# Homemade Peach Jam Recipe (No Pectin)

Source: https://trevorfarias.com/recipes/peach-jam
Author: Trevor Farias (Trevor's Kitchen)
Published: 2026-10-06 · Updated: 2026-10-06
Category: Jams & Preserves · Cuisine: American

> 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.

## At a glance

- Prep time: 25 minutes
- Cook time: 25 to 35 minutes
- Total time: 1 hour 30 minutes (Includes 30 minutes of macerating the peaches)
- Yield: About 4 cups (four 8-ounce jars, 64 tablespoons)
- Servings: 64
- Calories per serving: 45

## Ingredients

- 3 pounds ripe peaches, about 9 medium, peeled, pitted and chopped (about 6 cups)
- 3 cups granulated sugar, 600 g
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1/2 teaspoon unsalted butter, optional, to reduce foam

## Instructions

1. **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.
2. **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.
3. **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.
4. **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._
5. **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.
6. **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.

## 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)

## 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.

## 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.

## Storage

- 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

- 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.

## 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

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Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/peach-jam
Structured data (JSON): https://trevorfarias.com/recipes/peach-jam/recipe.json