Easy Peach Jam Recipe Without Pectin: Sweet Summer in a Jar

Last Updated on August 7, 2025 by Souhail

I don’t know about you, but nothing says summer quite like biting into a juicy, ripe peach, sweet, fragrant, and just a little bit messy in the best way. That’s exactly the feeling I wanted to capture when I first made this peach jam recipe. I had a basket of overripe peaches on my counter that were too soft for snacking but too perfect to waste, and so this jam was born.

This is the kind of recipe that instantly makes your kitchen smell like a sunny orchard. Whether you’re slathering it on toast, swirling it into yogurt, or gifting a jar to a friend, it’s just one of those simple joys that never gets old. The best part? You don’t need any fancy equipment or even pectin. Just fresh peaches, a bit of sugar, and a touch of lemon juice.

It’s the perfect way to preserve summer’s sweetness in a jar. Whether you’re new to jam-making or a seasoned pro, this one’s delightfully easy and totally rewarding. Let’s dive in and make something delicious.

Why You’ll Love This Peach Jam Recipe (No Fancy Gear Needed!)

This isn’t one of those over-complicated recipes that leaves you with a sink full of dishes and a whole lot of regret. Nope, this peach jam recipe is all about ease, flavor, and those cozy summer vibes. Here’s why it works so well:

• No pectin needed – The natural pectin in ripe peaches (plus a splash of lemon juice) helps this jam set beautifully without any added thickeners.
• Small batch = low stress – You don’t need to break out the canning equipment or make 10 jars at once, unless you want to!
• It’s super customizable – Add a pinch of cinnamon, a splash of vanilla, or even a bit of bourbon if you’re feeling bold.
• It’s perfect for gifting – This jam looks and tastes impressive, but it’s incredibly simple to make.
• It’s the best way to use up ripe peaches – Especially the ones that are too soft or bruised for snacking.

Customize It Your Way:

• Vegan? No changes needed, this recipe is naturally vegan.
• Want it sugar-free? Use a 1:1 sugar substitute like monk fruit sweetener or erythritol, but keep in mind it might not set the same.
• Like it chunky or smooth? Leave peach bits for texture or blend it for a silky jam.

What to Prep Ahead (So You’re Not Rushing Later)

Okay, let’s make life easier. A little prep goes a long way when it comes to jam-making. Here’s what you can do ahead of time:

• Wash and peel your peaches – Pro tip: blanch them in hot water for 30 seconds and the skins will slide right off.
• Chop the peaches – Dice them up and store them in the fridge until you’re ready to cook.
• Sterilize your jars – If you’re planning to store your jam for more than a week, give your jars a good boil or run them through the dishwasher.
• Juice your lemon – You’ll want fresh lemon juice for both flavor and acidity.
• Measure your sugar – Having it ready means you can focus on stirring, not scooping.

How to Make it

Easy Homemade Peach Jam (No Pectin Needed)

Recipe by Souhail

0.0 from 0 votes

Course: Breakfast, BrunchDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

40

kcal

Capture the flavor of summer with this simple and delicious peach jam recipe made from fresh ripe peaches, sugar, and lemon juice, no pectin required! Perfect for toast, yogurt, or gifting in a cute jar.

Ingredients

• 2 lbs ripe peaches (about 6 large), peeled and chopped

• 1.5 cups granulated sugar

• 2 tbsp fresh lemon juice

• Optional: 0.25 tsp cinnamon or 1 tsp vanilla extract

Directions

• Peel and chop your peaches. If the skins are stubborn, blanch the peaches in boiling water for 30 seconds, then transfer them to an ice bath. The skins will slide right off.
• Add the peaches, sugar, and lemon juice to a large saucepan. Stir everything together over medium heat until the sugar starts to dissolve.
• Let the mixture cook, stirring often. As the peaches break down, use a potato masher to mash them to your desired consistency.
• Simmer and stir. Reduce the heat slightly and simmer the jam for about 30–35 minutes, stirring frequently. It will begin to thicken and darken in color.
• Test for doneness. Dip a spoon in and drag your finger through the jam. If it leaves a clear line and doesn’t run back together, it’s ready.
• Optional: Stir in vanilla or cinnamon for added flavor once the jam is done cooking.
• Transfer to sterilized jars. Let cool to room temperature, then refrigerate for up to 3 weeks, or process in a water bath if you’re canning.

Notes

• Use ripe peaches for the best flavor and natural sweetness. If they’re overripe, even better.
• Sterilize your jars if you plan on storing the jam long-term outside the fridge.
• No thermometer needed, use the spoon test or place a plate in the freezer and test the jam by running your finger through a chilled dollop.

Nutrition Facts

• Total number of serves: 3
• Calories: 40kcal
• Carbohydrates: 10g
• Fiber: 0.3g
• Sugar: 9g

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My Go-To Tricks for Nailing This Peach Jam

I’ve made this peach jam recipe more times than I can count, and trust me, these little tips can take your jam from “pretty good” to “seriously amazing.” Think of these as the secrets I’d share if we were cooking together in my kitchen with a pot bubbling on the stove.

• Use slightly overripe peaches – They’re sweeter, softer, and just begging to be turned into jam.
• Blanch for easy peeling – Drop peaches in boiling water for 30 seconds, then into an ice bath. The skins come off like magic.
• Don’t skimp on the lemon juice – It’s not just for brightness, it helps the jam set properly, too.
• Stir often – This keeps the sugar from burning and helps the jam cook evenly.
• Use a wide pan – More surface area = faster evaporation = quicker thickening.
• Keep a cold plate handy – Pop a plate in the freezer before you start. When you’re ready to test the jam, spoon a little onto the plate, wait 30 seconds, and swipe your finger through. If it leaves a line, it’s ready!
• Add flavor at the end – Stir in spices or extracts only after the jam is off the heat to avoid dull flavors.

Fun Twists to Try with This Peach Jam

If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand. So here are a few tasty ways to give your peach jam a delicious twist:

• Cinnamon-Spiced Peach Jam
  Add 1/4 tsp ground cinnamon at the end for a cozy, warming flavor that’s amazing on toast or pancakes.
• Vanilla Bean Peach Jam
  Scrape in the seeds from half a vanilla bean or add 1 tsp vanilla extract right after removing the pot from heat for a rich, mellow sweetness.
• Ginger Peach Jam
  Add 1 tsp freshly grated ginger while the peaches are cooking for a zingy, bright flavor that pairs beautifully with cheese.
• Bourbon Peach Jam
  Stir in 1 tbsp of bourbon at the end of cooking for a grown-up twist. It adds warmth and depth that’s perfect with grilled meats or on a charcuterie board.
• Peach & Raspberry Jam
  Replace 1/3 of the peaches with raspberries for a tangy, vibrant jam with a beautiful reddish hue.
• Low Sugar Peach Jam
  Use just 1/2 cup of sugar and simmer longer. It won’t set quite as firm but makes a lighter, less-sweet spread.

How to Store Your Peach Jam Like a Pro

Let’s keep all that summery goodness fresh, shall we? Whether you’re tucking it away for later or handing out jars to friends, here’s how to make sure your peach jam stays delicious:

• Short-term storage: If you’re skipping the canning step, just transfer your cooled jam into clean jars and pop them in the fridge. It’ll stay fresh for up to 3 weeks.
• Freezing option: You can also freeze your jam! Leave about 1/2 inch of space at the top of the jar for expansion. It’ll keep well in the freezer for up to 6 months.
• Canning for long-term: If you know how to water-bath can, this jam is totally canning-friendly. Process the filled jars in boiling water for 10 minutes, then let them cool undisturbed. Stored in a cool, dark place, they’ll last for up to a year.
• Always label your jars with the date you made the jam so there’s no guesswork later.

FAQs About Peach Jam (Because We’ve All Been There!)

Let’s Wrap This Up, You’ve Got Jam Magic Now!

So there you have it, your new favorite peach jam recipe! Whether you’re spreading it on warm toast, swirling it into your morning yogurt, or sneaking spoonfuls straight from the jar (guilty!), this jam is a sweet little taste of summer any time of year. It’s simple, versatile, and way better than anything store-bought.

If you loved this, you’ll probably adore my fruity twist on this homemade apple jam for fall or cool down with a refreshing peach sorbet made with just a few ingredients. Feeling cozy? You’ve got to try these nostalgic fried apples, they’re like warm hugs in a skillet.

Craving something completely different? How about a bold, citrusy punch from this Leche de Tigre, or fire up your taste buds with this savory Mongolian grill recipe for dinner.

However you use it, I hope this jam brings a little joy to your kitchen like it has to mine. Happy jamming!