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.


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.


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


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.


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.


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


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.


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.


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.


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


Check out these delicious peach recipes:


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.


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



  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.


*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:



Serving Size:


Amount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 0g

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67 thoughts on “Homemade Peach Jam without Pectin (with Video)”

  1. I first tried this recipe last year and it was a complete success! I have shared jars with a lot of different people and they all loved it. I am back again this year to refresh my memory and get another batch made. Thank you for sharing this recipe. I don’t can and this is a perfect alternative.

    • You are likely fine. The foam affects the appearance of your jam more than anything. Since you forgot to skim it out, your jam will likely be somewhat cloudy, or it may have display cloudy streaks (that’s the foam). That being said, it can be a problem if you are preserving the jam via. canning it. The foam can trap air inside the jam, which typically only shortens the storage life of the finished product. It’s fine to eat though, assuming you otherwise prepared it properly. Thanks for giving the recipe a try!

  2. Hi there! I just wanted to stop a minute and leave you a thank you note! Thank you so much for sharing your Grandmother’s recipe. It’s perfect in every way! I have been canning for 40 years. I even sold my own jams and jellies at my roadside stand and at a popular local gourmet shop. I have 4 peach trees and two of them are ready to harvest in September. My peaches are big and sweet. I made your recipe yesterday afternoon exactly as written and I left all the skins on…no peeling. The skins disintegrated in the process and gave the jam a beautiful rich peach color. If I had done this with the usual “dump it in all together method” it would have had to cook too long. I used about 8 or 9 big peaches, skin on, poured it into my cake pan, covered it and let it sit until this morning. It yielded 5 1/2 half pint jars. I am making more this afternoon and adding some spices for spiced peach jam. I am freezing all my jam and plan on making several batches! It’s a beautiful and brilliant recipe!!!

    • Thank you so much, Grace! This made my day. I’m so glad you are enjoying the recipe. I love the idea of adding spices to make spiced jam; I may need to try that with my next batch. My oldest would love it. Thank you again!

  3. Hello! I’m just about to try this recipe! I have to say I hate washing up so I’m wondering why you pour the jam into a pan from the pot? Can you not just leave it in the pot for the six hours that it cooked in?

  4. Hi Mel,
    Your recipe looks delicious and I want to try it. Can you help me out with this problem? I made freezer peach jam last night, no cook, recipe called for 2 packages of liquid pecin, (Certo brand) and it turned out too thick and grainy! I’ve never had this happen before. I followed the instructions to a T! W
    as very careful. My raspberry jam turned out beautifully using this same method. Do you think I can do something to save it? Made 8 cups.
    Thanks for any help! I will try your recipe later today.

    • Karen, thank you so much! I hope you enjoy the recipe. Hmmmm, I’ve never had this happen either. I wonder if maybe it needs stirred or mixed more; I know sugar can make it grainy, if it’s not dissolved.

  5. NEVER in my 44 years of canning have I heard of making it one cup at a time. That is ridiculous and a waste of time. I can tell by your answers to people that you are not that familiar with canning. Cook the whole batch at once, sterilize your jars before pouring in the jam, seal and go. It’s that simple. Gee….

    • Thanks for your input, Cate. Yeah, I am new to canning, and there’s nothing wrong with that; I never claimed to be an expert. This is my grandma’s recipe, and I’m literally following her instructions, learning how to can. Actually, the jam turned out wonderfully delicious, so I’m pretty proud of that fact.

    • I don’t think she meant cook one cup at a time, I understood it as add a cup of sugar to every cup of peaches, stir till the sugar desolves, then add another cup of each, and so forth to make sure it all desolves well so it won’t scorch b4 blending and desolving. I personally thank you Mel I made up 9 half pints of this recipe this afternoon and it came out great! I did water bathe mine for 10 mintues so they’d last longer on the shelf. Excited about trying the freezing process too.

  6. Ughhh, let it sit for 8 hours, never thickened. Guess it’s ice cream topping. Not sure what went wrong. Also, over the top sweet.


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