Easy Homemade Peach Jam Recipe (No Pectin)
This easy homemade peach jam is made with fresh peaches, sugar, and lemon juice—no added pectin required. It cooks on the stovetop into a sweet, fruity spread that is perfect for toast, biscuits, desserts, and more.
Equipment
- medium saucepan
- Wooden spoon or heat-resistant spatula
- Potato masher
- Measuring cups
- Sterilized glass jars with lids
Ingredients
Peach Jam
- 3 ½ lb fresh peaches About 10 to 14 medium peaches; peeled, pitted, and cut into chunks.
- 2 ½ cups granulated sugar Start with less sugar if preferred, then add more to taste while cooking.
- 1 lemon Juiced; lemon juice naturally contains pectin and helps the jam set.
Instructions
- Add the chopped peaches and lemon juice to a medium saucepan. Bring the mixture to a boil over medium-high heat, using a spatula or potato masher to crush the peaches to your preferred consistency.
- Reduce the heat to medium. Add the sugar to the peach mixture and stir until it is fully dissolved.
- Bring the peaches back to a full rolling boil, stirring frequently to prevent the fruit and sugar from sticking to the bottom of the saucepan.
- Continue boiling and stirring until the peaches have broken down and the mixture has thickened, about 15 to 20 minutes. The jam will continue to thicken as it cools.
- To test the consistency, place a small spoonful of jam on a chilled plate. Let it cool briefly, then run a finger through it. The jam is ready when the line remains visible and the mixture does not immediately flow back together.
- Remove the saucepan from the heat and carefully spoon or ladle the hot jam into clean, sterilized jars. Leave a little space at the top of each jar and secure the lids.
- Allow the jam to cool completely before refrigerating. Serve chilled or at room temperature.
Notes
The exact sweetness of the jam will depend on the ripeness of the peaches. Begin with slightly less sugar when using very sweet fruit, then add more as needed.
For a smoother jam, mash the peaches thoroughly while they cook. For a chunkier texture, leave some peach pieces intact.
This recipe makes approximately 3 to 4 cups of jam. Store refrigerated jam in tightly sealed jars and use clean utensils when serving.
