Small Batch Homemade Peach Jam – Easy No Pectin Recipe

by

There’s something magical about the smell of fresh peaches simmering on the stove — it’s the scent of late summer, sunshine, and a little bit of kitchen magic. Growing up, peach season meant sticky fingers, sweet juices, and jars of jam lined up on the counter, cooling and waiting to be enjoyed all winter long.

Homemade peach jam in a glass jar with fresh peaches on the side.

This homemade peach jam without pectin is the perfect small-batch recipe for anyone who wants to preserve the taste of summer with just a few pantry staples. No fancy equipment, no hard-to-find ingredients — just fresh peaches, sugar, lemon juice, and love. Whether you’re a first-time jammer or a seasoned pro, this recipe is simple, cozy, and absolutely delicious.

Ingredients You’ll Need

  • 2 lbs (about 6–7 medium) ripe peaches, peeled, pitted, and chopped
  • 2 cups granulated sugar
  • 2 tbsp fresh lemon juice (about 1 large lemon)
  • 1 tsp lemon zest (optional, for extra brightness)

Step-By-Step Instructions

  1. Prep the peaches – Bring a large pot of water to a boil. Score a small “X” on the bottom of each peach. Blanch peaches for 30 seconds, then transfer to an ice bath. Peel, pit, and chop them into small pieces.
  2. Combine ingredients – In a heavy-bottomed saucepan, add chopped peaches, sugar, lemon juice, and lemon zest (if using). Stir well to coat the fruit with sugar.
  3. Cook the jam – Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
  4. Mash to your texture preference – Use a potato masher or fork to break down the peaches as they soften. You can leave some chunks for a rustic jam or mash until smooth.
  5. Simmer and thicken – Reduce heat to medium-low and let the mixture simmer for about 20–25 minutes, stirring frequently. The jam is ready when it coats the back of a spoon and drips slowly.
  6. Test for doneness – Place a small plate in the freezer before you start cooking. When ready to test, drop a small spoonful of jam on the cold plate. If it wrinkles when pushed with your finger, it’s done.
  7. Cool and store – Remove from heat and let cool slightly. Transfer to sterilized jars and refrigerate for up to 3 weeks, or freeze for longer storage.

Helpful Notes & Tips

  • Peeling tip – Blanching peaches makes peeling a breeze — no knife scraping needed.
  • Sugar adjustment – If your peaches are extra sweet, you can reduce sugar slightly. Keep in mind that sugar also helps with preservation.
  • Texture control – For ultra-smooth jam, use an immersion blender before the simmering step.

Recipe Variations

  1. Spiced Peach Jam – Add ½ tsp cinnamon and a pinch of nutmeg for a warm, cozy flavor.
  2. Vanilla Peach Jam – Stir in 1 tsp pure vanilla extract after removing from heat.
  3. Ginger Peach Jam – Add 1 tsp finely grated fresh ginger for a zingy twist.

Serving Suggestions

  • Spread on warm buttered biscuits or toast.
  • Swirl into yogurt or oatmeal for a fruity breakfast.
  • Use as a glaze for pork or chicken.
  • Spoon over vanilla ice cream for a quick dessert.

Conclusion

Making homemade peach jam is more than just a kitchen task — it’s a way to bottle up sunshine, sweet memories, and the comfort of a home-cooked treat. Enjoy it fresh, gift it to a friend, or stash a jar away for those winter days when you need a taste of summer.