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    Home » Recipes » Desserts and Sweets

    Easy peach jam recipe (no pectin, less sugar)

    Published: Sep 4, 2018 · Modified: May 13, 2023 by Makos

    Jump to Recipe Print Recipe

    Probably the best way to preserve peaches every summer is this small batch homemade peach jam recipe without pectin, less sugar and just 3 simple ingredients.

    Easy peach jam without pectin in a jar with a spoon.
    Jump to:
    • Ingredients
    • Instructions - steps
    • Variations
    • Easy canning method
    • Storage
    • 📖 Recipe

    Because this is a small batch recipe (it makes a little more than 2 pounds of jam) you will spend less time in the kitchen preparing and cooking the fresh peaches.

    However, the main advantage of this recipe is that the smaller quantities of ingredients mean that the cooking time is reduced, something that preserves the fresh taste of peaches at the most.

    Once you taste it, you'll feel like you're tasting summer.

    I like to make this jam at the end of peach season, when all the grocery stores are full of plump, ripe peaches. Knowing that in a few weeks this delicious fruit is going to vanish, I try to hold on to it in every possible way that I can.

    So, I always make this easy no-bake cheesecake with sauteed peaches and this jam. Having a few jars of fresh peach jam in my cupboards, is a great way to enjoy their fresh flavor anytime of the year.

    This recipe also comes with an easy canning method, something you can read about at the end of this article.

    Ingredients

    You only need 3 ingredients to make this peach jam without pectin: peaches, sugar and lemon juice.

    Fresh peaches: Choose the most aromatic, juicy, ripe peaches you can find. They should feel heavy for their size and not have any brown spots or bumps on their surface. If they taste blunt, please don't use them.

    Sugar: White granulated is best. You can also use caster sugar.

    Lemon juice: Use freshly squeezed lemon juice. It will balance the sweetness and help the jam to thicken.

    Jam with less sugar

    To make this easy recipe, all you have to remember is that you’ll need 1 cup of sugar for every two cups of pureed peaches.

    This translates to a jam made with 71% fresh fruit and 29% sugar. So it's safe to say that this fresh peach jam has less sugar compared to your average store-bought jam.

    Peach jam with less sugar in a jar and slathered over bread.

    Instructions - steps

    Making this peach jam from scratch is easier than you think. The thing you should keep in mind is that the cooking time must be short in order to preserve the fresh flavor and the bright color of the peaches.

    That's why you should choose a very wide pot in order for the water from the juices to evaporate quickly.

    Small batch 3-ingredient easy peach jam

    Step1: Prepare the peaches.

    Peel them carefully using a sharp knife, cut them in half and remove the pits. Optionally, for a brighter color, remove the red part of the flesh that is close to the pit.

    Step 2: Process the peaches in a food processor.

    This breaks them down into pulp, something that extracts all of their juices (making macerating unnecessary) and helps the jam to cook faster.

    A high speed blender with a tamper will also do. You can also use a potato masher to mash the fruit, but a food processor is easier and will give better results.

    Small batch 3-ingredient easy peach jam 2

    Step 3: Add the peach puree to the pot (without adding the sugar) and bring to a boil. Reduce to medium heat and let it boil for 3-4 minutes stirring occasionally. Add the sugar and the lemon juice and cook until the jam thickens.

    Why the sugar isn't added at the beginning.

    When you add sugar to a liquid, you increase it's boiling point. This means than when you add the sugar to a fruit puree, it will boil at a higher temperature. This higher temperature kills the fresh flavor of the fruit, giving it a cooked flavor.

    So, cooking the fruit puree for a few minutes without the sugar, helps the water to evaporate faster, something that reduces the cooking time of the jam, thus keeping as much freshness as possible.

    How to know when the jam is done.

    If you have a kitchen thermometer, then your life is very easy! When the jam reaches 220°F/104°C it’s ready.

    Otherwise, you can put a small plate in the freezer and make a test by dropping a teaspoon of jam onto the plate and spread it to cool completely. If it’s not runny, then it’s ready.

    Variations

    This no pectin jam recipe with less sugar will work with any kind of peaches as well as other stone fruit like:

    • Apricots
    • Nectarines
    • Mangoes

    Optionally, you can add half a teaspoon of vanilla extract to add flowery notes to the jam. You can also add 1-2 rose geranium leaves or some lemon zest to the pot when the fruit is cooking.

    I personally don't add anything else, because I find that all the additions overpower the delicate, fresh peach flavor.

    Small batch 3-ingredient easy peach jam 4

    Easy canning method

    This is an easy canning process you can follow, not only for jam but also other foods like this homemade pizza sauce.

    The food that is going into the jars needs to be boiling hot when transferred into the jars. It doesn't require a water bath, but relies on the high temperature of the jam which kills all the microorganisms that can spoil the food. Here's how to do it:

    • Transfer the jars and the lids in a big pot, fill it with water and boil for 2-3 minutes.
    • Using tongs, take the jars and the lids out of the pot, drain them and let them rest on a clean towel.
    • When your jam is ready and still hot, fill the jars (not all the way to the top!) and secure the lids (use thick gloves or a towel during handling because everything will be hot).
    • Invert the jars upside down and let them cool at room temperature.
    • Re-invert and check the top of each lid by pressing the middle with your finger. If there is no give, then the jar is properly sealed.

    If you are not sure whether the jars are properly sealed or not, this article for how to determine if a jar of canned food is sealed is very useful.

    Storage

    As with many other food, store the jars of peach jam in a cool, dark place. Their shelf life is at least 6 months.

    Once opened, store in the fridge and consume within a month.

    Small batch 3-ingredient easy peach jam 3

    Recipes to serve with this peach jam

    My most favorite way of eating this homemade jam is with white cake. But not any cake! If you try it with this easy white chocolate vanilla bundt cake then you’ll know what I mean. It’s pure bliss!!!

    Of course, it’s also great as breakfast with english muffins and fresh butter, or even with a thick slice of bread and some homemade Labneh (yogurt cream cheese). It also pairs great with the following recipes:

    • Homemade vanilla ice cream recipe without machine, featured image.
      Homemade vanilla ice cream recipe without machine
    • easy no bake cheesecake recipe with sateed peaches feat
      Easy no bake cheesecake recipe (with sautéed peaches)
    • Italian crostata a.k.a. jam tart on a white plate.
      Easy Italian Crostata Recipe (Jam Tart)
    • Cheese platter
      Make a Cheese Board in 5 simple steps

    ​Extra Tips

    Use a very wide and deep pot. A pot with tall sides will protect you in case of any spills

    Use a long wooden spatula or a whisk and stir the jam very frequently to prevent it from sticking to the bottom of the pot.

    For a light-colored jam, remove the red flesh of the fruit that’s near the stone.

    FAQ

    Can I use brown sugar for this jam?

    I don't suggest using brown sugar or other alternatives like coconut sugar or even sweeteners because the result will be totally different. Using brown or coconut sugar will change the taste of the peach jam. Using sweeteners like stevia will probably make your jam runny and will not let it thicken.

    Can I leave the skin on the peaches?

    If you wash and rub the peaches well, so that the fuzz is removed, you can use them without peeling them. This will make the color of the jam darker. I don't like leaving the skin on, because sometimes it can have a negative impact on the texture of the jam.

    What canning jars to use?

    Any kind and size of canning jars will do. For this recipe, the total capacity should be 4 cups (1000ml).

    How can I thicken my peach jam?

    This easy small batch peach jam has no pectin added. Because peaches are not as rich in natural pectin as other fruit (like apples) it is naturally thinner. Some of the ways to make it thicker are:
    1. Cooking it longer. This can affect the taste and the color, so do it with caution.
    2. Add the peel of one or two apples. The skin of the apples is rich in natural fruit pectin something that will help the jam to thicken.
    3. Replace some of the white sugar with jam sugar which has pectin added in it.

    What is the difference between homemade peach preserves and peach jam?

    n jam, all the fruit is crushed or pureed and cooked with sugar so the end result is a homogeneous mixture. In preserves, the fruit is usually chopped or cut into chunks and gets cooked with sugar. The sugar draws out the juices from the fruit and creates a thick syrup.

    📖 Recipe

    Easy peach jam featured image.

    Easy peach jam recipe (no pectin, less sugar)

    Makos
    Probably the best way to preserve peaches every summer is this small batch homemade peach jam recipe without pectin, less sugar and just 3simple ingredients.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Total Time 55 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American, Global, Mediterranean
    Servings 4 cups
    Calories 27 kcal

    Ingredients
     

    • 4 cups fresh peaches, pureed - 1 kg
    • 2 cups white sugar - 400 grams
    • 3 tablespoons fresh lemon juice
    Prevent your screen from going dark

    Instructions
     

    • Prepare the peaches: Peel them carefully using a sharp knife, cut them in half and remove the pits. Optionally, for a brighter color, remove the red part of the flesh that is close to the pit. Cut them into chunks, transfer them to a food processor and process until smooth(you can do this in batches).
    • Cook: Pour the peach puree in a wide and deep pot (without adding the sugar) and bring to a boil. Reduce to medium heat and let it boil for3-4 minutes stirring occasionally.
      Add the sugar and one tablespoon of the lemon juice and cook until it thickens, stirring frequently (this will take about 15 minutes). The jam will be ready when it reaches 220°F/104°C or when it’s thick enough when dropped onto a cold plate. Add the rest of the lemon juice, stir, and remove the pot from the heat.
    • Canning: Transfer the hot jam into pasteurized jars, making sure not to fill them all the way to the rim.
      Using thick gloves or a towel, secure the lids, invert the jars upside-down, and let them cool. When the jars cool, flip them straight and press the center of each lid with your finger. If the lid doesn't give, then it's sealed.
      When opened, store in the fridge for up to a month.

    Notes

    • You’ll need approximately a little more than 3 pounds (or 4-5 large) of ripe, juicy peaches.
    • For a light-colored jam, remove the red flesh of the fruit that’s near the stone.
    • This jam has less amount of sugar, so it will not be very thick, but it will rather have a gorgeous, spreadable consistency. Also, as it sits in the fridge it will set up a bit more
    • The total capacity of the jars should be about 4 cups.
    • For the easy canning method, refer to the section of this post.
    • Serving size: 1 Tablespoon

    Nutrition

    Calories: 27kcal
    Tried this recipe?Let us know how it was!

    If you like this recipe, Pin it!

    Small batch 3-ingredient easy peach jam 7

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    Reader Interactions

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    1. Akhila@Pepper Delight

      September 17, 2018 at 11:55 pm

      5 stars
      Homemade jams are the best. Your pictures speak for the quality of this jam, I mean, look at that color..Serioulsy!!! The recipe looks pretty easy too.

      Reply
      • Makos

        September 19, 2018 at 4:27 pm

        Wish I could send you some! (who knows, maybe one day....)

        Reply
    2. Kate

      July 28, 2019 at 1:46 pm

      Easy peach jam – Why turn the jars upside down to cool?

      Reply
      • Makos

        July 28, 2019 at 10:55 am

        Hi Kate,
        It minimizes the chance of air getting into the jar through the lid.

        Reply
    3. Valencia Whitlow

      September 04, 2019 at 10:46 pm

      Thank you for making this look so easy. I have four Yakima peaches that smell wonderful! I am going to make this within the next two hours

      Reply
      • Makos

        September 05, 2019 at 8:12 am

        Thank you Valencia,
        Hope you enjoy it!

        Reply
    4. Gail

      September 08, 2019 at 12:43 am

      This looks delicious! Can this jam be frozen instead of canned?

      Reply
      • Makos

        September 08, 2019 at 2:36 pm

        I haven't tried it, but I think that freezing it may change the texture.
        As Kim says, you can try freezing peach puree instead 🙂

        Reply
    5. Kim

      September 08, 2019 at 7:14 am

      I froze peach puree from our peach tree earlier this summer. I figured I’d use it in muffins, but jam is an even better idea. Can’t wait to try it!

      Reply
      • Makos

        September 08, 2019 at 2:38 pm

        Hi Kim,
        hope you like it!

        Reply
    6. Connie Sansom

      June 13, 2021 at 3:35 pm

      Can you hot water bath them to keep for an extended time?

      Reply
      • Makos

        June 13, 2021 at 3:39 pm

        Hi connie, yes you can.
        But if you use the easy canning method correctly the jam will keep for the same time as the the hot water bath method.
        Once the jar is opened the jam may not keep as long as a normal jam because it has less sugar (however I've kept an opened jar in my fridge for more than a month without any problems)

        Reply
    7. JO ANN LAWRENCE

      August 27, 2021 at 3:03 am

      5 stars
      This is so delicious and so easy. I had a few peaches that were starting to get a bit wine-y, so I decided to make some jam. This recipe is perfect for a small batch. Thank you!

      Reply
      • Makos

        August 27, 2021 at 5:40 am

        Thanks Jo Ann, I love this recipe also because the peach flavor is so intense 🙂

        Reply
    8. Elsa

      August 11, 2023 at 11:17 pm

      5 stars
      This was fabulous. I used my vitamix so kept the peels on when I made the purée. I cooked it longer than it said, closer to 40 minutes, so that it was not as runny. It still didn’t set as much as a regular jam (it reminds me more of peach butter) but it isn’t too runny either. And the taste is fabulous. My kids love it. Definitely will be making it again.

      Reply
      • Makos

        August 12, 2023 at 8:03 am

        Hi Elsa,
        thanks for commenting! This happens to be my favorite jam!

        Reply
        • Jan

          August 18, 2023 at 7:04 pm

          A few questions:
          **Do you put the hot jam in hot jars?
          **Do you store it in a cool place like regular canning or do you have to refrigerate them right away.
          Thank you

          Reply
          • Makos

            August 18, 2023 at 4:27 pm

            Hi,
            Yes I put the hot jam in hot jars. Once cooled they should be tightly sealed and the lid when pressed at the center should not flex or spring back.
            Store in a cool place.
            If by any chance the lid is not sealed properly (it will spring back when pressed) store in the fridge and consume within 1-2 weeks

            Reply

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    Hi, I’m Makos. I make traditional Mediterranean recipes more accessible to modern people. Sometimes I'll add a twist. Take a look!

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