Peach Jam Recipe Without Pectin

This peach jam without pectin is so easy -- and is a great option when you want to have some fresh peach jam but don't want to go through the bother of canning. Trust me -- it'll be gone before you know it anyway!

I am a peach fiend. I love a good summer peach tart, peach ice cream, peach bourbon cocktails, peaches in my salads, you name it...if it has peaches in it, I'll eat it.

biscuit covered in peach jam with jar of peach jam to the side and peaches scattered on white background

Peach Jam v. Jelly v. Preserves

What's the friggin' difference? Well, it's all about how much physical fruit you're using (and in what form). Here's the deal:

Jam = chopped fruit + sugar
Jelly = fruit juice + sugar
Preserves = whole or chopped fruit + sugar (and preserves are typically canned to enjoy later unlike compote)

Ingredients for Peach Jam Without Pectin

Because this jam isn't meant to be canned (you can read more about my thoughts on this here), you don't need pectin. You'll rely on natural pectin in both the peaces and in lemons.

You only need three simple ingredients for this recipe:

fresh peaches
lemon juice
sugar

aerial shot of chopped peaches in white bowl with bowl of sugar, and sliced lemon

How to Make Peach Jam

First, place everything in a medium sauce pan.

Combine chopped peaches, lemon juice, and sugar and stir. Allow peach mixture to boil for about 1 minute while you stir constantly. Reduce heat to medium.

Next, cook your mixture on medium heat.

Stir often, until liquid is reduced by about ⅓ (about 10 minutes). Reduce heat to a very low simmer and let jam reduce by half until you can see the bottom of the pan when you run a spatula across the bottom. (The jam should be slightly more liquidy than the consistency you want in your jam because it will firm up slightly when cooled.)

aerial view of jar of homemade peach jam without pectin with spoonful of peach jam next to jar and peaches scattered.

Last, remove from the heat and let cool.

The jam should cool for at least 30 minutes before placing in an airtight jar or container in the refrigerator. Let jam continue to firm up in the fridge for about 30 minutes to an hour before using.

up close picture of jam on a biscuit on a white plate

The Canning Process

Secret confession: I am not a canner at all. I have seasonal cravings but don't really crave summer peaches in the middle of winter. BUT if you are interested in canning, take a look at this info for canning peach jam. You will definitely need some pectin!

What to Eat with Your Peach Jam

By far, the best thing to eat with your homemade peach jam are homemade buttermilk biscuits. There's just nothing like it. My kids like the jam on regular ole buttered toast, too, and my husband will even take a small scoop and add it to his ice cream occasionally.

xox,

kathryn

As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook , Instagram , or Pinterest !

4 medium-sized ripe peaches, peeled, seed removed, and chopped
2 Tablespoons fresh lemon juice
1 cup granulated sugar

In a medium-sized sauce pan over medium-high heat, combine chopped peaches, lemon juice, and sugar and stir. Allow peach mixture to boil for about 1 minute while you stir constantly. Reduce heat to medium.
Cook mixture on medium heat, stirring often, until liquid is reduced by about ⅓ (about 10 minutes). Reduce heat to a very low simmer and let jam reduce by half until you can see the bottom of the pan when you run a spatula across the bottom. (The jam should be slightly more liquidy than the consistency you want in your jam because it will firm up slightly when cooled.)
Remove from heat and let cool for about 30 minutes before placing in an airtight jar or container in the refrigerator. Let jam continue to firm up in the fridge for about 30 minutes to an hour before using.