Easy Peach Jam Recipe without pectin, a fantastic homemade jam made with only 3 ingredients: fresh peaches, lemon juice and sugar. It's a quick small-batch jam recipe that comes together in under an hour and yields 2 small jars of divinely aromatic and delicious jam.
A good homemade jam, apart from the fact that it's way more delicious and better quality than a shop-bought one, is actually super easy to make, despite the fact that it might seem like a chore.
And it doesn't even take long, a small batch can be ready in under one hour, and you get 2 small jars full of goodness. You can either enjoy the jam on toast, pancakes or waffles, or in baking for cakes and cookies.
Peaches are at their best in Summer time, and they have such a wonderfully delicate aroma that really comes through in the jam. Sure, a ready-made jam is convenient, but not only it's full of preservatives and other obscure ingredients, but most of them just taste of sugar and nothing else.
I also ignore the popular belief that the ration fruit to sugar is 1:1, to me that's just wrong, that's too much sugar, and you loose the very taste of the fruit. I always half the amount of sugar, and it still tastes amazing, and lasts as long.
If you are looking for more homemade jam recipes, how not check out my preserve section here: preserves, there are lots of fantastic recipes!
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Ingredients used to make peach jam
- fresh peaches - go for the peaches that are sweet and ripe, and you won't need to use that much sugar. I peeled, cored and chop the peaches into chunks for the jam
- lemon juice - ads acidity and helps activate the pectin
- sugar - just regular granulated sugar, there is no need for the jam sugar with pectin added
How to make peach jam
- in a sauce pan, add the peeled, cored and chopped peaches, sugar and lemon juice and mix well
- set the pan on a medium heat, and let it simmer gently, the fruit will start releasing liquid quickly ( see photo 3)
- continue to simmer it, the jam will start to bubble up, just stir it from time to time to get an idea of how the consistency of the jam is
- the fruit will slowly change colour as it breaks down into a mushy texture
- use a potato masher to mash it down if you still have chunkier bits of fruit
- remove the jam from the heat when there is still some liquid left and the jam still falls off the spoon easily
- add it to a sterilised jars and set aside to cool down completely
Expert tips
Do not simmer the jam until there is no liquid left and the jam has a firm texture, as the jam cool down completely it will set further, and you will end up with a rock solid texture otherwise - have a look at the video to see how the ideal consistency of the jam is.
The best way to sterilise jars is to wash / rinse them and place them in a hot oven for 10 minutes, then carefully remove them from the oven and add the jam while it is still hot.
Fit the lids on very well, then turn the jars upside down to cool completely - that will ensure that the jams stays in perfect condition for a long time - some of my jams are still fine 2 years later!
Recipe FAQs
No, I get excellent results by using regular granulated sugar, as long as the jam is made right, there is no need for a special sugar.
If you are planning to use the jam soon, there is no need to sterilise the jars, simple leave the jam to cool down completely then refrigerate the jars until ready to use. However, if you plan on preserving the jams for longer, then sterilising the jars is crucial.
If the jam is too solid, it means it has been cooked for too long. Simply add the jam to a pan, add some water to thin it out, then simmer it until you get the desired consistency.
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Peach Jam Recipe
Ingredients
- 8 peaches ( peeled, cored and chopped they weighted 550 g or 1.2 lb)
- 200 g granulated sugar ( 1 cup)
- 1 tablespoon lemon juice
Instructions
- Peel, core and chop the peaches into chunks.
- Add them to a sauce pan together with the sugar and lemon juice, and mix well.
- Set the pan over a medium heat and let the fruit simmer gently, they will start to release liquid really quickly.
- Continue to simmer the jam until the fruit is broken down into a mush and most of the liquid is absored.
- Use a potato masher to mash some of the fruit that is still holding the shape.
- Remove the pan from the heat, and add the jam to sterilised jars, tightening the lids really well.
- Turn the jars upside down and leave them to cool down completely.
Video
Notes
- Do not simmer the jam until there is no liquid left and the jam has a firm texture, as the jam cool down completely it will set further, and you will end up with a rock solid texture otherwise - have a look at the video to see how the ideal consistency of the jam is.
- The best way to sterilise jars is to wash / rinse them and place them in a hot oven for 10 minutes, then carefully remove them from the oven and add the jam while it is still hot.
- Fit the lids on very well, then turn the jars upside down to cool completely - that will ensure that the jams stays in perfect condition for a long time - some of my jams are still fine 2 years later!
Nutrition
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Jamie says
Yummy! Perfect on bonnag.