Making peach jam without pectin is so easy and you don't need a thermometer! A great way to keep the taste of summer all year long!
I love making jam with fresh fruit when they're in season! This peach jam recipe without pectin is so delicious!
Love desserts with fresh fruit? Check out my Streusel Top Apple Muffins, my Easy Apple Crisp, or my Greek Pumpkin Hand Pies!
This peach jam recipe is incredibly simple! Making homemade jam is definitely worth the effort because I think it's a lot more flavorful than anything you'd buy at the store!
Jump to:
- Why this recipe works
- What does this peach jam without pectin taste like?
- HOW TO THICKEN PEACH JAM WITHOUT PECTIN
- WHAT YOU NEED TO MAKE THIS RECIPE
- Equipment you'll need
- HOW TO MAKE PEACH JAM WITHOUT PECTIN
- How to test when the jam is set
- Recipe Notes
- VARIATIONS
- TIPS FOR SUCCESS
- FREQUENTLY ASKED QUESTIONS
- MORE JAM AND BREAKFAST RECIPES
- Recipe
Why this recipe works
- It's really easy. No canning process, no water bath, no fuss! I'll show you just how simple it is through my step-by-step instructions and picture tutorials!
- There's no pectin. This easy peach jam is amazing and you don't need to add any pectin at all! It will thicken and set perfectly without it!
- It has a few ingredients. You only need 3 ingredients to make this homemade peach jam!
- You don't have to peel the skins. Although many recipes will go through a time-consuming process of removing the skins from the peaches by putting them in boiling water, I find that this is totally unnecessary. The skins add flavor and some pectin, too.
- It doesn't have a lot of sugar. Jam is usually made with a 1:1 ratio of sugar and fruit, however, for this recipe, I use 1 part fruit and half the amount of sugar!
- It's customizable. This recipe makes a small batch of jam, but you can easily double it to make more! You can even make it chunky or smooth!
What does this peach jam without pectin taste like?
This jam is very aromatic and not too sweet, thanks to the fresh peaches! It really tastes like summer in a jar! Remarkable peach flavor in every spoonful!
With or without the skins?
Personally, I never remove the skins from peaches as I think it's unnecessary. To me, the skins add flavor and some texture.
HOW TO THICKEN PEACH JAM WITHOUT PECTIN
Using freshly squeezed lemon juice will definitely help the jam to thicken. The skins on the peaches will also help thicken the jam.
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for peach jam without pectin
Peaches: I use fresh, ripe peaches, but not overripe. I find that fruit that is at its peak make the best jam! You can use any peach variety you want.
Sugar: I use granulated sugar. Because peaches are sweet, the ratio of sugar I use for peach jam is 2:1, so, for example, for 1 pound (450g) fruit, I add ½ pound (225g) sugar.
Lemon: I use freshly squeezed lemon juice.
Equipment you'll need
- A large, wide pot with tall sides.
- A wooden spoon.
- 1-2 clean, sterilized jars.
- An immersion blender, food processor or potato masher.
- A digital scale.
HOW TO MAKE PEACH JAM WITHOUT PECTIN
Step-by-step instructions
STEP 1
First put 1-2 small plates in the refrigerator (the second one is just in case you need to test the jam a second time). Then wash the fruit well.
Cut the peaches in half. I always cut the little indentation around the peaches and then twist them apart and remove the pits. Then cut the fruit into chunks.
TOP TIP
If you like really smooth jam, you can put the fruit in a food processor instead of cutting them into chunks.
STEP 2
Weigh the fruit to determine how much sugar to add.
STEP 3
Put the peaches and the sugar into your pot. I do this in 2 layers. First, I add half the peaches, then half of the sugar and then I repeat with one more layer.
STEP 4
Pour the lemon juice over the sugar. At this point, you can macerate the fruit by letting it sit for in the pot for about 20 minutes so that the sugar melts.
STEP 5
Turn to heat on to low and start cooking the fruit, stirring to ensure the sugar melts.
STEP 6
Gradually increase the heat to medium. After a few minutes, it will start to simmer and create a foam on top. Remove the foam using a spoon.
STEP 7
Keep stirring to prevent the fruit from burning. After about 15 minutes or so, it will start to thicken and become a bit darker in color. Use an immersion blender or potato masher to mash the fruit to get the consistency you like.
How to test when the jam is set
STEP 8
Take the pot off the heat to start testing the jam to see if it has set. Remove a plate from the refrigerator and place a teaspoon of jam on it.
Put the plate back in the fridge for 1-2 minutes. Then take it back out of the fridge and push the jam with the back of a spoon. If the jam crinkles, then it's ready (see photo 8).
Then ladle the jam into clean, sterilized jars.
Recipe Notes
Sterilizing Jars
I always sterilize my jars when I make jam. I follow the methods here by the National Center for Home Food Preservation, recommended by the United States Department of Agriculture.
Storage Tips
This jam can be stored in the refrigerator for up to about 1 - 1 ½ months, as long as the jars are properly cleaned and sterilized.
Serving Tips
There are so many ways to enjoy this delicious peach jam apart from toast! Here are a few ideas:
- Add it to some yogurt for breakfast.
- Warm a little peach jam to thin it out a bit and then drizzle over some vanilla ice cream!
- Make a yummy peach jam smoothie!
- This peach jam would make an excellent topping for cheesecake or pancakes!
VARIATIONS
I've made this jam in a variety of ways! You might want to give some of them a try, too!
- Add a cinnamon stick to the stick to the saucepan while making the jam when the jam has set, discard the cinnamon. It gives a slight spicy kick to the jam!
- Add a little bourbon for a boozy jam! Just add about 3 tablespoons of bourbon as soon as the jam sets. Stir it in and then ladle into your jars!
TIPS FOR SUCCESS
- Make sure your peaches are ripe and undamaged.
- For best results, measure all the ingredients accurately with a digital scale.
- Always take the pot off the heat while you're testing to see if the jam has set. If you leave it on the heat, you risk overcooking it and the jam could get too thick!
FREQUENTLY ASKED QUESTIONS
You can store the jam in the refrigerator for up to about 1 - 1 ½ months, as long as the jars are properly cleaned and sterilized.
I've never made jam with frozen peaches because I love baking with fresh, ripe fruit that are in season. However, I don't see why frozen fruit can't be used, although I'm guessing it might make the jam a bit runnier because there's more water content than in fresh fruit.
Since I don't use pectin, the best way to thicken homemade peach jam is by using freshly squeezed lemon juice and by keeping the skins.
Definitely! If followed correctly, this peach jam recipe is foolproof!
Both are very similar because they have sugar and fruit cooked together. I think the main difference is the size of the fruit. For jam, fruit is mashed or cut really small, whereas for preserves, there are large pieces of fruit. Sometimes there may be whole pieces of fruit in preserves.
MORE JAM AND BREAKFAST RECIPES
Enjoy!
~ Voula
Let me know how this Easy Peach Jam Without Pectin turns out for you in the comments below! I'd love to hear from you!
Recipe
Peach Jam Without Pectin
Equipment
- A large, wide pot with tall sides.
- A wooden spoon.
- 1-2 clean, sterilized jars.
- An immersion blender, food processor or potato masher.
- A digital scale.
Ingredients
- 5 large peaches (about 2 pounds / 1 kilo)
- juice from 1 lemon
- 2 ⅓ cup (470g) granulated sugar
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- Put 1-2 small plates in the refrigerator (the second one is just in case you need to test the jam a second time).
- Wash the fruit well. Cut the peaches in half and remove the pits. Then cut the fruit into chunks.
- Weigh the fruit and use ½ the amount of sugar.
- Put the peaches and the sugar into your pot in 2 layers. First, add half the peaches, then half of the sugar and then repeat with one more layer.
- Pour the lemon juice over the sugar.
- Turn to heat on to low and start cooking the fruit, stirring to ensure the sugar melts.
- Gradually increase the heat to medium. After a few minutes, it will start to simmer and create a foam on top. Remove the foam using a spoon.
- Keep stirring to prevent the fruit from burning. After about 15 minutes or so, it will start to thicken.
- Use an immersion blender or potato masher to mash the fruit to get the consistency you like.
- Take the pot off the heat to start testing the jam to see if it has set. Remove a plate from the refrigerator and place a teaspoon of jam on it.
- Put the plate back in the fridge for 1-2 minutes. Take the plate back out of the fridge and push the jam with the back of a spoon. If the jam crinkles, then it's ready. (See photos in the post for reference)
- Then ladle the jam into clean, sterilized jars.
- Enjoy!
Notes
- Make sure your peaches are ripe and undamaged.
- For best results, measure all the ingredients accurately with a digital scale.
- Always take the pot off the heat while you're testing to see if the jam has set. If you leave it on the heat, you risk overcooking it and the jam could get too thick!
- You can make this jam with more fruit, just use a sugar ratio of 2:1. If, for example, you have 1 pound of fruit (450g), you'll need half the amount of sugar, which is ½ pound (225g).
Raquel
So easy and very delicious… I am in a wheelchair so I especially 💜 your recipes. Thanks Bunches
Voula
Awww, Raquel!!!! That means the world to me! Thanks so much!!!
Sadie
Peachy Keen.........Perfect!.......Delicious!
Voula
Thanks so much, Sadie! 💕
Josephine Kruszka
Can you freeze the jam in the jars
Voula
Hi, Josephine! As long as your jars and containers are freezer-safe, you can freeze the jam. Personally, I would prefer to use freezer bags. Hope this helps!
Cora
Canning beginner here, could I can these in a water bath for longer preservation?
Voula
Hi, Cora! I've actually never done canning before, so I can't say for sure from experience. That said, I would imagine this recipe would work with a proper water bath canning method for longer preservation. Just be sure to follow safe canning guidelines to keep everything food-safe. You could check out this link for more information. If you give it a try, I'd love to hear how it turns out! 😊 ❤️