The liquid will reduce and thicken into a jammy texture.
After about 20–25 minutes, the mixture should cling to a spoon. Let it cool slightly, then check the consistency. If it feels loose, simmer a bit longer before cooling again.
Peachy Tips for Perfect Jam Every Time
For best results, use peaches that are just-ripe—fragrant and slightly soft but not overly mushy. Underripe peaches lack flavor, while overripe ones can make the jam watery.
Don’t skimp on the lemon juice; it’s not just for flavor. It plays a key role in the jam setting properly since no commercial pectin is used.
To test if the jam is ready, use the spoon test: dip a cold spoon into the jam and tilt it sideways. If the mixture drips slowly or gels on the edge, you’re good to go.
Customize with a pinch of cinnamon or a splash of vanilla extract for a fun twist, or add a handful of finely diced ginger for a sweet-spicy version.
Storing Your Homemade Peach Treasure
Once cooled, transfer the peach jam into clean glass jars. Store in the refrigerator for up to three weeks.
For longer storage, freeze in small, airtight containers for up to six months. Just thaw in the fridge before using. Avoid reheating, as it can alter the jam’s consistency.
Homemade peach jam also makes a thoughtful gift—just add a ribbon and a handwritten label for a charming, sweet surprise.
Peach Jam Recipe
Ingredients
- Juice of 1 lemon a natural source of pectin, essential for proper gelling
- 2 1/2 cups granulated sugar adjustable to taste, but crucial not to reduce too much
- 3 1/2 pounds fresh peaches peeled, pitted, and chopped into chunks (approximately 9 to 14 medium peaches)
Instructions
- Place the chopped peaches and freshly squeezed lemon juice into a medium-sized saucepan. Heat the mixture over medium-high, stirring and gently mashing the peaches with a spatula or masher until the texture reaches your preference.
- Once boiling, reduce to medium heat and gradually incorporate the sugar, stirring to dissolve completely.
- Bring the mixture back to a vigorous boil, stirring regularly to prevent sticking and burning.
- Continue to boil and stir until the mixture thickens and the jam clings to a spoon turned sideways, typically within 15 to 25 minutes.
- Allow the jam to cool. If the texture remains too thin, return it to the stovetop and boil for an additional 10 minutes before letting it cool again.
Notes
The yield of finished jam will vary depending on the peach size and juiciness, as well as how long it is cooked. Cooking longer reduces volume but thickens the consistency.
Nutritional values are based on a yield of 3 cups of jam from 3.5 pounds of peaches.
