Homemade Peach Jam without Pectin (with Video)

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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.

jar of homemade peach jam without pectin, with small wooden spoon

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 homemade 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.

peach freezer jam spread on toast on green plate

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.

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.

Follow These Steps to 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 jam no pectin 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.

Expert Tips and Recipe FAQ's

Why do I need to use a tall stock pot to make this jam?

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.

Does it matter what container I use for canning or freezing my jam?

You can use 8-ounce jelly jarssmaller 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!

peach jam recipe without pectin in jar with wooden spoon in it

Love All Things Peach?

If you love peach jam, check out these delicious peach recipes:

Get the Printable Recipe

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, YouTube, and Instagram. And subscribe to my email list too!

peach jam recipe without pectin
jar of homemade peach jam without pectin, with small wooden spoon

Homemade Peach Jam without Pectin

How to make delicious homemade peach jam without pectin. Perfect for canning or the freezer, enjoy this simple, 2 ingredient recipe on toast or biscuits.
4.59 from 78 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 9×13 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.

Notes

*You'll likely need at least 10 to 12 peaches, depending on their size, to get this much peach purée.
*I let mine sit for around 6 hours or more.
Why do I need to use a tall stock pot to make this jam?
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.

Nutrition

Serving: 1g | Calories: 35kcal | Carbohydrates: 9g | Sugar: 9g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!

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

  1. 5 stars
    Just got peaches from The Peach Truck so wanted to try a small batch(one person here and little freezer space. ) I washed the peaches well, left skins on(more pectin and nutrients) and blended them. Followed directions as printed, They were starting to set up during the 10 minute cooling time!!!. They are now in the cooling pan but I did use the foam on half a bagel….sooo good. I saw another recipe that had added vanilla extract and so put a little in the foam, again delicious. I will probably do that to entire batch next time. Thanks for the recipe!! I was thinking of canning but without some acid was concerned, so another reason I just did half a batch. Has anyone canned this and had it last okay???

    Reply
    • 5 stars
      This is my favorite jam recipe. I have canned it for two years and will again this year. I let the jam sit overnight in a covered metal cake pan (the kind with its own sliding lid). I have had a jar shatter in the water bath because of the temperature difference. My solution to this is to have the water room temperature when I put the jars in, and bring the water to a boil with all the filled jars already submerged in the water. That kept everything intact last year. We just opened our last jar from 2022 and it’s delicious and still the same bright color. I don’t have room in my freezer for too much jam. I also take off most of the skin, or at least all the darker skin, because you can get a brighter color by doing so. The preserves are always many shades darker. For preserves, I use Joy of Cooking. I am not a master canner! I’m just telling you how I’ve had success because I love this jam and I don’t add anything to it.

      Reply
  2. 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!

    Reply
  3. 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.

    Reply
  4. 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
  5. 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
  6. 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
  7. 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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