Peach Jam Recipe

I remember the summer my Nonna brought home a box of sun-warmed peaches from a little stand off Route 202. The whole car smelled like sunshine and sweet syrup. She said she got them for a steal because they were "a little bruised," but to her, that just meant they were perfect for jam. And boy, was she right.

Every year since, come late July, I find myself in the same boat — too many peaches, not enough time, and a craving for that old-fashioned peach jam recipe that turns soft, wrinkly fruit into something golden and glowing. It's the kind of thing you slather on buttered toast in the morning or spoon into your yogurt and suddenly feel like you're on a porch swing in Georgia. If you're into nostalgic sweet treats, you might also love my Caramel Popcorn Recipe or Fried Apples — both simple, comforting, and full of flavor.

This peach jam recipe without pectin is my go-to when I’ve got a batch of overripe peaches and not a lot of time. It’s simple, like the kind of jam you’d make with your mom while barefoot in the kitchen. Just three ingredients: ripe peaches, sugar, and lemon juice. That’s it. Nothing fancy. No store-bought pectin — just the natural pectin from the lemon and the peaches doin’ all the gelling.

We made this version last week with some gorgeous, blushing peaches from the Saturday farmers' market. My kiddo helped peel (okay, mostly ate) while I stirred. It bubbled away on the stove and filled the house with that warm, jammy scent that honestly oughta be a candle.

I gotta say, this classic peach jam recipe really lets the fruit shine. The lemon juice gives it just enough zip to balance the sweetness. And depending on how ripe your peaches are, you might find you can get away with a touch less sugar.

Want a bit of flair? Stir in some vanilla at the end. Or, if you're feelin’ spicy, toss in a minced jalapeño for a sweet-heat combo. I’ve even added diced mango when I’ve had it lying around. That combo? Kinda dreamy.

If your jam doesn’t seem thick enough at first, don’t panic. It might take 24–48 hours in the fridge to fully set. And there’s always the freezer plate test — just pop a plate in the freezer before you start, then dab a little jam on it to check the texture.

And yes, this jam freezes beautifully. I like to stash a few jars away for winter, when peaches feel like a distant dream. And trust me — come February, you'll be thrilled you did.

FAQs

How to make peaches jam?

It’s as easy as simmering chopped peaches with sugar and lemon juice in a pot. Mash it up as it cooks, and let it boil down till it’s thick and glossy. No pectin, no fuss — just good fruit and patience.

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

Jam is a bit smoother, more spreadable. Preserves tend to have larger chunks of fruit. So if you like a little texture, preserves are your thing. But for toast or muffins, jam spreads like a dream.

Can you leave the skin on peaches for jam?

Technically, yes — but the texture can get a little tough. I usually blanch and peel mine. It’s worth the extra step for that smooth, silky finish.

Are peaches good for jam?

Absolutely. They’re sweet, juicy, and pair beautifully with lemon. Plus, when cooked down, they turn into this rich, golden spread that tastes like summer sunshine.

Print