How to make delicious homemade peach jam without pectin. Perfect for canning or freezing, enjoy this simple, 2 ingredient recipe on toast or biscuits.
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 for peach jam no pectin 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.
Looking for more easy canning recipes? You'll love this Instant Pot apple butter.
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 how to 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.
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.
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.
Follow These Steps to Cook the Jam…
- First, wash and mash or purée the peaches, using a blender, crushing them up to the texture you prefer.
- In a large stock pot, combine a cup of peaches and a cup of sugar.
- 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.
- 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 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.
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.
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.
Expert Tips and Recipe FAQ's
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.
You absolutely can leave the skin on when making jam. In fact, that'll add more natural pectin to your jam, and it'll add more nutrients and fiber. If you do leave the skin, I do recommend blending your peaches, so the skin gets blended in with the peach, making a smoother mixture when all is said and done.
You can use 8-ounce jelly jars, 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.
What to Do with Peach Jam
Homemade jam tastes so good on gluten-free drop biscuits, toast, angel cake, and especially homemade ice cream! It's also good spread on gluten-free fluffy pancakes.
It's also a really delicious topping for pancakes. Yum!
Love All Things Peach?
If you love peach jam, check out these delicious peach recipes:
Get the Printable Recipe
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Homemade Peach Jam without Pectin
- 4 1/3 cups peach purée*
- 4 cups pure cane sugar
- Wash, peel, and mash or purée the peaches.
- Combine 1 cup peaches and 1 cup sugar in a large stock pot.
- Bring the mixture to a boil, stirring constantly with a heat-resistant spatula. Boil for 4 minutes, or until the sugar dissolves.
- 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.
- Remove from heat and let the jam sit for about 10 minutes.
- Skim any foam off the top of the jam in the pot.
- 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.
- Pour the jam into a 9×13 cake pan, cover, and let stand for 3+ hours.* As it cools, it will begin to set and jell.
- Decide whether you want to can or freeze the jam. The following instructions are for freezing.
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.
- 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 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.
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. Can I leave the skin on the peaches?
You absolutely can leave the skin on when making jam. In fact, that'll add more natural pectin to your jam, and it'll add more nutrients and fiber. If you do leave the skin, I do recommend blending your peaches, so the skin gets blended in with the peach, making a smoother mixture when all is said and done. Ball has a Canning 101 guide you may find helpful, should you decide to can your jam.
85 thoughts on “Homemade Peach Jam without Pectin (with Video)”
I am adding thin slices of jalapeño to some jars and cinnamon sticks to others. Also leaving some as recipe indicates, for the purists.
I know they will all be delicious!
That sounds great, Margaret. Thank You for trying the recipe!
I should have researched more before following this recipe. I wanted to use the water bath method to preserve. Everything I read says the jam must be hot. If it is cooled and then reheated, it will ruin the gell. So, after 3 hours, I’m back at the stove, hoping that once I get it to 220 degrees the sugar will take over. But, for a freezing process, I guess it will be fine. It had not started to gel by 3 hours.
I actually didn’t know that, Carolyn! Thanks for the info.
My new favourite peach jam! Love the recipe and am now on my 4th batch of making it.
That’s awesome, Becky! I’m glad you’ve enjoyed it.
Hello! I can’t wait to try this recipe… I was wondering, when canning, do I go through the normal method of pouring the hot jam into the hot jars, ceiling and then letting it cool? Or do I let it cool, like in your recipe, and then put in my canning jars just to go back to boiling? I know this is probably a stupid question but I w would be grateful for anyone’s insight!
Looking to make a syrup. Is it possible to use your recipe and alter it a bit to make it like a syrup consistency? If so, do you have any recommendations of how to alter it?
Tanya, I have not tried this myself, but I think that it would work well if you were to combine the ingredients, bring it to a boil, and let it simmer for 20 minutes, or until it reaches that syrup consistency. Let me know how it turns out if you try it!
How long can you store these unopened to remain good?
Hey Lisa, freezer jam usually stores for around 6 months. Once you start to see discoloration, it’s probably no good. That being said, I still have some perfectly edible strawberry jam that I made several years ago in my freezer.
This is the first time I made peach jam. I ordered a box of peaches from Georgia, let them sit on my counter top for 2-3 days and they were perfect. I pealed each peach instead of using the blanching method. I loved this recipe 1st because it was her grandmothers recipe and that had me sold! This recipe is easy and very helpful. My peach jam came out amazing! Thank you for sharing this fabulous recipe!!
I’m so glad you liked it, Linda! Thanks for the feedback.
I’m new to jam making and canning, but this week I worked on different batches every day (yeah, I’m sort of nuts) and after a week I feel like I finally got the hang of it! But from everything I’m reading everywhere there is still so much to learn!
So basically, when making something new, generally just use equal amounts of sugar to fruit. If naturally low in pectins, I add lemon or orange juice, sometimes frozen concentrate. When adding spices, what do you suggest? Spiced Peach sounds wonderful! Cinnamon and maybe something else?
I used a bit of cinnamon and a splash of vanilla, it came out AMAZING!!
Megan, my mouth is watering!
I love ginger with peach, it’s punchy & unexpected! (You can pair it with cinnamon & vanilla too.) I always add a bit of fresh lemon zest to any jam I make, to help cut the sweetness of all the sugar as well.
What a wonderful idea, to add the ginger, AND a little lemon zest. Sounds like my kind of jam! Thanks
I fully agree, Kris!