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 for beginners. Transform those juicy ripe peaches into a summer classic. All you need is peaches, sugar and lemon. Delish!
Servings (change as needed): 24 tbsp (or 1.5 cups/480g/17oz.)
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)
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.
Nutrition values are estimates for approximately 1 tablespoon of peach jam without pectin.
- 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.
- 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.
Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 73mg | Fiber: 1g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg