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.

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.

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, angel cake, and especially homemade ice cream!

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

peach jam in jar with wooden spoon in it

LOVE ALL THINGS PEACH?

Check out these delicious peach recipes:

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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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.
4.55 from 71 votes
Print Pin Rate
Course: Canning and Preserving
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 6 hours
Total Time: 6 hours 50 minutes
Servings: 96
Calories: 35kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • 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"x13" 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.
  • 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.

Video

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

Serving: 1g | Calories: 35kcal | Carbohydrates: 9g | Sugar: 9g
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80 thoughts on “Homemade Peach Jam without Pectin (with Video)”

  1. 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!

    Reply
  2. 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?

    Thanks!

    Tanya

    Reply
    • 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!

      Reply
    • 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.

      Reply
  3. 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!!

    Reply
  4. 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?

    Reply

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