Simple Peach Jam Recipe Without Pectin

Growing up, I always thought making jam meant buying those boxes of pectin and following a strict set of rules. That’s how my mom did it. When I tried going off-script once, I ended up with a runny mess that was more like syrup than jam.

Turns out, I was overthinking it—you don’t actually need pectin to make great peach jam. Mother Nature already packed plenty of natural thickeners right into the fruit itself. All it takes is some peaches, sugar, and a little patience. And honestly? The simpler method makes some of the best jam I’ve ever had.

What Kind of Peaches Should I Use?

For making jam, you’ll want to use ripe, juicy peaches that are fragrant and give slightly when pressed. Yellow peaches are typically the best choice since they have that classic peachy flavor and enough natural pectin to help the jam set. While white peaches can work too, they tend to be milder in flavor and might give you a less traditional-tasting jam. Fresh peaches from your local farmer’s market or grocery store are ideal, but if peaches aren’t in season, you can use frozen peaches – just make sure they’re completely thawed first. When selecting your peaches, look for fruit that’s free from bruises and soft spots, and if they’re a bit firm, you can ripen them at room temperature for a few days before making your jam.

Options for Substitutions

Making this jam is pretty straightforward, but here are some helpful substitution tips if you need them:

• Peaches: Fresh peaches work best, but you can use frozen peaches in a pinch – just thaw and drain them first. Nectarines make an excellent substitute since they’re basically fuzz-free peaches. Just don’t use canned peaches as they’re already too soft and processed.
• Granulated sugar: While regular white sugar is standard, you can try coconut sugar or raw sugar for a different flavor profile. Keep in mind that alternative sugars might make your jam darker in color. Honey isn’t recommended as it can overpower the peach flavor and changes the cooking chemistry too much.
• Lemon juice: The lemon juice is crucial for safe preservation and helping the jam set, but you can use lime juice if that’s what you have. Just don’t skip the citrus altogether – it’s needed for food safety and the right texture.

Watch Out for These Mistakes While Cooking

The biggest challenge when making pectin-free peach jam is achieving the right consistency – many home cooks give up too early before the jam has reached its proper setting point, resulting in a runny preserve. To test if your jam is ready, place a small plate in the freezer, then drop a spoonful of hot jam on it – if it wrinkles when pushed with your finger after 30 seconds, it’s done. Another common mistake is not removing the peach skins completely, which can lead to an unpleasant texture in your final jam – make sure to blanch the peaches in boiling water for 30-60 seconds, then transfer them to an ice bath for easy peeling. Skipping the lemon juice is also a frequent error – it’s not just for flavor, but helps create the proper acidity needed for the jam to set and stay fresh longer, so don’t be tempted to leave it out.

What to Serve With Peach Jam?

This sweet and fruity peach jam is super versatile and works great as a spread for your morning breakfast favorites. Slather it on warm buttermilk biscuits, English muffins, or classic toast for a perfect start to your day. You can also spoon it over plain yogurt or oatmeal to add natural sweetness, or use it as a filling between layers of vanilla cake. For a quick appetizer idea, try spreading it over cream cheese on a bagel or cracker – the combination of tangy cream cheese and sweet peaches is really good!

Storage Instructions

Can: For long-term storage, process your peach jam in sterilized jars using the water bath canning method. Once properly sealed, these jars will keep at room temperature in a cool, dark place for up to 12 months. Just remember to check that each lid has properly sealed with that satisfying ‘pop’ sound!

Refrigerate: If you’re not planning to can your jam, no worries! Pour it into clean jars and keep them in the fridge. The jam will stay fresh for about 3-4 weeks. I like to use smaller jars so I can open just what I need without compromising the freshness of the rest.

Gift: This jam makes wonderful presents! Pour into pretty jars while still hot, let cool completely, then add a cute label with the date made. If gifting, let friends know to refrigerate the jam and enjoy it within 3-4 weeks if it’s not processed for canning.

Preparation Time	30-60 minutes
Cooking Time	25-35 minutes
Total Time	55-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 5-10 g
• Fat: 0-5 g
• Carbohydrates: 450-500 g

Ingredients

• 2 lb peaches (peeled and pitted)
• 2 tbsp lemon juice (freshly squeezed is best for brightness)
• 1.5 cups granulated sugar (Domino is my preferred brand for consistent results)

Step 1: Prepare Peaches and Utensils

Start by placing 2 plates in the freezer for the cold-plate test, which will be used later to check the jam’s consistency.

To peel the peaches, bring a large pot of water to a boil.

Add the peaches and boil for 1-2 minutes, then transfer them to a bowl of cold water.

The skin should peel off easily.

Deseed and roughly chop the peaches.

If desired, you can use a knife for peeling, or skip peeling entirely if you plan to blend the jam with skins.

Step 2: Macerate the Peaches (Optional)

Transfer the chopped peaches along with other jam ingredients to a thick-bottomed and wide-based pot.

Combine everything thoroughly, then let the mixture rest for 4 hours or overnight in the fridge.

This maceration step is optional, but it helps improve the setting of the jam.

Step 3: Initial Cooking

Cook the macerated peaches over a medium flame for 15-20 minutes until they become soft.

Once softened, use a potato masher to mash the peaches.

You can also blend them for a smoother consistency and add cinnamon or vanilla for extra flavor if desired.

Step 4: Thicken the Jam

Continue cooking the mashed peaches on a low heat for about ten minutes until the mixture thickens.

To test the consistency, place a large drop of jam on one of the cold plates from the freezer.

After 30 seconds, tilt the plate horizontally.

If the jam slides quickly, continue cooking for another 5 minutes.

If it sets without moving, the jam is ready.

Step 5: Jar and Store

Once the jam has reached your desired consistency, ladle it into clean, dry jars while it’s still hot.

Allow the jam to cool completely to room temperature, then secure the lids on the jars.

Store the jam in the fridge or freezer for long-term use.

Remember to refer to proper storage and sterilization notes to ensure the jam stays fresh and safe to consume.