Homemade Peach Jam Recipe: Sweet, Simple, and No Pectin Needed

There’s something undeniably special about making your own jam — especially when it’s packed with the sunny sweetness of ripe summer peaches.

Whether you’re preserving a farmer’s market haul or making the most of backyard fruit, this peach jam recipe is the perfect way to bottle up summer and enjoy it all year long.

This jam is naturally sweet, beautifully golden, and bursting with fresh peach flavor. Even better? It’s made without pectin, so you only need a handful of ingredients and a little patience.

Whether you spread it on warm toast, spoon it over yogurt, or gift it in jars, this homemade peach jam will win hearts with every bite.

Why You’ll Love This Peach Jam Recipe

• No pectin required — just fruit, sugar, and lemon
• Pure peach flavor with a beautiful golden color
• Easy to make at home, even for beginners
• Perfect for canning, gifting, or freezing
• Versatile uses from breakfast to baking

Ingredients

You only need three simple ingredients to make this luscious jam:

• 4 cups fresh peaches, peeled and chopped (about 6–8 medium peaches)
• 2 cups granulated sugar
• 2 tablespoons fresh lemon juice

Optional: ½ teaspoon vanilla extract or cinnamon for extra depth of flavor

How to Peel Peaches Easily

If your peaches are very ripe, the skin may peel right off. If not, here’s a simple trick:

1. Score the bottoms of the peaches with a shallow “X.”
2. Blanch them in boiling water for 30–45 seconds.
3. Transfer to an ice bath.
4. Peel off the skins — they should slide right off!

Then remove the pits and chop the peaches into small chunks.

Step-by-Step Instructions

1. Combine Ingredients

In a large saucepan or Dutch oven, combine chopped peaches, sugar, and lemon juice. Let the mixture sit for 10–15 minutes. This allows the sugar to draw out the juices and helps break down the fruit.

2. Cook the Jam

Place the pot over medium-high heat. Stir occasionally until the sugar is dissolved and the mixture begins to simmer.

Reduce the heat to medium and continue cooking, stirring frequently to prevent sticking or burning.

Cook the jam for 25–35 minutes, or until it thickens. As it cooks, the peaches will soften and break down — you can use a potato masher or immersion blender if you prefer a smoother texture.

Jam Tip: Skim off any foam that rises to the top for a clearer finish.

3. Check for Doneness

To test if the jam is ready:

• Place a small spoonful on a chilled plate and let it sit for 1 minute.
• Push the edge with your finger — if it wrinkles and holds its shape, it’s done.
• If not, continue cooking in 5-minute increments.

Once the desired consistency is reached, remove the jam from the heat.

4. Add Optional Flavors

Stir in vanilla extract or a pinch of cinnamon if using. This step is optional but adds a beautiful aromatic note to the jam.

5. Cool and Store

Let the jam cool for 10–15 minutes before transferring to clean jars. Wipe the rims and seal with lids.

Refrigerate for up to 3 weeks, freeze for up to 6 months, or water-bath can for longer shelf life (see below for tips).

Canning Instructions (Optional)

If you’d like to preserve your jam for shelf storage:

1. Sterilize jars and lids in boiling water.
2. Pour hot jam into hot jars, leaving ¼-inch headspace.
3. Wipe rims and apply lids and rings.
4. Process in a boiling water bath for 10 minutes.
5. Remove and cool. Lids should “pop” as they seal.

Properly canned jam can be stored in a cool, dark place for up to 1 year.

Variations and Flavor Twists

You can easily personalize this peach jam recipe to suit your taste:

• Spiced Peach Jam: Add ½ teaspoon cinnamon and a pinch of nutmeg or ginger.
• Peach Bourbon Jam: Stir in 1 tablespoon bourbon after removing from heat.
• Peach Vanilla Jam: Add ½ teaspoon vanilla extract for warmth and depth.
• Peach Jalapeño Jam: Add 1 finely chopped jalapeño for a sweet-and-spicy twist.

How to Use Peach Jam

Once you’ve made this delicious jam, the possibilities are endless! Here are a few favorite ways to enjoy it:

• Spread on toast, English muffins, or biscuits
• Swirled into yogurt or oatmeal
• Drizzled over pancakes or waffles
• Used as a glaze for chicken or pork
• Spooned into thumbprint cookies or between cake layers
• Paired with cheese boards or charcuterie

Storage Tips

• Refrigerator: Store cooled jam in the fridge for up to 3 weeks.
• Freezer: Use freezer-safe containers, leaving space for expansion. Freeze up to 6 months.
• Pantry (if canned): Store sealed jars in a cool, dark place up to 12 months.

Once opened, always refrigerate and use within 2–3 weeks.

Troubleshooting Your Jam

• Too runny? It likely needs more cooking time. Simmer longer and test again.
• Too thick? It may have overcooked. Try stirring in a little hot water or fruit juice to loosen it slightly.
• Too sweet? Use a touch more lemon juice next time or balance with a pinch of salt.

Final Thoughts

This easy peach jam recipe is a beautiful way to capture the essence of summer in a jar. With no pectin required and minimal ingredients, it’s a beginner-friendly preserve that tastes anything but basic.

Whether you’re making a small batch for your family or a big batch to gift, this golden, fragrant jam is sure to become a seasonal favorite. So grab some ripe peaches, stir up a pot, and savor the simple joy of homemade preserves.