Peach Jam Recipe
This peach jam recipe without pectin is an old-fashioned favorite made with just three ingredients — ripe peaches, sugar, and lemon. Simple, nostalgic, and totally delicious, it's a great way to bottle up summer sunshine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 to 4 cups 1x
- Category: Jams and Jellies
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
3 1/2 pounds peaches (peeled, pitted, chopped)
2 1/2 cups granulated sugar (adjust based on fruit sweetness)
Juice from 1 lemon (about 3 tablespoons)
Instructions
- Add chopped peaches and lemon juice to a medium saucepan over medium-high heat.
- Use a spatula or potato masher to gently crush the peaches to your preferred texture.
- Once the mixture begins to boil, reduce heat to medium and stir in the sugar.
- Bring the mixture back to a full boil, stirring regularly to prevent sticking.
- Boil for 15–25 minutes, or until the mixture thickens and clings to a spoon.
- Test the jam for readiness using a thermometer (220°F) or the freezer plate method.
- Remove from heat and let cool slightly before spooning into clean jars.
- Let jars cool fully, then store in the fridge or freeze for long-term storage.
Notes
- Start with a little less sugar if your peaches are extra sweet. You can always add more.
- A little vanilla or diced mango takes this up a notch. For a twist, try a chopped jalapeño!
- To freeze: leave room at the top of the jar and make sure the jam has cooled completely.
- Want to can it? Follow standard water bath canning steps — it works beautifully.
- Keep in the fridge for up to 3 weeks, or freeze for up to a year.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 53kcal
- Carbohydrates: 14g
- Fiber: 1g
Find it online: https://rsyep.com/peach-jam-recipe/