Peach Jam Recipe
A simple homemade Peach Jam Recipe without pectin that captures the sweet taste of summer. Perfect for toast, pastries, or gifting in jars.
Equipment
- Heavy-bottomed pot
- Wooden spoon or silicone spatula
- Potato masher
- Sterilized glass jars with lids
- Ladle and funnel (optional for easy filling)
Ingredients
- 4 pounds 1.8 kg ripe peaches, peeled and chopped
- 2 cups 400 g granulated sugar
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon ground cinnamon optional, for a warm note
- ¼ teaspoon salt to balance the sweetness
- Optional additions for variety:
- A splash of vanilla extract for depth of flavor
- A few strips of lemon zest for subtle citrus notes
Instructions
- Prepare the peaches
- Peel and pit the peaches. Chop them into small pieces to ensure even cooking.
- Mash and start cooking
- Place the peaches in a heavy-bottomed pot over medium heat.
- Lightly mash them with a potato masher or spoon to release juices.
- Add sugar and lemon juice
- Stir in the sugar, lemon juice, and salt.
- Continue stirring until the sugar dissolves completely.
- Simmer and thicken
- Reduce heat to low and cook for 25–35 minutes, stirring occasionally.
- The jam will begin to thicken and take on a glossy finish.
- Optional flavoring
- Add cinnamon or vanilla extract during the last 5 minutes of cooking for extra depth.
- Check the set
- Drop a small amount on a chilled plate; if it wrinkles when pushed, it’s ready.
- Jar the jam
- Pour hot jam into sterilized jars. Seal immediately and let cool to room temperature.
Notes
Reduce sugar slightly for a less sweet jam, but this may affect shelf life.
Sterilized, sealed jars last up to 12 months; open jars keep 2–3 weeks in the fridge.
Add spices like nutmeg or cardamom for a flavor twist.