Homemade Peach Jam (No Pectin)

A jar of homemade peach jam in a small glass jar labeled with a sticker.

5 from 1 vote

Preserve the taste of summer with this easy homemade peach jam recipe! With just 4 ingredients, this small batch peach jam is perfect for spreading on toast, topping pancakes, or adding to your favorite ice cream. No pectin or water bath canning is needed!

Prep Time15

Cook Time30

Total Time45

Course: All Recipes, Breakfast, condiment

Cuisine: American

Servings: servings

Calories: 22kcal

Author: Jeri Walker

Ingredients

4-5 cups fresh peaches peeled, pitted, and chopped
1 cup granulated sugar
3 tablespoons apple juice
1 tablespoon lemon juice

Instructions

Prep the Peaches: If you prefer a smoother jam, remove the skins by cutting an 'X' in the bottom through the skin, then blanching the peaches in boiling water for 1 minute, then transferring them to an ice bath. The skins should slip off easily. Pit the peaches and cut them into wedges or small pieces.
Mix Ingredients: In a large saucepan, combine the chopped peaches, sugar, lemon juice, and apple juice. Stir to combine.
Cook the Jam: Place the saucepan over medium heat. Cook the mixture, stirring frequently, until the sugar dissolves and the peaches begin to release their juices. Lower the heat and continue cooking for 30-40 minutes, or until the jam thickens and coats the back of a spoon.
Test for Doneness: To check if your jam is ready, use the plate freezer method. Place a teaspoon of hot jam on a small plate and place it in the freezer for one minute. Push it with your finger and if it wrinkles and holds its shape, the jam is set and ready to be jarred. If not, repeat the test every few minutes.
Fill the Jars: Once the jam has reached the desired consistency, remove it from the heat. Use a funnel to ladle the hot jam into clean, sterilized jars, leaving about 1 inch of headspace.
Cool and Store: After filling, place the jars on the kitchen counter to cool. Once cooled, screw on a lid and refrigerate for up to 3 weeks or freeze for up to 6 months.

Notes

This peach jam recipe makes about 2 cups of jam. This is for a fridge or freezer jam.

Because the jam has a low sugar content, it may start to spoil after two weeks. I recommend storing it in small jars so you use it before it goes bad.

Use fresh, juicy peaches for the best flavor.
Stir frequently to prevent burning.
Simmer until the jam coats the back of a spoon.
Use a potato masher to squish the fruit for a less chunky consistency.
For a smoother jam, use an immersion blender.
For a larger batch, double or triple the ingredients.

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