Easy Peach Jam Recipe (No pectin)
This easy peach jam is made with just 3 ingredients and no pectin needed. It has a soft, spreadable texture and plenty of fresh peach flavor, making it perfect for toast, cookies, cakes, and more.
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Homemade summer preserves
This homemade peach jam is fresh, flavorful, and perfectly sweetened, with just three simple ingredients. It’s easy to make and requires no pectin. If you love homemade fruit preserves, you’ll also want to try this delicious apricot jam.
For the best flavor, use ripe, juicy peaches. Their natural sweetness and flavor make all the difference in this simple homemade jam. And if you have extra peaches, try this delicious Peach Almond Cake for another easy way to use them.
What goes in: ingredient notes
The recipe takes 3 ingredients:
- Peach: fresh, ripe peaches.
- Sugar: Use white granulated sugar, or substitute brown sugar if you prefer. It sweetens the jam and gives it its characteristic thick, spreadable texture.
- Orange: fresh orange juice and zest.
How to make Peach Marmalade
Cut the peaches in half, remove the pits, and chop them coarsely. You can also peel the peaches to taste.
Place the peaches, sugar, zest, and orange juice in a deep saucepan.
Heat over medium-high heat, stirring occasionally, until it comes to a rolling boil. Reduce the heat and cook for approximately 30 to 40 minutes.
Stir frequently until the jam is thickened and reaches the desired consistency. Keep in mind that the jam will thicken further as it cools, so remove it from the heat when it’s slightly thinner than your desired consistency.
How do you check the jam consistency? Chill a small plate in the freezer for a few minutes. Spoon a little jam onto the cold plate and make a line through it with your finger or spoon. If the jam stays separated and doesn’t immediately run back together, it’s ready.
Mix the jam for a homogeneous consistency if desired and transfer to a clean jar.
Storing
Store homemade peach jam in a clean, airtight jar in the refrigerator.
For longer-term preservation at room temperature, use a tested canning method appropriate for fruit jam rather than relying only on sterilized jars.
How to sterilize jars? Place the jars and lids in a deep saucepan and cover completely with cold water (at least 1 inch above them). They should simmer for at least 10 minutes. Remove with tongs and place on a tray. Dry well, air-dry, or pat dry with a clean paper towel, and set aside.
Good to know: baking tips
- Peaches: Choose ripe peaches; they are sweeter.
- Don’t rely only on cooking time. The final consistency is a better indicator than the number of minutes. Cooking time can vary depending on the fruit, its ripeness, the amount of liquid, and other factors.
- Remember that it thickens as it cools. Stop cooking when the jam is slightly looser than the final consistency you want.
How to regenerate a jam?
It happens to all of us that we have an old jar of jam in the fridge that has crystallized and lost its consistency. To recover it, pour a little water into a deep saucepan and add the jam and drops of lemon juice. Heat over low heat, stirring with a wooden spoon, until the jam regains consistency.
You might wonder: FAQ
Do I need to peel the peaches before making jam? No, it’s not necessary, because the skin softens when cooked and adds flavor and color. For a more rustic jam, you can leave the skin.
Can I make peach jam without pectin? Yes, the peaches, sugar, lemon juice, and cooking time create the jam’s consistency.
Can I add some spices to the jam? Yes, you can add spices to change the jam flavor, like fresh ginger, cinnamon, or cardamom.
What if my peach jam is too runny? If the jam is too runny after cooling, simply return it to the saucepan and simmer it for a few more minutes.
What if my peach jam is too thick? If the jam is too thick, add a small amount of water and return it to a saucepan. Heat gently, stirring until the jam reaches the desired consistency.
For more fruit preserves and toppings
Homemade Peach Jam (No pectin)
Ingredients
- 2,2 lb peaches, pitted and chopped coarsely
- 3 and ½ cups granulated sugar
- 1 orange zest
- 1 orange juice
Instructions
- Cut the peaches in half, remove the pits, and chop them coarsely. You can also peel the peaches to taste.
- Place the peaches, sugar, zest, and orange juice in a deep saucepan.
- Heat over medium-high heat, stirring occasionally, until it comes to a rolling boil. Reduce the heat and cook for approximately 30 to 40 minutes.
- Stir frequently until the jam is thickened and reaches the desired consistency. Keep in mind that the jam will thicken further as it cools, so remove it from the heat when it’s slightly thinner than your desired consistency.
- Mix the jam for a homogeneous consistency if desired and transfer to a clean jar.
Notes
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