Peach Jam Without Pectin
This peach jam without pectin calls for just 3 ingredients and it's super easy and quick to make!
This easy recipe for peach jam without pectin has been a family favorite for years, and for all the good reasons!
First of all, you get to pick the best quality peaches, secondly, there's no need to add artificial preservatives, so you know exactly what goes in!
Homemade peach jam is absolutely delicious served with toasted bread and a little homemade butter, for breakfast, brunch, or for a simple afternoon snack.
But it also makes an excellent filling for tarts, cakes, pastries, croissants, butter cookies, Italian jam cookies, and so many other desserts!
Follow my step-by-step recipe and my jam-making tips, and I promise you'll make the best peach jam recipe ever!
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Homemade Peach Jam Ingredients
For this homemade peach jam recipe, you'll need just 3 ingredients and no pectin!
- Peach: use fresh, firm, not too-ripe peaches. Not-too-ripe peaches have a higher natural pectin level and will provide a thicker jam.
- Sugar: regular coarse-grain granulated sugar is the best choice for making jam, preserving sugar and unprocessed cane sugar would work well too. Skip the "jam sugar" (also called "gelling sugar") because it has pectin added in.
- Lemon: when making jam with low-pectin fruit, such as peaches, you always need to add an acid or pectin. Fresh lemon juice is high in natural pectin and will work as a thickener to help set the jam.
How To Make Peach Jam Without Pectin
Making this peach jam recipe without pectin is easier than you think.
Follow this step-by-step recipe and you'll have jars of delicious homemade peach jam to enjoy all year round!
Scroll down until the end of the post for the full printable recipe.
STEP 1. Prepare the peaches.
Wash and pat them dry. Remove their pits, then weigh them, chop them roughly, and place them in a bowl.
STEP 2. Marinate peaches with sugar and lemon.
Add lemon juice and peel to the bowl. Stir in the sugar, cover with cling film, and refrigerate for 2 hours or up to 12 hours.
STEP 3. Cook the mixture.
Transfer the peach mixture to a deep, heavy-bottomed stockpot, and cook over low heat for about 45 minutes.
STEP 4. Check if the peach jam is ready.
Once the jam has reached a foamy rolling boil, check if it's ready with a kitchen thermometer or using the "wrinkle test" (check the jam-making tips below).
Remove the pan from the heat, and discard the lemon peels.
Allow the jam to cool, then you can leave it chunky, or blend it for a few seconds until it reaches your desired consistency.
Tips For Making Peach Jam
- You'll need 500g (17oz) of pitted peaches - about 1 kg (2.2 pounds) of unpitted peaches.
- Marinate the peaches for 2 hours up to overnight. A longer marinating time will increase the release of pectin from the lemon.
- Use a wide pan, big enough so that the fruit comes no more than halfway up the side, this way the jam will reach the setting point more quickly.
- Use a wooden spoon to stir your jam as it cooks, avoid metal utensils.
- The easiest way to test your jam is by using a kitchen thermometer, the setting point for jam is 220°F / 105°C.
- You should start checking the temperature when the jam has reached a rolling, foamy boil.
- If you don't have a kitchen thermometer, try the “wrinkle test.” About 10 minutes before cooking the jam, place a heat-proof plate in the freezer. When it's time to test your jam, spoon a little onto the cold plate. If the surface of the jam wrinkles when you nudge it with your finger, the jam is ready.
How to Store Peach Jam
Once ready, unless you sterilize the jars, homemade peach jam without pectin will keep well in the refrigerator for about 2 weeks.
To store in the fridge for a longer period, you need to sterilize the jars before using them.
Here's how to sterilize the jars to store homemade jam:
- Wash the jars and their lids in hot soapy water, and transfer them to a clean baking tray.
- Put them in a preheated oven to 150°C/300°F for 10-15 minutes, then pour immediately the cherry jam and seal the jars.
- Allow them to cool then store them in the refrigerator, they should keep well for several weeks.
- To preserve the jam for months, and avoid any bacteria and mold, which would spoil your homemade jam, I'd suggest you go through the canning process, read how to can jam safely.
You can make peach jam with peeled or unpeeled peaches. Leaving the peel on will give your jam more flavor and color, so I highly recommend it.
Yes, you can! Use reusable zip-lock freezer bags or freeze in freezer-safe glass containers.
Press out any extra air before zipping them up. Leave at least ½ inch free space at the top of the glass container to allow for expansion in the freezer. Homemade jam can last for up to 6 months in the freezer.
How to Serve Peach Jam
Homemade peach jam is simply delicious served on toasted bread, scones, pancakes, or English muffins. But there are so many ways you can make the most of it.
Here are a few favorite ways to use up a jar of peach jam:
- Use it as a filling for Italian crostata or pie.
- Add a spoonful or two to a cheesecake filling.
- Add a spoonful to the mixture of these delicious peach muffins.
- Mix it into your oatmeal for breakfast.
- Use it as a glaze for grilled chicken.
- Pour it over fluffy Japanese pancakes.
- Top with a spoonful of peach jam a baked camembert.
- Serve it alongside cheese, peach jam pairs well with Pecorino from Sardinia or Gorgonzola.
- Mix it thoroughly into the batter of this olive oil bundt cake, hangover cake, or blood orange cake.
- Use it as a filling for jam cookies, Italian chocolate cookies or Italian butter cookies.
Did You Try This Recipe?
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Recipe
Peach Jam Without Pectin
Ingredients
- 1 kg peaches, or 500g (17oz) pitted
- 450 g sugar
- 1 lemon, preferably organic
Instructions
- Wash the peaches and pat them dry. Remove the peach stones, then weigh them, chop them roughly and place them in a large bowl.
- Add the juice of one lemon and two thick lemon peel slices to the bowl. Stir in the sugar, cover with cling film and refrigerate for 2 hours or up until 12 hours.
- Transfer the peach mixture into a deep, heavy-bottomed dutch oven or stockpot, and cook over low heat for about 45 minutes, stirring frequently.
- Once the jam has reached a foamy rolling boil, start checking if it's ready with a kitchen thermometer or using the "wrinkle test". The jam is ready when it reaches 220°F / 105°C or when you spoon a little jam on a chilled plate and it starts to wrinkle after one minute. If it still liquidy, continue to boil the jam for 5 minutes then retest until it's done.
- Use a spoon to skim any scum that has risen to the surface and discard it. Remove the pan from the heat, and discard the lemon peels.
- Allow the jam to cool, then you can leave it chunky, or blend it for a few seconds until it reaches your desired consistency.
Video
Notes
- You'll need 500g (17oz) of pitted peaches - about 1 kg (2.2 pounds) of unpitted peaches.
- Marinate the peaches for 2 hours up to overnight. A longer marinating time will increase the release of pectin from the lemon.
- A wide pan – big enough so that the fruit comes no more than halfway up the side – is better, as the jam will reach the setting point more quickly.
- Use a wooden spoon to stir your jam as it cooks, avoid metal utensils.
- The easiest way to test your jam is by using a kitchen thermometer, the setting point for jam is 220°F / 105°C.
- You should start checking the temperature when the homemade jam has reached a rolling, foamy boil.
- If you don't have a kitchen thermometer, try the “wrinkle test.” About 10 minutes before cooking the jam, place a heat-proof plate in the freezer. When it's time to test your jam, spoon a little onto the cold plate. If the surface of the jam wrinkles when you nudge it with your finger, the jam is ready.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Do you have to peel the peaches?
Hi Brenda, you can peel the skin off if you like, I personally leave it on!
This peach jam recipe is amazing! So simple with just three ingredients, and it tastes fantastic. Loved the tips, especially the wrinkle test. Great with scones!
Love this recipe, it was easy to make and now a family favorite!