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Small batch easy peach jam (3 ingredients)
This 3-ingredient small batch easy peach jam is one of my best jam recipes with no pectin. With the freshest peach aroma, it’s lower in sugar and has an easy canning method!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 cups
Calories 27 kcal
Ingredients
- 4 cups (1 kg) fresh peaches, pureed
- 2 cups (400 grams) white sugar
- 3 tablespoons fresh lemon juice
Instructions
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Peel the peaches and remove the pits. Cut them into chunks, transfer to a food processor and process until smooth. You can do this in batches.
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Pour the peach puree in a wide and deep pot and add the sugar and one tablespoon of the lemon juice. Bring to a light boil and cook for about 2o minutes stirring very frequently. The jam will be ready when it reaches 221 °F/105 °C or when it’s thick enough when dropped onto a cold plate. Then, add the rest of the lemon juice, stir, and remove the pot from the heat.
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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.
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When opened, store in the fridge.
Recipe Notes
- You’ll need approximately 3 pounds (or 4-5 large) peaches.
- For a light-colored jam, remove the red flesh of the fruit that’s near the stone.
- Because it’s lower in sugar this jam will not be very thick, but it will rather have a gorgeous, spreadable consistency. If you want it thicker, you can use 1 cup jam sugar (sugar with added pectin) and 1 cup plain sugar.
- Serving size: 1 Tablespoon
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