Homemade Peach Jam Pectinfree

This homemade peach jam is my go to recipe for summer mornings when I want to capture the flavor of ripe fruit in a jar. With only three ingredients and no need for store bought pectin it is both approachable and irresistibly fresh.

When I made this peach jam for a family picnic last July everyone scraped the jar clean by lunchtime. The taste always takes me straight back to that sunny day.

Ingredients

• Ripe peaches: Choose fruit that feels slightly soft and smells deeply fragrant this means natural sweetness and the best flavor
• Granulated sugar: Sweetens and helps the jam set try to use pure cane sugar for a clean taste
• Fresh lemon juice: Adds brightness and balances the sweetness look for juicy lemons with thin skins for the most juice

Step-by-Step Instructions

Prepare the Peaches:

Peel pit and chop the peaches into fine pieces aim for uniform size since this helps the jam cook evenly and gives the best texture. Peeling is easiest if you use the blanching method briefly dipping peaches in boiling water then slipping off the skins when cool.

Macerate the Fruit:

Combine chopped peaches sugar and lemon juice in a medium saucepan. Allow them to sit for ten minutes at room temperature so the fruit releases its juices and the sugar begins to dissolve.

Cook the Jam:

Heat the mixture over medium heat and bring to a full bubbling boil stirring often with a wooden spoon. Reduce the heat to maintain a steady simmer. Stir occasionally and scrape down the sides as needed to prevent burning. The fruit should bubble and reduce for thirty to forty minutes until the jam has visibly thickened.

Check for Doneness:

Spoon a little jam onto a chilled plate and let it sit for one minute then gently push it with your finger. If the surface wrinkles it is ready. If it stays runny keep simmering and test again every few minutes.

Cool and Store:

Take the pan off the heat and let the jam cool for five minutes. Transfer to clean sterilized jars and set aside to cool completely with the lids off. Once cool tightly seal and store in the refrigerator for up to two weeks.

Save

My favorite part of this jam is the rich peachy aroma that fills the kitchen halfway through cooking. It always makes me think of my grandmother’s kitchen where she would fill rows of jars with whatever fruit was ripe that week and it is why homemade jam is truly unbeatable.

Storage Tips

For the freshest flavor keep the peach jam in the refrigerator tightly sealed. It will last up to two weeks. If you want to enjoy it longer freeze the jam in smaller containers. Always use clean utensils to scoop jam out of the jar to help prevent spoilage.

Ingredient Substitutions

If fresh peaches are out of season frozen peaches work well just thaw completely and drain extra liquid before chopping. You can also swap in honey for some of the sugar if you prefer a deeper flavor though the texture may change slightly and it will no longer be vegan.

Serving Suggestions

This peach jam is delicious spooned over morning toast or stirred into yogurt. For a savory touch use it as a glaze for grilled tofu or drizzle it over creamy goat cheese on crostini. It is a favorite for brunch tables and homemade gift baskets at my house.

Cultural and Historical Context

Peach jam is a classic in American preserves dating back to early home canning traditions when families captured seasonal abundance for the colder months. Making small batch jam today carries on this delicious tradition letting you savor summer fruit all year round.

Recipe FAQs

→ Can I use frozen peaches for this jam?

Yes, frozen peaches work well. Thaw and drain before cooking for best results.

→ How do I know when the jam has reached the right consistency?

Place a small amount on a chilled plate; if it wrinkles when pushed, it’s ready.

→ Is it necessary to peel the peaches?

Peeled peaches yield a smooth texture, but you can leave the skins on for a more rustic result.

→ How long will the jam keep in the refrigerator?

Stored in sterilized jars, it will stay fresh for up to two weeks.

→ What happens if I reduce the sugar?

Using less sugar may change the texture and shelf life; the jam may be thinner and spoil faster.

→ Do I need to use sterilized jars for this spread?

Sterilized jars help ensure freshness, even for short-term refrigerator storage.