This peach jam is a delicious, sweet spread that can be enjoyed on toast or biscuits. It has a chunky, spreadable consistency and a sweet, peach flavor. The lemon juice and zest add a touch of tartness that balance out the sweetness of the sugar. The vanilla and cinnamon add depth of flavor and make this jam irresistible. If you want to learn how to make peach jam without pectin, read on and I'll show you.
This post contains affiliate links, which means that I may make a commission on purchases and/or clicks (at no extra cost to you). Please read our full disclosure here.
Making peach jam without pectin is a bit of an art. You have to find the perfect balance of sugar, acid, and fruit. And you have to be patient. It takes time for the fruit to break down and for the mixture to thicken. But the end result is worth it. The jam is thick and spreadable, with a deep peach flavor. And it's so much better than store-bought jam, which is often too sweet or too runny. If you're looking for a delicious way to enjoy summer peaches, give this recipe a try. You won't be disappointed.
Why You’ll Love This Recipe
This peach jam recipe is the perfect way to enjoy the taste of summer year-round. Peaches are cooked down with sugar and lemon juice to create a thick, sweet spread that is perfect for toast, biscuits, or even just eating by the spoonful. Best of all, this recipe doesn't require any pectin, so it's easy to make at home. Here are four more reasons why you'll love this peach jam recipe:
- The jam has a rich, intense flavor that tastes like pure summer - it's perfect for spreading on toast or using in recipes.
- It's a great way to use up fresh peaches when they are in season.
- The jam is quick and easy to make and you can control the sweetness of the jam by adjusting the amount of sugar you add.
- This recipe makes a small batch of jam, so you don't have to worry about having too much on hand.
What You’ll Need To Make Peach Jam Without Pectin
- Peaches: You'll need about 2 pounds of fresh peaches for this recipe. I like to use fresh peaches and remove the skin by quickly blanching them in boiling water. This method is quick and easy and it ensures that the jam has a smooth texture.
- Sugar: Sugar is necessary for this recipe because it helps to thicken the jam and it also acts as a preservative. You can use white sugar, brown sugar, or a combination of the two. I use white sugar for this recipe, but a combination of white and brown sugar is a great option because it gives the jam a deeper flavor.
- Lemon juice: Lemon juice helps to balance out the sweetness of the jam and it also helps to preserve the color of the peaches.
- Vanilla extract: Vanilla extract is optional, but it adds a nice depth of flavor to the jam.
- Cinnamon: Cinnamon is also optional, but it's a great way to add a little warmth to the jam.
- Lemon zest: Lemon zest is optional, but it's a great way to add a little extra flavor to the jam.
Making peach jam without pectin is a bit more complicated than using the store-bought stuff, but it's worth it because you can customize the flavor to your own liking. Here are the step-by-step instructions for how to do it:
Step 1: Start by blanching the peaches. Fill a large pot with water and bring it to a boil. Add the peaches to the pot and let them cook for 1-2 minutes, or until the skin starts to peel away. Use a slotted spoon to transfer the peaches to a bowl of ice water. Once they are cool enough to handle, use your fingers to slip the skin off of the peaches.
Step 2: Cut the peaches into small pieces and remove the pits, then place them in a small saucepan.
Step 3: Add the sugar, lemon juice, and cinnamon, to the saucepan and stir everything together.
Step 4: Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
Step 5: Once the mixture comes to a boil, reduce the heat to low and let it simmer for 30-45 minutes, or until the peaches are very soft and the mixture is thick.
Step 6: Once the peaches have softened, mash them with a fork to break them into smaller pieces.
Step 7: Stir in the vanilla extract and lemon zest, then remove the pan from the heat.
Step 8: Carefully pour the jam into a clean jar and let it cool to room temperature. Once it's cooled, screw on the lid and store the jam in the fridge for up to 2 weeks.
Recipe Tips And Tricks
Here are a few tips and tricks to help you make the best peach jam without pectin:
- If you find that you cook the jam too long and it ends up too thick, you can add a little bit of water to thin it out.
- If you want a smoother jam, you can use an immersion blender to blend the peaches before adding the sugar.
- If you want a chunky jam, you can leave the peaches in larger pieces.
- If you want a less sweet jam, you can reduce the amount of sugar.
Serving Suggestions And Substitutions
Peach jam is delicious on toast, biscuits, bagels, or even just straight out of the jar. It's also a great way to add flavor to yogurt, oatmeal, or ice cream.
If you don't have peaches, you can use nectarines, apricots, or plums. And if you want a more flavorful jam, you can try adding a little bit of ginger, nutmeg, or cloves.
How To Store Leftovers
Leftover peach jam can be stored in the fridge for up to 2 weeks. To ensure your jam stays fresh for as long as possible, it's important to use a clean, air-tight jar for storage. I recommend sterilizing your jars before using them by boiling them for 10 minutes.
If you find that your jam is starting to mold, discard it immediately. Mold can spread quickly, so it's best to err on the side of caution.
Frequently Asked Questions
Q: How do you make jam thicker without pectin?
A: The best way to make jam thicker without pectin is to cook it for a longer period of time. This will allow the water to evaporate, leaving behind a thicker mixture. You can also add a small amount of chia seeds, which will help to thicken the jam.
Q: Can I use different spices to flavor this jam?
A: Absolutely! If you don't like cinnamon, you can try using ginger, nutmeg, or cloves. Or, if you want a more savory jam, you could add a bit of thyme or rosemary.
Q: Can I use frozen peaches to make this jam?
A: Yes, you can use frozen peaches. Just be sure to thaw them first and drain off any excess water before adding them to the pot.
Q: I don't have a saucepan, can I use something else?
A: If you don't have a saucepan, you can use a Dutch oven, stock pot, or even a Crock-Pot. Just be sure that it's large enough to hold all of the ingredients.
Tools And Equipment For This Recipe
Le Creuset Saucepan: This is my go-to pan for cooking small-batch recipes over the stove. It heats evenly and the enameled surface is easy to clean.
Ball 8oz Quilted Crystal Jelly Jars: These are the perfect size for storing this peach jam. I like to use the quilted jars because they add a touch of elegance.
Lemon Juicer: A lemon juicer makes it easy to get the lemon juice and zest without any seeds. This simple design is my favorite as it's both easy to use and easy to clean.
More Recipes You Might Like
Peach Jam Without Pectin
- 2 pounds fresh peaches
- ⅔ cup white sugar
- 1½ tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- Fill a large pot with water and bring it to a boil. Add the peaches to the pot and let them cook for 1-2 minutes, or until the skin starts to peel away.
- Use a slotted spoon to transfer the peaches to a bowl of ice water. Once they are cool enough to handle, use your fingers to slip the skin off of the peaches.
- Cut the peaches into small pieces and remove the pits, then place them in a small saucepan.
- Add the sugar, lemon juice, and cinnamon, to the saucepan and stir everything together.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
- Once the mixture comes to a boil, reduce the heat to low and let it simmer for 30-45 minutes, or until the peaches are very soft and the mixture is thick.
- Once the peaches have softened, mash them with a fork to break them into smaller pieces.
- Stir in the vanilla extract and lemon zest, then remove the pan from the heat.
- Carefully pour the jam into a clean jar and let it cool to room temperature. Once it's cooled, screw on the lid and store the jam in the fridge for up to 2 weeks.
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
Deanna | Life By Deanna says
I've never made my own jam before. Looks really good!
Pastor Natalie (ExamineThisMoment) says
So yummy. Thank you for sharing this easy to make recipe 🤗
Pastor Natalie (ExamineThisMoment)