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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.
4.56 from 72 votes
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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



  • 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 9x13 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.



*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.


Serving: 1g | Calories: 35kcal | Carbohydrates: 9g | Sugar: 9g
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