Homemade Peach Jam without Pectin (with Video)

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How to make delicious homemade peach jam with no pectin. Perfect for canning or the freezer, enjoy this simple, 2 ingredient recipe on toast or biscuits.

jar of homemade peach jam with small wooden spoon

When peach season rolls around, it's time to make all the delicious things, including my favorite peach crisp recipe and peach freezer jam.

I love making our own jams and jellies because it saves quite a bit of money, plus I know exactly what's in my own homemade peach jam.

When we make a batch of peach preserves or peach jam, we can usually get a good amount too. We normally end up with anywhere from 6 to 8 jars.

That gives us plenty to enjoy on biscuits and toast, while also giving us extra to give to neighbors and family.

This recipe is adapted from my grandma’s recipe for strawberry preserves. Obviously, I used peaches instead of strawberries, but otherwise, it's pretty much the same recipe.

Love all things peach? Check out this peach ice cream recipe and peach crisp too!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my jam making tips, important info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card with video.

IS THERE A DIFFERENCE BETWEEN PEACH PRESERVES VS. JAM?

There's really not a whole lot of difference between the two besides the form you give the fruit. How Stuff Works explains the difference really well.

When you're making peach preserves, you want more chunky fruit. When making jam, you want more crushed fruit.

You can also crush most of the peaches and leave a small portion of them chunked. My grandma did this with her strawberry preserves.

peach freezer jam spread on toast on green plate

PREP FIRST…

Whether you're canning or freezing the jam, your first step is to prep your jars, as well as the lids and bands. Make sure everything is clean and dry.

If you're canning, you'll need sterilized jars and lids, as well.

You'll also need to prep your peaches. Wash, remove the skin, and/or pit the peaches.

Note: Peeling the peaches is optional. You'll likely need at least 10 to 12 peaches for this recipe.

SPEAKING OF PEACHES…

When you're picking out fresh peaches, go with the ripest peaches you can find. You want that amazing peach flavor that only the ripest fresh peaches can give.

HOW TO MAKE PEACH JAM WITHOUT PECTIN

Does peach jam need pectin? No, because you can take advantage of the natural pectin peaches already have.

Making peach jam only requires two ingredients, but it does require a little bit of stove time. If you know me, you know I'm not a fan of stove time, but for homemade jam, I make an exception.

The steps follow a certain cycle as you cook the jam…

  1. First, wash and mash or purée the peaches, using a blender, crushing them up to the texture you prefer.
  2. In a large stock pot, combine a cup of peaches and a cup of sugar.
  3. Bring to a boil, stirring constantly for 4 minutes, or until the sugar dissolves. At this point, repeat the above (steps 2 and 3) three more times.
  4. Once you've cooked your jam, you can remove from heat and let it set a few minutes before skimming the foam off the top.
how to make peach jam without pectin by crushing the peaches in a blender, and cooking both sugar and peaches in a stock pot, and skimming any foam off the top

HOW TO THICKEN PEACH JAM

At this point, you may be thinking, “It's not thickening at all!”

Keep in mind, your jam will still be runny at this point. In fact, it will likely seem more like syrup than jam.

Don't despair, though, because from here on, the process is a bit like magic.

Place the jam mixture in a cake pan, cover, and let it stand until it cools, 3+ hours. Grandma's recipe suggests 12 hours, but I let mine sit for probably around 6-ish hours, and it was ready.

peach preserves in cake pan

As it cools, it will begin to set and jell.

Before you know it, you'll have the thick consistency of jam. It feels like magic, but it’s actually a combination of the natural pectin in the peaches and the cooling process.

CANNING PEACH JAM OR FREEZING PEACH JAM?

Can you freeze peach jam? Yes. What if you'd rather can this recipe? That's ok too.

At this point, you can decide if you want to can it or freeze it.

Simply Rebekah has a really good explanation of the difference between cooked jam and freezer jam.

Ball also has a Canning 101 guide you may find helpful, should you decide to can your jam.

HOW TO FREEZE PEACH JAM

Using a jar funnel, pour the jam into each prepared jar… You can use a ladle, but I like to use my cupcake scoop to dip and pour. It makes the process so easy and less messy.

putting peach freezer jam into jelly jars using a cupcake scoop

Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Wipe the top rim of each jar with a wet towel or rag, place the lid on, and tighten the band.

Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.

WHAT TO DO WITH PEACH JAM

Homemade jam tastes so good on biscuits, toast, and especially homemade ice cream!

It's also a really delicious topping for pancakes. Yum!

peach jam in jar with wooden spoon in it

SHOP KITCHEN TOOLS FOR THIS RECIPE:

Paring Knife and Cutting Board

Blender – to purée the berries.

Stock Pot – A stock pot works better than a normal sauce pan, because the jam will foam up while boiling, and you’ll need a taller pot to contain it.

Spatula – Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them. They work great for scraping the sides of the pan while stirring.

Cake Pan – to allow the jam to sit and cool.

8-ounce Jelly Jars – You can use smaller jars or even pint jars. I’ve found these jelly jars are just the right size for us with the amount of jam we eat in a 3-week period. If you already have jars, you may need new lids or a pack of lids and bands.

Jar Funnel – This helps to pour the jam into the jars without making a huge mess.

Ladle or Cupcake Scoop – to pour the jam into the jars.

Sharpie or Jar Labels – so you can label your jars and know what it is and when you made this batch of freezer jam.

GET THE PRINTABLE RECIPE

If you love this peach jam recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

peach jam recipe without pectin

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Yield: 96

Homemade Peach Jam without Pectin

Homemade Peach Jam without Pectin

How to make delicious homemade peach jam with no pectin. Perfect for canning or the freezer, enjoy this simple, 2 ingredient recipe on toast or biscuits.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 6 hours
Total Time 6 hours 50 minutes

Ingredients

Instructions

  1. Wash, peel**, and mash or purée the peaches.
  2. Combine 1 cup peaches and 1 cup sugar in a large stock pot.
  3. Bring the mixture to a boil, stirring constantly with a heat-resistant spatula. Boil for 4 minutes, or until the sugar dissolves.
  4. Repeat the above (steps 2 and 3) three more times, adding the last 1 1/3 cups peaches and the last cup of sugar the last time.
  5. Remove from heat and let the jam sit for about 10 minutes.
  6. Skim any foam off the top of the jam in the pot.
  7. Note: Your jam will seem more like syrup at this point. Please don’t be discouraged, because it works a little bit like magic from here on.

  8. Pour the jam into a 9"x13" cake pan, cover, and let stand for 3+ hours.*** As it cools, it will begin to set and jell.
  9. Decide whether you want to can or freeze the jam. The following instructions are for freezing.
  10. Using a jar funnel, pour the jam into each prepared jar… You can use a ladle, but I like to use my cupcake scoop to dip and pour. 
  11. Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. 

  12. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.

  13. Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.

Notes

*You'll likely need at least 10 to 12 peaches, depending on their size, to get this much peach purée.

**Peeling the peaches is optional.

***I let mine sit for around 6 hours or more.

Nutrition Information:

Yield:

96

Serving Size:

1

Amount Per Serving: Calories: 35 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 9g Fiber: 0g Sugar: 9g Protein: 0g

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