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Home » Recipes » All Recipes

Peach Jam Without Pectin

Published: Sep 6, 2022 by Voula with 6 Comments

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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!

peach jam on a spoon on a jar on a wooden table with fresh peaches in the background

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.

Peach jam in a jar on a wooden table with fresh peaches in the background.

WHAT YOU NEED TO MAKE THIS RECIPE

Ingredients for peach jam without pectin

Labeled ingredients for peach jam.
Only 3 ingredients!

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

A collage of four photos of making peach jam step 1-4.
A collage of four photos of making peach jam step 5-8.

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.

Peach jam in a jar on a wooden table with fresh peaches in the background.

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

How long does this peach jam last?

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.

Can I make jam using frozen fruit?

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.

How do you thicken homemade peach jam?

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.

Can you make peach jam without pectin?

Definitely! If followed correctly, this peach jam recipe is foolproof!

What's the difference between peach jam and peach preserves?

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

  • strawberry jam
    Easy Strawberry Jam (Without Pectin + Tips)
  • mandarin marmalade in a jar
    Mandarin Marmalade (Without Pectin + Tips)
  • A stack of pancakes with melted biscoff spread and bananas.
    Biscoff Pancakes
  • A white bowl filled with Greek yogurt and topped with homemade granola clusters, banana slices, cinnamon and honey.
    Greek Yogurt With Granola

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 on a spoon on a jar on a wooden table with fresh peaches in the background.

Peach Jam Without Pectin

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!
5 from 2 votes
Print Pin Rate SaveSaved! Share by Email
Course: Breakfast, Snack, spread
Cuisine: American, European
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 1.5 pints (750g), approximately, which fills about 3 9-ounce (250g) jars
Author: Voula
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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).    
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.
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.
MORE JAM & BREAKFAST RECIPES:
Biscoff Pancakes
Strawberry Jam Without Pectin
Mandarin Marmalade Without Pectin
Greek Yogurt with Granola
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
Did you make this recipe?Leave a comment below & tag me on Instagram @pastry.wishes !
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Reader Interactions

Comments

  1. Raquel

    September 10, 2022 at 7:08 am

    5 stars
    So easy and very delicious… I am in a wheelchair so I especially 💜 your recipes. Thanks Bunches

    Reply
    • Voula

      September 12, 2022 at 6:29 am

      Awww, Raquel!!!! That means the world to me! Thanks so much!!!

      Reply
  2. Sadie

    September 11, 2022 at 7:00 pm

    5 stars
    Peachy Keen.........Perfect!.......Delicious!

    Reply
    • Voula

      June 09, 2024 at 6:30 am

      Thanks so much, Sadie! 💕

      Reply
  3. Josephine Kruszka

    September 16, 2023 at 5:13 pm

    Can you freeze the jam in the jars

    Reply
    • Voula

      September 17, 2023 at 1:12 pm

      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!

      Reply
5 from 2 votes

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Hi! I'm Voula!

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I’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. Learn more about me ...

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