This peach jam without pectin is so easy -- and is a great option when you want to have some fresh peach jam but don't want to go through the bother of canning. Trust me -- it'll be gone before you know it anyway!
I am a peach fiend. I love a good summer peach tart, peach ice cream, peach bourbon cocktails, peaches in my salads, you name it...if it has peaches in it, I'll eat it.
Want to Save This Recipe?
Enter your email below, and I'll send it to you. Plus, you'll get delicious new recipes from me!
By submitting this form, you consent to receive emails from Worn Slap Out
Peach Jam v. Jelly v. Preserves
What's the friggin' difference? Well, it's all about how much physical fruit you're using (and in what form). Here's the deal:
- Jam = chopped fruit + sugar
- Jelly = fruit juice + sugar
- Preserves = whole or chopped fruit + sugar (and preserves are typically canned to enjoy later unlike compote)
Ingredients for Peach Jam Without Pectin
Because this jam isn't meant to be canned (you can read more about my thoughts on this here), you don't need pectin. You'll rely on natural pectin in both the peaces and in lemons.
You only need three simple ingredients for this recipe:
- fresh peaches
- lemon juice
- sugar
How to Make Peach Jam
First, place everything in a medium sauce pan.
Combine chopped peaches, lemon juice, and sugar and stir. Allow peach mixture to boil for about 1 minute while you stir constantly. Reduce heat to medium.
Next, cook your mixture on medium heat.
Stir often, until liquid is reduced by about ⅓ (about 10 minutes). Reduce heat to a very low simmer and let jam reduce by half until you can see the bottom of the pan when you run a spatula across the bottom. (The jam should be slightly more liquidy than the consistency you want in your jam because it will firm up slightly when cooled.)
Last, remove from the heat and let cool.
The jam should cool for at least 30 minutes before placing in an airtight jar or container in the refrigerator. Let jam continue to firm up in the fridge for about 30 minutes to an hour before using.
The Canning Process
Secret confession: I am not a canner at all. I have seasonal cravings but don't really crave summer peaches in the middle of winter. BUT if you are interested in canning, take a look at this info for canning peach jam. You will definitely need some pectin!
What to Eat with Your Peach Jam
By far, the best thing to eat with your homemade peach jam are homemade buttermilk biscuits. There's just nothing like it. My kids like the jam on regular ole buttered toast, too, and my husband will even take a small scoop and add it to his ice cream occasionally.
xox,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
Homemade Peach Jam Without Pectin
Ingredients
- 4 medium-sized ripe peaches, peeled, seed removed, and chopped
- 2 Tablespoons fresh lemon juice
- 1 cup granulated sugar
Instructions
- In a medium-sized sauce pan over medium-high heat, combine chopped peaches, lemon juice, and sugar and stir. Allow peach mixture to boil for about 1 minute while you stir constantly. Reduce heat to medium.
- Cook mixture on medium heat, stirring often, until liquid is reduced by about ⅓ (about 10 minutes). Reduce heat to a very low simmer and let jam reduce by half until you can see the bottom of the pan when you run a spatula across the bottom. (The jam should be slightly more liquidy than the consistency you want in your jam because it will firm up slightly when cooled.)
- Remove from heat and let cool for about 30 minutes before placing in an airtight jar or container in the refrigerator. Let jam continue to firm up in the fridge for about 30 minutes to an hour before using.
Diane says
Delicious With ice creme & on toast, I've even used it as a salad dressing instead of honey
Kathryn says
Ooooh! I love the idea of using the jam in salad dressing in lieu of honey! I bet that's delicious! I'm going to try this next.
sara says
Was looking for this kind of recipe. Do not like taste of pectin. How long can I keep.this?
Kathryn says
This peach jam keeps in the refrigerator for about 10 days!
marchelle jumper says
Can you water bath to make shelf stable?
Kathryn says
Great question that I'm unfortunately unqualified to answer. I am not a canner -- but if you try it, please let me know how it works!
Annmarie says
Yes you can can them. I have for years
Dulcie Lacey says
Can you use other sugar sources like dates or date paste, stevia, monk fruit, or even 100% organic maple syrup?
Kathryn says
Yes! If you're using something like stevia, I wouldn't add as much because it's so much sweeter, but I don't see why you couldn't use other sweeteners! Let me know how it works out!
Angela Smith says
Delicious! I tripled the batch because I had a lot of peaches. (Cook time was a lot longer for that reason.) I also added cinnamon, nutmeg, and cardamom. We ate on biscuits, in shortbread tarts, and as a sauce on grilled pork chops.
Kathryn says
Thanks so much, Angela. That sounds absolutely amazing what you've put the peach jam on. Thanks for leaving feedback!
vicki jones says
I double the recipe but add some more lemon water....I use either small lemon or peach jello (dry) works wonderfully!
Kathryn says
This is great to hear, Vicki! Thanks for leaving your feedback and notes with us!
Cathy sawyer says
How many jars would the 4 or 8 peaches fill
Kathryn says
Hi, Cathy. 4 peaches will make just slightly less than an 8 oz jar.
Lynn says
Peaches vary in size. It would be much simpler for the inquirer if the recipe gave measurements indicating how many cups needed.
Kathryn says
Thanks, Lynn. I went ahead and added "medium-sized" peaches to the recipe card just to note the average peach size, but next time I make this I'll definitely be sure to include a more precise measurement.
Milly says
This recipe was so easy. I doubled it and it’s on the stove right now. I will put some in the fridge and the rest in the freezer. Smells delicious I can’t wait until it’s done so we can try it.
Kathryn says
Yay! Can't wait to hear about how it turns out! I love that you're freezing some since it's almost the end of peach season. You'll have a little taste of summer during the other seasons!
La Rena Murphy says
Can you freeze it?
Kathryn says
Hi, La Rena. Unfortunately, I've never tried it but since you're not going through the canning process, I wouldn't try freezing this recipe. It's really made to be eaten within 10 days or so.
Courtney Torres says
I LOVE this recipe!!! It turned out amazing! And my four peaches made about 18 ounces! I have one 8 ounce jar in the fridge: one in the freezer, and a small 2 ounce jar to share tastes with family members. I will only ever use this recipe. It’s a slam dunk!!! Thank you! ❤️❤️❤️❤️
Margaret says
Iam trying it for the first time, hope it comes out lovely, I love the idea of making my own jam, and canning, I grew up with it, my dear mom loved canning so beautiful, have you any idea on peach chutney
Kathryn says
This isn't a recipe for canning, but it's delicious jam! I don't have a recipe for peach chutney unfortunately!
Lindsey Thornitt says
This is a super easy and small batch recipe! I added half an ounce of bourbon at the very last stage of cooking. Served it with baked brie and fresh homemade bread - mannn was it good! Thanks so much for sharimg your recipe. I'll be making this as often as I can get fresh peaches!!
Kathryn says
Wow, Lindsey! That sounds incredible! I love your additions to my recipe! Thanks for coming back to leave feedback!
Diane says
Can u use canned peaches and if so about how many cups would that be?
Kathryn says
You could -- might take a bit longer to break down than fresh peaches. You'll need about 4 cups of peaches for this recipe as written!
Let me know how it turns out if you make it with canned peaches!
<3,
Kathryn