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Sweet and juicy, this is an easy Peach Jam Recipe without pectin. It’s perfect for summer when peaches are in season, so that you’ll have home made peach jam all year around.
Peaches and jam, the taste of summer in a jar. Ever since I was a kid, peaches have been my favorite fruit, and my grandma knew it. She knew how to turn them into something magical, whipping up batches of jam, filling every mason jar with preserves and canning them for the winter. So little Matteo could have his favorite jam also on Christmas, over a fluffy slice of Pandoro or on top of crostata.
Nostalgic about all the good tastes of childhood, last week I called Nonna and asked her the recipe. “It’s very easy Matteo, you just need three simple ingredients. Listen, take a piece of paper and a pen. I’m going to give you my recipe right away”. Grazie Nonna, davvero. Satisfied with the result, I decided to share my grandma’s peach jam recipe with you. Excited? Stick around and learn how to make it.
Recipe ingredients
This is a simple no pectin peach jam recipe. You only need three basic ingredients: peaches, granulated sugar and lemon juice. Although it is very simple, I wanted to provide you with additional information and tips. Read further and learn everything on the ingredients:
- Peaches. There are many variations of peaches, some are better than others. For the best taste I recommend freestone or clingstone peaches that are well ripe. These are the ones that taste fresh, sweet and fruity, with a tangy touch.
- Granulated sugar. In homemade peach preserves recipes and jams, sugar adds sweetness, enhances flavors and helps the mixture thicken. You can use regular white sugar, or replace with brown sugar for a peach cobbler feeling.
- Lemon juice. The juice of a lemon adds tartness and helps the jam preserve better. I recommend squeezing the juice of a fresh lemon, but you can also use canned lemon juice.
What I love about this peach jam recipe is that it lends itself to plenty of customizations. You can make yours with extra flavors and spices, such as cinnamon, vanilla flavor, and even hot peppers. If you are eager to learn more, check out the section down below where I talk about all the possible variations.
What are the best peaches for jam?
Choosing the right type of peaches is key to ensure the best taste and texture. You should look for varieties with a sweet and juicy flavor. The best peaches for jam are:
- Freestone peaches: This variety is perfect because freestone peaches have a sweet and delicious flavor. Since their flesh easily comes off from the pit, they are also much easier to work with. Elberta peaches are a great freestone variety, they’re sweet and tangy with a juicy flesh.
- Clingstone peaches: A clingstone peach jam recipe is also sweet and flavorful, but its preparation may require some extra time. That happens because separating flesh from the pit is a bit harder.
- Yellow peaches: These are the classic peach, sweet and tart at the same time. They are widely available and give home made peach jam a delicious flavor.
- White peaches: While they can still be used, white peach jam does not taste as sweet and flavorful. In comparison to other varieties, they are less acidic.
Recipe variations
- Peach spice jam – Include additional spices such as ground cinnamon, grated ginger, or vanilla bean while the mixture is cooking. My favorite is peach vanilla jam, it tastes sweet, flavorful and so delicate.
- Peach pepper jam – Some people also like adding hot pepper and make peach jalapeno jam or peach habanero jam. Although it may sound weird, the sweet and tangy profile of this fruit goes very well with spicy flavors.
- Sugar free peach jam – In jam recipes, sugar plays a twofold role. It adds sweetness and helps in the preservation. But with the right twists, you will still be able to make sugarless peach jam. Here you have two choices, either replacing white sugar with sugar-free sweeteners such as splenda, erythritol and monk fruit, or cooking peaches with an additional apple. The jam will taste delicious, but it is going to last less time.
- Slow cooker peach jam – Chop up peaches, then add them to a slow cooker with sugar and lemon juice. Let it cook on low for about 4-6 hours until it thickens, then blend or mash it until smooth. Store in jars, read below for more details.
- Frozen peach jam – Thaw frozen peaches first. Then, cook them with sugar and lemon juice until the mixture thickens. Store in sterilized jars as described in the recipe below.
How to make homemade peach jam without pectin?
- Wash the peaches thoroughly, then peel and remove their pits. Chop the fruits into small dices.
- In a large, heavy-bottomed pot, combine chopped peaches and lemon juice. Stir well to combine, then place over medium heat and cook for 2 to 3 minutes. Add now sugar and stir thoroughly.
- Bring the mixture to a boil, stirring frequently to prevent sticking. Once it boils, reduce the heat to low and let it simmer, uncovered, for about 30 minutes. Stir occasionally to prevent burning. The peach jam is ready when slightly thick and creamy.
- After cooking, you can optionally blend the peach mixture to get a creamier jam. Or leave some pieces in, if you desire more texture. Once it reaches the desired consistency, remove jam from the heat and transfer into clean, sterilized jars while it is still hot.
How to can peach jam?
Once your peach jam is ready, carefully pour it into clean sterilized jars, leaving a bit of space at the top. Let it cool a bit, then seal tightly with a lid.
Place the jars in a tall, large pot in which the water level should be about 2 inches (3-5 cm) above the jars. I recommend placing a clean dishcloth at the bottom of the pot, so that the jars are not directly exposed to the heat.
Bring water to a boil and let boil for about 20-30 minutes, adding more water in case it drops below the jars. Turn off the heat, let cool and then remove them from the pot. Dry canned peach jam jars and store in a cool, dark place such as your cupboard.
Recipe tips
- Select peaches carefully – The best varieties are freestone or clingstone peaches, they should be nicely ripe so that the jam comes out sweet and flavorful.
- Add extra ingredients – From vanilla to jalapeno peppers and habanero, there are many ways how you can personalize this homemade peach jam recipe.
- Blend to creamy – If you prefer a creamier texture without pieces of fruit, I recommend passing the peach jam with a blender once it is ready.
- Can and store properly – Make sure you can the mixture when it is still hot, following the step-by-step directions provided up here. Store peach jam canned and unopened in a dry and dark place such as your cupboard.
No, peeling peaches is not necessary, as their skins may add extra flavor and color. However, some prefer to peel them for a smoother texture. I always peel mine, I feel that this gives home made peach jam a better texture.
Yes, and it is very simple. Simply drain the canned peaches and proceed with the normal recipe. One thing to keep in mind is that you may need to adjust the sugar content, since canned fruit is usually already sweetened.
Store unopened jam in simple jars or in ball mason jars in a cool, dry and dark place such as your cupboard. It will last for several months up to a year. Once opened, keep the jam in the refrigerator and consume within 2 weeks.
Yes, you can freeze the jam for up to 1 year. To freeze correctly, let cool to room temperate first. Once cooled, seal tightly, leaving some space at the top of the jars to allow for expansion during freezing.
Peach preserves have a looser texture and often contain large chunks of fruit. Jams are usually creamier, smoother and thicker than preserves. Peach jelly, on the other hand, is much thicker.
Delicious ways to use peach jam
- Healthy banana bread
- Oat bread
- Protein bagels
- Oat flour pancakes
- Greek yogurt cake
- Healthy chocolate banana bread
Peach Jam Recipe
Ingredients
- 4 lb ripe peaches, peeled, pitted and chopped
- 3 ¼ cups granulated sugar
- 1 lemon, only the juice
Instructions
How to prepare peaches for jam?
- Wash the peaches thoroughly, then peel and remove the pits. Chop fruit into small dices.
How to make peach jam without pectin?
- In a large, heavy-bottomed pot, combine chopped peaches and lemon juice. Stir well to combine.
- Place the pot over medium heat and cook for 2 to 3 minutes. Add now sugar and stir thoroughly.
- Bring the mixture to a boil, stirring frequently to prevent sticking. Once it boils, reduce the heat to low and let it simmer, uncovered, for about 30 minutes. Stir occasionally to prevent burning. The jam is ready when slightly thick and creamy.
- After cooking, you can blend the mixture to get a creamier jam. Or leave some fruit pieces in, if you desire more texture.
- Once it reaches the desired consistency, remove the peach jam from the heat and transfer into clean, sterilized jars while it is still hot.
4 lbs of peeled peaches or whole unpeeled peaches?
Hey dear Lane,
you’ll need 4 lb of peeled, seedless peaches.
Have a great day,
Matteo
Do you use juice from peaches to make jam??
Thank u
Hey dear Suzanne,
thanks for your comment. No, I did not use any peach juice. I made this peach jam with fresh peaches only.
Have a great Friday,
Matteo