Canning Peach Jam Without Pectin

This easy homemade peach jam uses just three simple ingredients and no pectin. It is perfect for canning, and you can adjust the sugar to taste! Or you can skip the canning altogether and enjoy it fresh from the fridge!

Note: Peach jam and peach butter are basically the same thing, but peach jam tends to have more sugar. However, this recipe is going to go pretty light on the sugar for a more mellow, true peach flavor.

Homemade Peach Jam

Growing peaches on our homestead has been such a blessing, for a lot of reasons. Every year, when we harvest the peach trees we are left with hundreds of pounds of peaches to enjoy. Typically, we can peach halves in syrup, eat them fresh as whole fruit, freeze the peaches for later, or turn them into peach popsicles, and so on…

But being able to make homemade peach cobbler and peach jam has been top of that list!

We love spreading it across toasted homemade bread in the mornings (or homemade biscuits!). Served with a pile of cheesy, bacon, eggs, and we are ready to tackle whatever the homestead has in store for the day!

Tips for Picking the Perfect Peach

If you are growing your own peaches, you are already ahead of the game! For the rest of us, the best peaches for jam are freestone varieties like Red Haven or Elberta, because the flesh separates easily from the pit and makes prep so much faster.

Look for peaches that give just slightly when pressed and have a strong, sweet scent near the stem. Avoid anything with soft spots or blemishes. And when in doubt, ask at your local farmers’ market, as they almost always know exactly which peaches are at peak ripeness that week!

Ingredients

One of the best things about making your own peach jam is the ability to know exactly what goes into the jam and to adjust the recipe to your liking. You’ll notice there is no pectin in this peach jam recipe. Instead, we are using lemon juice to help thicken the jam!

The ingredients for peach jam are very simple, so let’s take a look!

• Peaches – These can be fresh or frozen, but keep in mind that frozen peaches will release more juices and can affect the texture of the finished jam. Be sure to thaw frozen peaches before making this recipe, if you go that route!
• Sugar – Sweetens the jam and acts as a preservative, helping to thicken and preserve the fruit. You can use honey or maple syrup instead, but the jam texture may change a bit as a result. Feel free to reduce the amount of sugar to your liking, as peaches don’t actually need any sugar for safe canning!
• Lemon Juice – Adds acidity to balance the sweetness, enhances the natural flavors of the peaches, and helps prevent browning. It also helps the sugar to gel, creating a better jam experience!

How to Make Peach Jam

The process of making peach jam is very straightforward! The full printable recipe is at the end of the post as always, but here is a quick overview of the steps.

1. Prepare – Blanch and peel the peaches, remove pits, and chop into chunks. NOTE: To blanch, place them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins can be easily removed, allowing for smooth-textured jam.
2. Boil – Add peaches, sugar, and lemon juice to a saucepan. Bring to a boil.
3. Mash – Use a masher or an immersion blender to achieve the desired texture.
4. Thicken – Continue cooking until the jam reaches the desired consistency.
5. Test – Check readiness by placing a small amount on a chilled plate and testing for set.
6. Adjust – Return to a boil if needed to reach the desired thickness.
7. Jar – Ladle the hot jam into clean jars, leaving a 1/4 inch headspace.
8. Process – Seal jars and process in a water bath canner for 10 minutes.

NOTE: If you double the recipe, you will need to boil the jam longer in order to achieve the same texture, typically about 35-45 minutes.

Check the seals before storing

When properly canned and sealed, homemade peach jam is best after a year, however, it can be enjoyed forever as long as the seal is still intact. Ensure that the jars are sealed correctly after canning by removing the bands once the jars are cooled and lifting each jar by the lid. They should remain firmly attached!

Once the seals are confirmed, store them in a cool, dark place until you’re ready to enjoy! Once opened, refrigerate the jam and consume it within a few weeks for the best quality.

Never canned anything before? Don’t worry, it’s simple! Check out our guide to water bath canning for a more detailed look at the process.

Storing Peach Jam without Canning

If you don’t want to can your peach jam, there are alternative methods for preserving and storing it. Here are a few options:

1. Refrigerator Storage – After cooking and cooling the peach jam, transfer it to clean, airtight containers or jars. Store the jam in the refrigerator, where it will stay fresh for a few weeks.
2. Freezing – Another option is to freeze your peach jam. Allow the jam to cool completely, then spoon it into freezer-safe containers or freezer bags. Leave some headspace to account for expansion during freezing. Seal the containers tightly and label them with the date. Frozen peach jam can typically last for up to 6 months in the freezer. Thaw the jam in the refrigerator when ready to use.

Even More Canning Ideas

Keep your pantry filled and your family smiling with more canning recipes from the homestead! These are some of our favorite water bath canning recipes for you to try next.

• Canning Strawberry Jam
• Canning Peaches in Syrup
• Canning Blueberries in Syrup

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