Sweet, fruity, and bursting with fresh peach flavor—this easy peach jam is the perfect way to preserve the taste of summer. Made with just a handful of ingredients and no pectin, it’s a fuss-free recipe I turn to whenever I have a basket of ripe peaches on hand. Whether I like it spread over toast, spooned into yogurt, or layered into desserts, this jam always delivers fresh, vibrant flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs fresh ripe peaches (about 6–7 peaches)
2 cups granulated sugar
2 tbsp lemon juice
1 tsp vanilla extract (optional)
Directions
I start by peeling and pitting the peaches, then chopping them into small pieces.
In a large saucepan, I combine the peaches, sugar, and lemon juice over medium heat.
I stir occasionally until the sugar dissolves and then bring the mixture to a gentle boil.
I reduce the heat to medium-low and let it simmer for 25–30 minutes, stirring frequently as the jam thickens.
For a smoother texture, I mash the peaches with a potato masher, but I sometimes leave chunks for a more rustic finish.
To test if the jam is ready, I place a spoonful on a chilled plate—if it wrinkles when pushed, I know it’s done.
I remove it from the heat, stir in vanilla extract if I’m using it, and allow it to cool.
Once cooled, I transfer the jam to sterilized jars and refrigerate it for up to 3 weeks, or freeze for longer storage.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: About 3 cups
Calories: Approximately 90 kcal per tablespoon
Variations
I sometimes add a pinch of cinnamon or nutmeg to give the jam a warm, spiced flavor.
When I want a brighter finish, I increase the lemon juice slightly.
For a fun twist, I’ve added raspberries or strawberries to make a mixed-fruit jam.
A splash of bourbon stirred in at the end gives it a more grown-up flavor that pairs beautifully with cheeses.
Storage/Reheating
I store my peach jam in sterilized glass jars in the refrigerator, where it keeps well for up to 3 weeks. For longer storage, I freeze it in airtight containers, leaving space at the top for expansion. To thaw, I simply place the frozen jam in the refrigerator overnight. Since this is a refrigerator or freezer jam, I don’t reheat it—I serve it cold or at room temperature.
FAQs
How do I peel peaches easily?
I like to blanch the peaches in boiling water for 30–60 seconds, then transfer them to an ice bath. The skins slip right off after that.
Can I use frozen peaches for this jam?
Yes, I’ve used frozen peaches when fresh ones aren’t available. I just make sure to thaw and drain them first.
Why doesn’t this recipe use pectin?
Peaches naturally contain enough pectin to gel when combined with sugar and acid. I find it unnecessary to add commercial pectin for this recipe.
How do I know when the jam is thick enough?
I use the chilled plate method: I place a spoonful of jam on a cold plate and push it with my finger—if it wrinkles, it’s ready.
Can I can this jam for shelf-stable storage?
While this recipe is designed for refrigerator or freezer storage, I can process the jars in a boiling water bath if I follow proper canning guidelines for acidity and sterilization.
Conclusion
This easy peach jam is one of my favorite ways to capture summer’s flavor in a jar. With just a few simple steps and no pectin required, it’s approachable for beginners but satisfying enough for seasoned home cooks. Whether I spoon it onto morning toast or swirl it into yogurt, it brings a burst of sunshine to my day.
Recipe:
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Easy Peach Jam
- Total Time: 40 minutes
- Yield: About 3 cups
- Diet: Vegetarian
Description
This easy peach jam is sweet, fruity, and full of fresh summer flavor. Made without pectin, it requires only a few simple ingredients and minimal equipment. Perfect for spreading on toast, stirring into yogurt, or layering in desserts.
Ingredients
2 lbs fresh ripe peaches (about 6–7 peaches)
2 cups granulated sugar
2 tbsp lemon juice
1 tsp vanilla extract (optional)
Instructions
- Peel and pit the peaches, then chop them into small pieces.
- In a large saucepan, combine the peaches, sugar, and lemon juice over medium heat.
- Stir occasionally until the sugar dissolves and bring the mixture to a gentle boil.
- Reduce heat to medium-low and simmer for 25–30 minutes, stirring frequently as the jam thickens.
- For a smoother texture, mash the peaches with a potato masher or leave chunks for a rustic finish.
- Test for doneness by placing a spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
- Remove from heat, stir in vanilla extract if using, and allow to cool.
- Transfer the cooled jam to sterilized jars and refrigerate for up to 3 weeks or freeze for longer storage.
Notes
Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
Increase lemon juice slightly for a brighter taste.
Mix in raspberries or strawberries for a fruity twist.
Add a splash of bourbon for a grown-up version that pairs well with cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 22g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
