Sweet, Simple, and Bursting with Summer Flavor
Hola, friends! When peach season hits, my kitchen fills with the scent of sunshine and sweetness. Growing up in Florida, peaches were always a treat that meant summer was here to stay. My mama and I used to visit a small roadside stand just outside Orlando where the air smelled like sugar and fresh fruit. We’d come home with baskets of peaches and spend the afternoon making homemade peach jam. Those moments taught me that sometimes the simplest recipes create the best memories. This Easy Homemade Peach Jam Recipe (No Pectin) captures that same nostalgic magic — juicy, golden peaches simmered slowly into a thick, glossy jam that spreads like sunshine on your morning toast.
Quick Recipe Overview
| Prep Time: | 10 minutes |
|---|---|
| Cook Time: | 25 minutes |
| Total Time: | 35 minutes |
| Yield: | 3 to 4 cups |
| Category: | Jams and Jellies |
| Method: | Stovetop |
| Cuisine: | American |
| Best Season to Make: | Summer |
Why You’ll Love This Recipe
- No pectin needed: Natural lemon juice helps the jam thicken perfectly.
- Simple ingredients: Just peaches, sugar, and lemon juice — that’s it!
- Naturally sweet flavor: The taste of fresh summer peaches shines through every bite.
- Perfect for gifting: Pour it into cute jars, tie with ribbon, and gift a little sunshine.
- Versatile and delicious: Spread it on biscuits, swirl it into yogurt, or spoon over ice cream.
Easy Homemade Peach Jam Recipe (No Pectin)
- Total Time: 35 minutes
- Yield: 3 to 4 cups 1x
Description
This Easy Homemade Peach Jam Recipe (No Pectin) is sweet, simple, and full of summer flavor. Made with ripe peaches, sugar, and fresh lemon juice, this jam is perfect for spreading on biscuits, toast, or as a gift from your kitchen.
Ingredients
- 3 1/2 pounds peaches (about 12 to 14 medium), peeled, pitted, and cut into chunks
- 2 1/2 cups sugar
- Juice from one lemon
Instructions
1. Peel, pit, and chop the peaches into chunks.
2. Add peaches and lemon juice to a large saucepan. Bring to a boil over medium-high heat while mashing the peaches to your preferred texture.
3. Lower heat slightly and add sugar, stirring well until fully dissolved.
4. Bring the mixture back to a rolling boil. Stir frequently for 15 to 25 minutes, until thickened and glossy.
5. Test the jam by placing a small spoonful on a chilled plate. If it wrinkles when pushed, it is ready.
6. Remove from heat, cool for 15 minutes, and transfer to sterilized jars. Seal and refrigerate or process for long-term storage.
Notes
Use ripe, firm peaches for best texture and flavor.
Start with 2 cups of sugar if your peaches are very sweet, then adjust to taste.
For a smoother jam, use an immersion blender halfway through cooking.
Store in airtight jars in the refrigerator for up to 3 weeks or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Jams and Jellies
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 53
- Sugar: 13
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Ingredients
- 3 ½ pounds peaches (about 12 to 14 medium), peeled, pitted, and cut into chunks
- 2 ½ cups sugar
- Juice from one lemon
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Peaches | Choose ripe but firm peaches for the best flavor and texture. Overripe ones can make the jam too runny. |
| Sugar | Start with 2 cups if your peaches are very sweet, then adjust to taste. |
| Lemon Juice | Use fresh lemon juice rather than bottled for the best pectin boost and clean flavor. |
Step-by-Step Instructions
- Prep the peaches: Peel, pit, and chop the peaches into chunks. To make peeling easier, dip them in boiling water for 30 seconds, then into ice water — the skins will slide right off.
- Start the jam: Add chopped peaches and lemon juice to a large saucepan. Bring to a boil over medium-high heat, stirring and mashing the peaches with a spatula or potato masher until they reach your preferred consistency.
- Add sugar: Lower the heat slightly, then pour in the sugar. Stir well to combine, making sure no sugar clumps remain.
- Boil and reduce: Bring the mixture back to a full rolling boil, stirring frequently to prevent sticking. Let it bubble and thicken for 15 to 25 minutes. The jam is ready when it coats the back of a spoon and drips slowly when tilted.
- Test for doneness: Place a small plate in the freezer for a few minutes, then drop a spoonful of jam on it. If it wrinkles slightly when you push it with your finger, it’s set! If not, simmer a few more minutes and test again.
- Cool and store: Remove from heat and let the jam cool for 15 minutes. Pour into sterilized jars, leaving a bit of space at the top. Seal tightly and refrigerate for up to 3 weeks, or follow canning instructions for longer storage.
Helpful Tips
- Stir often to prevent burning and to keep the jam glossy and smooth.
- If the jam is too thick after cooling, add a tablespoon of hot water and stir until smooth.
- For a chunkier jam, mash less — for a smoother texture, use an immersion blender halfway through cooking.
- Always taste before finishing and adjust sweetness if needed.
Expert Tips for the Best Results
- Cook slowly: The longer you simmer, the deeper the flavor becomes.
- Avoid undercooking: If your jam doesn’t set, it likely needs a few more minutes at a full boil.
- Don’t skip the lemon: It’s key for texture, taste, and natural preservation.
- Use a heavy-bottomed pot: This prevents scorching and gives you an even cook.
Recipe Variations
- Vanilla Peach Jam: Stir in half a teaspoon of pure vanilla extract before removing from heat.
- Cinnamon Peach Jam: Add ¼ teaspoon of cinnamon for cozy, fall vibes.
- Ginger Peach Jam: Mix in a teaspoon of grated fresh ginger for a zesty kick.
- Low-Sugar Version: Use 2 cups sugar and cook slightly longer for a softer but less sweet jam.
Make Ahead & Storage Tips
Once cooled, store the jam in airtight glass jars in the fridge for up to 3 weeks. For longer storage, use sterilized jars and process in a water bath for 10 minutes. Freeze in small portions if desired — thaw in the fridge overnight before serving.
Serving Suggestions
This homemade peach jam is perfect on buttered toast, fresh biscuits, pancakes, or waffles. It also makes a great topping for cheesecake, yogurt parfaits, or ice cream. I love adding a spoonful to my morning oatmeal for a burst of sunshine flavor.
Pairing Ideas
Pair this sweet jam with savory favorites like soft cheeses, warm croissants, or roasted pork chops. It also pairs beautifully with a chilled glass of sparkling white wine on a summer afternoon.
Storage and Reheating Tips
Store refrigerated jam in airtight jars for up to 3 weeks. If freezing, leave space at the top for expansion. Reheat gently in a small saucepan over low heat or microwave in short bursts to soften.
If you love cozy homemade recipes that feel like a warm hug, you’ll want to try my Creamy Garlic Parmesan Chicken and Potatoes. It’s rich, buttery, and full of creamy flavor, making it the perfect savory companion to this sweet and simple Peach Jam. Together, they create the kind of comfort food pairing your family will ask for again and again.
Frequently Asked Questions (FAQs)
Do I need pectin for this jam?
No, lemon juice naturally thickens the jam while adding brightness and flavor.
Can I use frozen peaches?
Yes, thaw them completely and drain excess liquid before cooking.
Why didn’t my jam set?
It may need more cooking time or an extra squeeze of lemon juice for pectin balance.
Can I reduce the sugar?
Yes, but do not reduce it by more than one-third or the jam may not thicken properly.
Can I double the recipe?
Yes, but cook it in a large pot and extend the boiling time slightly.
Do I need to can it?
Not necessarily — refrigerate or freeze instead if you plan to eat it within a few weeks.
Can I blend it smooth?
Yes, use an immersion blender for a silky consistency.
Nutrition Info
| Serving Size: | 1 tablespoon |
|---|---|
| Calories: | 53 kcal |
| Carbohydrates: | 14 g |
| Fiber: | 1 g |
| Sugar: | 13 g |
| Protein: | 0 g |
| Fat: | 0 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
Making this Easy Homemade Peach Jam (No Pectin) is like capturing summer in a jar. It’s sweet, bright, and simple enough for even beginner cooks. Every spoonful tastes like sunshine and nostalgia, reminding me of those Florida afternoons spent stirring peaches with my mama. Whether you spread it on toast or gift it to friends, this peach jam brings joy to any table.
