Once peach season rolls around, it's time to make some peach jam (without pectin) to pair with your morning breakfast. This is the perfect recipe to make with in-season peaches or even frozen peaches during the winter.
Quick Look: Peach Jam (Without Pectin)
- Servings: 12 servings, the perfect small batch
- Kitchen Timing: About 30 minutes for cooking
- Flavor Profile: Sweet, just like summer should taste
- Leftover Tips: Store jam in the fridge for 2+ weeks.
- Skill Level: Beginner
- What You'll Learn: The method for making peach jam from scratch, including a few tips I learned from culinary school.
- Why You'll Love This Recipe: It's easier than you might think to make a small batch of peach jam. Once you master this recipe, you can try this same method with nectarine jam or plum jam.
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After going to culinary school in Italy, I learned how to make jam without pectin.
I've really embraced this way of making jam, and it works with almost every fruit. From frozen cherry jam to raspberry jam with no pectin and even orange jam, it's a great method for making something delicious with seasonal fruits.
Stone fruit jams like peach, plum, or nectarine all require one additional step to remove the skin from the outside of the fruit. But don't worry, I'll walk you through this step and the entire process so you feel confident making homemade peach jam.
If you want to learn more about mastering baking a home, sign up for my free email series with 10 ways to instantly become a better baker.
Ingredients You Need
- Peaches: While fresh, in-season peaches will always be the best, this jam can also be made with frozen peaches.
- Granulated sugar: Jam needs a surprising amount of sugar to achieve proper sweetness and the right texture.
- Water: Water prevents the jam from burning as it starts cooking down.
- Lemon juice: Just a splash of citrus juice helps to brighten the jam. You can use lime or orange juice as a substitute.
Scroll down to the recipe card below for the exact measurements.
How To Make Peach Jam Without Pectin
Step 1: When making peach jam, you'll first want to remove the skin. To do this, cut an "X" in the bottom of the peach with a paring knife.
Step 2: Place the peaches in boiling water for 90 seconds. This method is called blanching, and it will help the skin easily peel off.
Step 3: Once done cooking, place the peaches in an ice bath until they're cool enough to touch. Then, peel off the outer skin.
Step 4: Add the peeled and chopped peaches, granulated sugar, water, and lemon juice to a saucepan and bring to a boil over medium-high heat.
Step 5: Reduce the heat to medium and cook, stirring often, until the fruit has cooked down and thickened.
Step 6: Use the cold plate test to check if the jam is ready. Chill a small plate in the refrigerator or freezer, then place a small spoonful of jam on the plate. If it stiffens, it's ready. If liquid runs from the jam, continue cooking and test again.
Jessica's Expert Tips
- Storage: This jam can be stored for 2+ weeks in an airtight container or jar in the fridge. If you need longer-term storage, place it in the freezer for up to 2 months.
- If you notice sugar sticking to the side of the saucepan, dip a pastry brush in cold water and brush it down. This helps to prevent sugar crystals from forming in your finished jam.
- As the jam cooks, sometimes a foam can form on top. It doesn't affect the taste, but you can optionally skim it off with a spoon.
- If you like a smooth jam, blend it with an immersion blender once it has finished cooking.
FAQs for Peach Jam
No, this recipe is not safe for canning purposes. Rather, store it in the fridge or, for longer-term storage, place it in the freezer.
This happened because you allowed the jam to cook for too long. An easy way to know your jam is at the correct consistency is by using the cold plate test. Remember, the jam will continue to thicken even more as it cools.
This just means the jam needs some additional time to cook. Allow the jam to keep cooking until it stiffens during the cold plate test. I've got a picture above to show you what this looks like.
There are so many delicious ways to eat peach jam. I love topping my high protein overnight oats with jam, using it as a jam macaron filling, smearing on homemade sourdough loaves, or as part of a summer charcuterie board.
More Jam Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Peach Jam (Without Pectin)
Equipment
- medium sized saucepan
- spoon
- chilled plate
Ingredients
- 3 medium ripe peaches
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Cut a small ‘X’ at the base of each peach with a paring knife. Boil peaches for 90 seconds, then place them in an ice bath until cool to the touch. Using a paring knife, peel off the outer peach skin. Roughly chop the peach flesh to a medium (½ inch or 1cm) dice.
- Heat chopped peaches, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl and refrigerate for 1 hour until fully cooled.
- Store in an airtight container in the refrigerator for up to 1 - 2 weeks.
Tyler M.
Really sweet and fresh! I've been eating it every morning with my sourdough toast.