Homemade Peach Jam (No Pectin)
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This easy, small-batch peach jam recipe without pectin is sweet, fruity, and full of fresh peach flavor. It’s perfect for spooning over toast, biscuits, yogurt, or ice cream.
I started making this no pectin peach jam when I had a bowl of ripe peaches and not much else. No canning equipment, no fancy ingredients—just fruit, sugar, and lemon juice. It felt almost too simple. But once I tasted it, I was hooked.
This easy peach jam skips the added pectin because peaches already contain natural pectin. Simmering them with sugar and lemon juice thickens the jam beautifully, no extras needed.
It’s the kind of recipe that becomes a summer tradition—something you make while peaches are sweet and overflowing, and you want to hold onto that flavor just a little longer.
Why you’ll love this easy peach jam recipe
- No pectin needed – just three everyday ingredients!
- Small batch = no canning stress – perfect for beginners or quick weekend cooking.
- Bursting with real peach flavor – no fillers, just fruit.
- Versatile texture – leave it chunky or smooth it out.
- Freezer-friendly – make it now, enjoy it later.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Peaches: Ripe, juicy peaches are key. If your peaches are extra juicy, simmer a little longer to reach the right thickness. I prefer to peel them but you can leave the skins on for a rustic-style jam.
- Sugar: Start with 1 cup. Adjust based on your peaches’ sweetness. A little more sugar gives a thicker, sweeter jam that stores longer.
- Lemon juice: Use fresh lemon juice if you can. It helps the jam set and balances the sweetness.
How to Make Peach Jam Without Pectin
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Prep the peaches: Peel, pit, and finely dice about 5 ripe peaches. You should have about 2 cups of chopped peaches. (I use this chopper to make quick work of dicing the peaches.)
Easy Peeling
Blanch peaches in boiling water for 60 seconds, then transfer to ice water or run under cold water for 1-2 minutes. Score the skin with a knife to start—then it should peel off easily.
Combine ingredients: In a large pot or saucepan, mix the peaches with the sugar and lemon juice. Slightly mash your peaches with a potato masher if you want a smoother jam.
Simmer and stir: Heat over medium until the sugar dissolves and the mixture starts to boil.
Cook down: Lower the heat and simmer for about 15 minutes, stirring often. The jam will thicken as it reduces. It is ready when it reaches 210-220℉ or passes the plate test.
Chilled Plate Test
Use the chilled plate test to tell when the jam is ready: place a spoonful of jam on a chilled plate, place in the freezer for a minute, then drag your finger through it. If it wrinkles or holds the line, it’s ready.
Jar it up: Let the jam cool slightly, then spoon into clean jars. Let it cool completely before sealing with lids. Store in the fridge or freezer.
Storage
Refrigerator: Keeps for 2-3 weeks.
Freezer: Freeze cool jam in freezer-safe containers for up to 3 months.
Tips for the Best Homemade Jam
- Use ripe, peaches for the best flavor and natural sweetness.
- Don’t skip the lemon juice—it helps the jam set.
- Stir frequently to prevent burning or sticking.
- For a smoother consistency, blend with an immersion blender before jarring.
Serving Suggestions
This homemade peach jam is a true multitasker. It’s perfect spread on toast or an English muffing for a bright, fruity breakfast. Try it with warm buttermilk biscuits or flaky 7 Up biscuits for a comforting Southern-style treat.
It also pairs beautifully with yogurt—just swirl a spoonful into plain or vanilla yogurt for a quick and satisfying snack. For dessert, use it as a filling in cakes, classic thumbprint cookies, or drizzle it over vanilla ice cream for a simple, summery finish.
However you serve it, this peach jam adds a little homemade joy to just about anything.
Additions and variations
- Vanilla peach jam: Add ½ tsp vanilla extract after cooking for a mellow twist.
- Spiced peach jam: Stir in ¼ tsp cinnamon or ginger for a cozy flavor.
- No peeling shortcut: If you don’t mind a little texture, you can skip peeling for rustic-style jam. I would suggest using an immersion blender to break down the peach skins in this case.
Jam Making FAQ
You can, but thaw them completely and drain excess liquid before cooking. The jam may take a bit longer to thicken since frozen peaches hold more water.
Peaches contain natural pectin, and the lemon juice helps the jam set. Cooking it down concentrates the fruit and sugars for a naturally thick texture without added pectin.
You can reduce it slightly, but the jam may be looser and won’t keep as long since sugar acts as a preservative. Avoid cutting it by more than 25% for best results.
Peach jam is smooth and spreadable with finely chopped fruit, while peach preserves have larger fruit chunks in a thicker syrup.
This recipe wasn’t designed for canning, and I don’t have experience with safe canning methods. For shelf-stable jam, I recommend following a tested canning recipe.
More Peach Recipes
Peach Jam (No Pectin)
Equipment
- 2 8-ounce mason jars with lids (half pint)
- candy thermometer or instant read thermometer
Ingredients
- 1 ½ pounds peaches (about 5 medium peaches)
- 1 cup granulated sugar or more, to taste
- 1 Tablespoon lemon juice freshly-squeezed (juice from about ½ a lemon)
Instructions
- Peel, pit, and finely dice the peaches: To easily peel peaches blanch in boiling water for 60 seconds, then run under cold water for 1-2 minutes. Score the skin with a knife to start—then it should peel off easily.1 ½ pounds peaches
- In a large saucepan, combine peaches, sugar, and lemon juice. Slightly mash your peaches with a potato masher if you want a smoother jam.1 cup granulated sugar, 1 Tablespoon lemon juice
- Place the pan over medium heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil.
- Reduce heat to medium-low and continue simmering, stirring frequently to prevent sticking. Cook for about 15 minutes, or until the jam thickens and reaches 210-220℉ or passes the plate test (see note on the plate test below). It will continue to thicken up a bit as it cools.
- Remove from heat and carefully transfer to clean jars. Allow to cool completely before placing on the lids. Store in the fridge for up to 3 weeks or freeze for longer storage.
Notes
- Consistency: You can leave peach chunks or puree some for a smoother texture.
- If you don’t have an candy thermometer or instead read thermometer you can use the “plate test” to check if your jam is ready, place a small plate in the freezer while the jam cooks. When you’re ready to test, spoon a little jam onto the cold plate and return to the freezer for 1 minute. Run your finger through the jam—if it wrinkles slightly and holds the line, it’s done. If it is very liquidy, keep cooking and test again in a few minutes.
- Recipe yields about 1 1/2 cups of jam. I like to divide into 2 wide mouth half pint jars and place one in the fridge and freeze one for later.
- Nutrition calculation is based on 1 Tablespoon serving.
Nutrition
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