Peach Jam Recipe (without pectin)
Stretch out the long-awaited peach season with an easy peach jam recipe without pectin. Just 3 simple ingredients, 30 minutes, no canning, no special equipment. Perfect recipe for beginners.
Transform those juicy ripe local peaches into a summer classic. All you need is peaches, sugar and lemon. Delish!
If you googled peach jam recipes on the internet, you already know there are a ton of recipes out there. For the most part, the ingredients are the same, but the cooking process and processing time can be quite different.
Why make this homemade peach jam recipe.
- No canning process needed with special equipment. All you need is a couple of jars, a pot and a spoon.
- Low sugar – because summer ripe peaches are sweet, you can get away with much less sugar.
- No pectin needed – the lemon and sugar act as a natural pectin or thickening agents.
- Easy and quick (about 30 minutes). I even slather it on toast when it’s still warm! I read one recipe where they do a 5-part boiling process (too long!).
- Beginner-friendly – we have clear step by step instructions that are easy for beginners to follow. You will nail it the first time you make it.
How much jam you can expect
This is a small batch recipe for peach jam that can easily be turned into peach preserves. If you’re curious about the difference, scroll down.
Note that you will not be getting 25 jars of peach jam with this recipe to store in your basement or pantry. You will get just a couple of small jars of jam. Good for the next couple of weeks or to take out of the freezer when you need it.
The basic steps
The 4-step process is simple. In a nutshell,
- Have clean jars ready
- Peel and cut the peaches (you need 6-7 ripe peaches for this recipe)
- Cook the jam (the longer you cook it, the thicker it will be).
- Scoop into jars.
Before making the recipe, I suggest you scan the frequently-asked-questions (FAQ) and tips below, particularly if you are fairly new to making jam.
Almost every one of our recipes comes with shortcuts, make ahead/storing instructions, variations and substitutions to suit your taste. This one does too. And we always look for ways to get from point A to point B in the quickest way possible. I like to think that’s efficient, not lazy 🙂
How to make peach jam without pectin
Tips for making the best jam
- Adjust the sugar. Taste your peaches first to see how much sugar they need. If they are very sweet add less to begin with. You can always add more later toward the end of cooking.
- Best way to peel peaches. I love the blanching method (here’s a video). This means dropping them in boiling water for 60 seconds the draining them and running them under cold water (or dropping them into ice water). If your peaches are ripe, the skins will literally slip off. The whole process take about 5 minutes. Don’t be intimidated. Yes, it’s a extra step, but once you try it, you will never go back. Easy!
- Double the recipe. If you want to do this, use a larger pot. The wider the bottom of the pot, the quicker the jam will cook. Make sure your ingredients only come up to 1/3 of the pot as the jam can splatter with boiling. If you want to triple the recipe, it’s best to use two pots.
- Add butter to contain the foam. My mother taught me this and it works pretty well. Just add a pat of butter while the jam is cooking to reduce the foam. I often don’t bother. It tastes good though!
Recipe FAQ
There are generally two types of peaches – freestone and clingstone (and now a new hybrid of the two). The flesh of clingstone peaches “clings” to the pit and is harder to remove, but they are a bit sweeter and juicier and smaller. I prefer these, but both types will work fine.
Go for ripe peaches that are not blemished or wrinkled (a sign of over ripeness). The peaches should have a bit of ‘give’ when pressed and they will have a fragrant smell at the stem. If they are hard, give them a pass unless you have days to let them ripen on the counter. Ripe peaches will be very easy to peel with the blanching method.
Technically no. There is nothing wrong with cooking the peach skin with the flesh, but you may find some tougher bits floating in the jam. If you don’t mind that, go for it. I prefer to peel the peaches.
Yes, it acts as a natural pectin. Without it, your jam may be too runny or you will have to cook it for longer.
Tailor to your taste
- Chunky or smooth? Squish the peach-sugar mixture as much as you like. Or not at all. There’s no need to squish the peaches until smooth as the cooking process will break down the peaches.
- Thick or loose? I prefer a looser jam, but that’s totally up to you. Just increase the cooking time if you like a thicker consistency.
- Flavor: I like to keep my peach jam simple, but you can certainly experiment with flavorings. Try a pinch of cinnamon, cloves, vanilla, nutmeg, ginger or allspice. A small splash of bourbon might be nice too. Or a bit of lemon zest for some zing. I like to add a pinch of sea or kosher salt to brighten the flavors.
- One reader suggested adding a tablespoon of chia seeds which will quicken the thickening and cooking of the jam.
Shortcut
- Use frozen peaches: If you can’t get fresh ripe peaches use frozen peach slices found in most grocery stores. They are picked at their peak and you won’t have to peel and slice them. Tip: defrost them and discard most of the juice (or you will have to cook them longer).
- Skip peeling the peaches. I don’t recommend this, but if you don’t mind some tougher peels in the jam, you can certainly do it. Alternatively, since we’re only using 6-7 peaches, you can peel them with a knife and skip the blanching process.
Make Ahead
This peach jam recipe has no pectin and doesn’t use a canning process, so it’s not the kind you store in your basement for a year or two. It will, however, keep in the fridge in well sealed containers for 2-3 months (if it lasts that long). And it freezes well for 6-12 months. After that, it may get a bit watery or lose some taste.
The difference between peach jam and peach preserves
There is very little difference between the two. The taste is the same. The only real difference is that you crush the peaches for jam and leave whole chunks of fruit for preserves. So the texture of preserves will be a bit chunkier. This goes for any fresh fruit, not just peaches.
Both ways will work with this recipe so choose what you like. I crush most of the fruit (with my hands) and leave a few chunks as well.
How to serve peach jam
Peach jam or peach preserves are delicious on toast, English muffins, pancakes, blintzes, waffles, a plain pound cake or ice cream.
More homemade jam recipes
- peach marmalade (no pectin)
- low sugar strawberry jam (without pectin)
More delicious peach recipes
If you love peaches, try a delicious peach dessert, salad, main dish, sauce, side dish or condiment.
- peach crumble with oats
- easy peach tarte titin (for beginners)
- panzanella salad recipe with peaches
- maple salmon with peach salsa
- savory peach sauce
- 30 minute peach chutney
Here’s the full list of yummy peach recipes you won’t want to miss.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Peach Jam Recipe (without pectin)
Ingredients
This peach jam recipe makes a small batch (1.5 cups/480g). Double the recipe if you like.
- 2 pounds (0.91kg) fresh ripe peaches (about 6-7 medium peaches)
- 3/4 cup -1 cup white granulated sugar (depends in sweetness of peaches and your taste)
- 1 tablespoon lemon juice (1/3-1/2 medium lemon)
Instructions
- PREPARE JARS: Run 2-3 small jars (depending on size) through the dishwasher or washed in very hot water. You will make about 1 1/2 cups (480g) of peach jam.
- PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. If peaches are ripe, skins will slip off the peaches with your fingers. Here's a video on blanching method. Use small knife to peel stubborn spots if needed. Slice peaches and remove pits. Note 1.
- PREPARE PEACH MIXTURE TO COOK: Place peaches, sugar and lemon juice in a medium pot (mixture should only take up about 1/3 of pot so it doesn't boil over). If you are doubling the recipe, use a large pot and cook the jam a little longer. Squish the mixture with a potato masher or your hands. (I use my hands). I like to leave some chunks of peaches.
- COOK PEACH JAM: Heat mixture to medium-high heat and bring to a boil. Lower to medium heat (5-6 on my dial) and boil on a medium rolling boil for 17-22 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. A pot with a larger bottom surface will take less time. If you have doubled the recipe, You can remove the foam if you like by scooping it out with a spoon or adding a teaspoon of butter to contain the foam. I don't bother. See Note 2 – how to tell when jam is done. Taste and adjust flavor as needed e.g. add a bit more lemon juice or sugar as you like. I sometimes add a small pinch of salt to bring out the brightness of the peaches.
- STORE THE JAM: Scoop jam into jars. Cool, then cover tightly and store in the fridge or freezer.
Video
Recipe Notes
- To cut peaches easily and remove pits: I make 8-10 slices around the peach from end to end. Then slip the slices off the pit. Alternatively, cut peaches in half around the pit. Remove pit. Slice peaches.
- How to tell if peach jam is done: If you have a candy/fry thermometer, look for a temperature of 210-220F/99-104C depending on the thickness you like. If you don’t have a thermometer, scoop up some marmalade with a spoon and let it drip off the spoon. If it drips off very quickly, cook some more. If it drips slowly and coats the spoon, it’s done.
- Tips
- Adjust the sugar. Taste your peaches first to see how much sugar they need. If they are very sweet add less to begin with. You can always add more later toward the end of cooking.
- Use frozen peaches: If you can’t get fresh ripe peaches use frozen peach slices found in most grocery stores. They are picked at their peak and you won’t have to peel and slice them. Tip: defrost them and discard most of the juice (or you will have to cook them longer).
- Double the recipe. If you want to do this, use a large pot. The wider the bottom of the pot, the quicker the jam will cook. Make sure your ingredients only come up to 1/3 of the pot as the jam can splatter with boiling. If you want to triple the recipe, it’s best to use two pots.
- Make Ahead: This peach jam recipe has no pectin and doesn’t use a canning process, so it’s not the kind you store in your basement for a year or two. It will, however, keep in the fridge in well sealed containers for 2-3 months. And it freezes well for 6-12 months. After that, it may get a bit watery or lose some taste.
The perfect, easy jam recipe! I used a suggestion from below: add a lemon peel to simmer, and a small amount of almond extract when cooling. “It tastes like sunshine!” – accurate 🌞 🍑 I will be cooking this again.
Great tweaks. Thanks for sharing. Glad you liked the jam!
Hey there, what is the best way to freeze the jam and defrost it? Should the jar be put into the freezer or do you scoop into freezer bags to keep the air. To defrost do you leave on the counter till it’s warmer up or heat on the stovetop? Thanks for your help, can’t wait to try this.
Hi Marie, You can freeze the jam in a sealed plastic container, a glass jar or ziploc bags. For the container and jar, make sure you leave a little space (1/2 inch) at the top for expansion. For the ziplocs, try to get as much air out as possible before zipping up the bag to avoid frost forming. To defrost the jam, leave it in the fridge overnight. If you want to take a shortcut, submerge the container of jam in warm water for 30-60 minutes. There is no need to reheat the jam. Hope that helps and hope you like the jam!
I can’t wait to make this jam. I’m wondering if I could add raspberries or strawberries to this and increase the sugar and lemon? Peach raspberry jam is my families favorite.
There should be no problem adding berries and extra lemon and sugar. It will likely change the color of the jam though. Hope you like it 🙂
Good recipe! I have so many peaches from my tree this year! A few days ago I used some of the drops, removing skins and any bruised parts, to make refrigerator preserves with this recipe (double batch). My peaches were in big chunks and I cooked them longer than the recipe for the consistency I wanted. It came out so good! I’m now about to make another double batch while my peach muffins are baking 🙂
I’m jealous. I absolutely love peaches! You better start eating with two double batches! 🙂
I have made this peach jam twice now ❤️and love it so easy.
Great to hear Sue 😊
This is the 2nd year I’ve used this recipe and the jam turns out great every time! I live in Colorado and use Palisade peaches. It never lasts long and makes a great gift!
So glad you like it Rita! I’m curious to know if the jam tastes different with palisade peaches. And I agree – it’s a lovely gift. Thanks for leaving a comment.
I just made this peach jam, and it’s fabulous. The butter trick really worked, and I cooked the jam until 100C because it was a little more than 200F, and the jam was still quite loose at 200F. I thought it was going to be thick enough, so the jam cooled down a bit and had to be reheated.
I added a long strip of lemon peel and a little almond extract. The jam tastes like edible sunshine. I got 3 whole 1/2 pint jars and another 1/4 cup out of 3 lbs of peaches and used 1 cup of white sugar. I might use a little less sugar next time. There will be a next time.
I mixed a couple tablespoons of cooled jam with vanilla bean ice cream, and it was absolutely delicious.
To always cut the peaches in half with the pits easy remove, I cut through the center of the peach “butt”. That way the pit is completely visible and easy to remove. I freeze the pits then roast them to make a liquor out of them.
OMG – I love that expression “tastes like edible sunshine”! And thanks for all the great tips!
I’m using this recipe and want to know if I can seal the jars with boiling water to preserve for a longer period of time?
Hi Ava. I don’t have experience with canning, but I think if you don’t have all the canning equipment and know the canning process, you’re better off freezing the no pectin jam. Hope that helps.
Could you make this in a slow cooker?
Hi Doris. I’ve never tried jam in the slow cooker, but I found a recipe you could try if that helps https://fitslowcookerqueen.com/slow-cooker-fruit-jam-no-added-sugar-whole30-paleo/.
OMG! This is the best peach jam i have ever made. Flavorful, directions very easy to follow. I don’t think you can screw this up if you just follow directions. I have to also add i had perfectly ripe Palisade peaches (from Colorado). Thanks so much!
Great to hear JoAnn! I’m sure your perfectly ripe peaches helped too 🙂
My peach preserves have cooked the amount of time in recipe but are very loose . I’m adding more time as you suggested. I’ve tasted them and this recipe is a keeper for sure! I have a question for you tho. I’m making this away from home and haven’t any jars. Can I take it home in storage containers and transfer to jars later? Should I reheat it to same temp if I do this? Thank you for a great recipe. It’s very thorough and easy.
See my reply to your other question. Glad you liked it!
How long will the jam stay fresh and keep in the freezer or refrigerator?
Hi Cynthia. I copied this from the recipe notes “Make Ahead: This peach jam recipe has no pectin and doesn’t use a canning process, so it’s not the kind you store in your basement for a year or two. It will, however, keep in the fridge in well sealed containers for 2-3 months. And it freezes well for 6-12 months. After that, it may get a bit watery or lose some taste.” Hope that helps. 🙂
Thank you so much for this recipe. I’m blessed to have a windfall of fresh peaches from a neighbor but I’m injured and not up to canning. I’m going to give this a try right now. I’ll get back to you with results!
Can’t wait to hear Jill! How lucky to have all those fresh peaches (but sorry about your injury).
Hi Cheryl! I just made it and it’s wonderful. I made this away from home and have no jars. Do you think I can take it home in storage containers and transfer it when at home? Should I reheat it to recipe temp again before putting in the jars? I appreciate this and can’t wait to serve it to my family.
Glad it worked out. Yes, it’s no problem to keep it in a sealed container. You can even leave it in there. Just keep it in the fridge. No need to reheat if you want to transfer to jars.