Homemade Peach Jam Recipe (No Pectin)
By Trevor Farias · Updated · 1 hour 30 minutes total · About 4 cups (four 8-ounce jars, 64 tablespoons)
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In a nutshell
To make peach jam without pectin, peel and chop 3 pounds of ripe peaches, stir with 3 cups of sugar and 1/4 cup lemon juice and let stand for 30 minutes. Bring to a boil and cook, stirring often, for 25 to 35 minutes, until the jam reaches 220°F or a spoonful wrinkles on a frozen plate. Ladle into clean jars and refrigerate, freeze, or process in a water bath for 10 minutes.
Homemade peach jam tastes like the best day of summer, and you can enjoy it all winter long. This small-batch recipe uses only three ingredients: ripe peaches, sugar and lemon juice. There is no boxed pectin, so the flavor is pure peach, and it sets naturally as it cooks down.
It makes about four jars, which is a manageable amount for a single afternoon. You can keep the jam in the refrigerator or freezer, or process the jars in a water bath so they keep in the pantry.
Why this recipe works
- Ripe, fragrant peaches give the best flavor; slightly firm ones add a little natural pectin.
- Letting the peaches stand in sugar draws out the juice so the jam cooks faster and more evenly.
- Lemon juice brightens the flavor and supplies the acid the jam needs to set.
- Cooking to 220°F, or testing on a frozen plate, tells you exactly when the jam will set.
How to peel peaches quickly
Bring a large pot of water to a boil and set a bowl of ice water nearby. Cut a small X in the bottom of each peach. Lower the peaches into the boiling water for 30 to 60 seconds, then move them straight into the ice water. Once cool, the skins slip right off with your fingers or a paring knife.
If you do not mind a slightly more rustic jam, you can leave the skins on. They soften as the jam cooks and add a rosy color.
How to tell when jam is set
Before you start, put 3 small plates in the freezer. When the jam has thickened and the bubbles look glossy and slow, put a teaspoonful on a frozen plate and return it to the freezer for 1 minute. Push the edge of the jam with your finger. If it wrinkles and holds a line, the jam is ready. If it is runny, cook for 3 to 5 minutes more and test again.
An instant-read or candy thermometer is a useful double-check: the jam sets at 220°F at sea level. Subtract 2°F for every 1,000 feet of altitude.
Can I use less sugar?
Sugar helps the jam set and preserves it, so reducing it changes the result. You can cut it to 2 1/4 cups if your peaches are very sweet, but the jam will be softer, will take longer to cook, and should be stored in the refrigerator or freezer rather than the pantry.
How to store peach jam
- Refrigerate unprocessed jam for up to 3 weeks, or freeze for up to 1 year, leaving 1/2 inch of headspace in freezer-safe jars.
- Water-bath processed jars that have sealed properly keep in a cool, dark cupboard for up to 1 year. Refrigerate after opening.
Variations to try
- Spiced peach: add 1 cinnamon stick and a pinch of ground ginger while cooking; remove the cinnamon stick before jarring.
- Peach vanilla: stir in the seeds of 1 vanilla bean or 1 teaspoon vanilla extract at the end.
- Peach raspberry: replace 1 cup of the peaches with fresh raspberries.
Frequently asked questions
- Can you make peach jam without pectin?
- Yes. Peaches, sugar and lemon juice cooked to 220°F will set on their own. It takes a little longer than using boxed pectin, but the flavor is purer and more concentrated.
- Do I have to peel peaches for jam?
- No, but peeled peaches make a smoother, more traditional jam. Blanching them for 30 to 60 seconds makes the skins slip off easily.
- Why is my peach jam runny?
- It most likely did not cook long enough. Jam needs to reach 220°F or pass the frozen plate test. You can pour runny jam back into the pot and cook it a few minutes longer.
- How long does homemade peach jam last?
- Up to 3 weeks in the refrigerator, up to 1 year in the freezer, or up to 1 year in the pantry if processed in a water bath and properly sealed.
Recipe card
Homemade Peach Jam Recipe (No Pectin)
Small-batch homemade peach jam made with just ripe peaches, sugar and lemon juice, no boxed pectin. How to peel peaches, test the set, and store or can the jars.
By Trevor Farias · Updated
- Prep
- 25 minutes
- Cook
- 25 to 35 minutes
- Total
- 1 hour 30 minutes
- Makes
- About 4 cups (four 8-ounce jars, 64 tablespoons)
Includes 30 minutes of macerating the peaches
Ingredients
Equipment
- Large, wide, heavy pot (6 quarts or larger)
- Potato masher
- Four 8-ounce canning jars with lids
- Ladle and canning funnel
- Candy or instant-read thermometer (optional)
- Water-bath canner and jar lifter (for canning)
Instructions
Prepare
Put 3 small plates in the freezer. Wash four 8-ounce jars and lids in hot, soapy water. If you plan to can the jam, keep the jars hot in a canner of simmering water.
Peel and chop the peaches
Blanch the peaches in boiling water for 30 to 60 seconds, transfer to ice water and slip off the skins. Pit and chop them into 1/2-inch pieces. Mash about a third of them lightly with a potato masher for a jam with both soft and chunky bits.
Macerate
In a large, wide, heavy pot, stir together the peaches, sugar and lemon juice. Let stand for 30 minutes, stirring once or twice, until the sugar dissolves and the peaches are swimming in juice.
Cook the jam
Bring to a boil over medium-high heat, stirring to dissolve any remaining sugar. Add the butter, if using. Boil, stirring often and more frequently as it thickens, for 25 to 35 minutes, until the jam is thick and glossy and reaches 220°F.
Tip: Use a pot that holds at least 6 quarts. Jam bubbles up high as it boils.
Test the set
Spoon a little jam onto a frozen plate and freeze for 1 minute. If it wrinkles when pushed, it is done. If not, cook 3 to 5 minutes more and test again. Skim off any foam.
Jar the jam
Ladle the hot jam into the jars, leaving 1/4 inch of space at the top. Wipe the rims clean and put on the lids. Cool, then refrigerate or freeze, or process the sealed jars in a boiling water bath for 10 minutes (adjusting for altitude) for shelf-stable jam.
Notes
- Freeze a few small plates before you start for the set test.
- The jam sets at 220°F at sea level.
- Jam thickens more as it cools, so do not cook it until it looks thick in the pot.
Nutrition (per serving, estimated)
| Calories | 45 |
|---|---|
| Fat | 0 g |
| Carbohydrates | 11 g |
| Fiber | 0 g |
| Sugar | 11 g |
| Protein | 0 g |
| Sodium | 0 mg |
| Cholesterol | 0 mg |
Serving size: 1 of 64. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/peach-jam
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