Easy Peach Jam
Make this Easy Peach Jam Recipe with only 3 simple ingredients! This small batch jam requires no pectin or canning.
If you’re looking for a recipe for fresh summer peaches, this fresh peach jam is it! You can have this small batch jam ready in no time at all. Delicious on toast, biscuits, with yogurt, on vanilla ice cream and more!
Peaches = Summer
If peaches don’t scream summer I don’t know what does. When the farmers’ market is full of peaches, I buy boxes of them. We love peach anything. Peach Crisp, Peach Pie, Peach Pancakes, and especially Peach Jam. Homemade Peach Jam is so easy to make. Especially this small batch jam because you don’t have to go through all the trouble of canning, you can just make this batch and keep the jam in your fridge. My kind of jam!
Simple. Gorgeous. Scrumptious! And rich with peach flavour. Better than any peach jam in grocery stores.
Peach Jam Recipe Tips:
- PEACHES: Use ripe fresh peaches, not too over ripe, but soft and ready to eat. The skins come off a lot easier.
- BLANCHING: If the skins don’t easily come off of the peaches you should blanch the peaches. I show you how to do this below.
- STORAGE: Because this batch of this jam is so small (~ 2 cups), and because this jam can be refrigerated for up to 4 weeks you don’t really need to seal the jars. It’s really just more of a hassle because 4 weeks is plenty of time to finish this jam.
FAQs
How to Blanch Peaches:
- Blanching is the easiest way to remove the skins from peaches. You don’t have to do this step if you can remove the peach skins easily as they are. Often ripe peach skins come off very easily, but if they don’t, blanching makes it very easy.
- Place the peaches into a large pot of boiling water, for 1 minute. No longer.
- Then use a slotted spoon to remove the peaches from the boiling water, and immediately place them into a cold water bath, for 1 minute. No longer. Do not soak them.
- The skins should just peel off.
- Now peel off the peach skins.
How to make peach jam:
- Once the skins have been removed, remove the pits from the peeled peaches.
- Now slice the peaches.
- Place the peach slices, lemon zest and lemon juice into a large pot or skillet.
- Over low-medium heat cook the mixture for about 15 minutes, until the peaches are soft, and the juices are released.
- As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.
- At this point add the sugar, and stir until dissolved.
- On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.
- After the 5 minutes, reduce the heat to low-medium (don’t boil the jam, just slow cooking), for another 40 – 60 minutes. You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon. NOTE: the jam will also thicken as it cools, so be careful not to overcook it.
- Remove from heat, and let cool.
- Add to a clean jar with a lid.
- Keep in the refrigerator for up to 4 weeks.
Easy Peach Jam Recipe
Make this Easy Peach Jam Recipe with only 3 simple ingredients! This small batch jam requires no pectin or canning.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: about 2 cups 1x
- Category: Jam
- Method: Stovetop
Ingredients
- 2 lbs fresh ripe peaches (about 8)
- 2 tsp lemon zest (optional)
- 2 tbsp lemon juice
- 2 cups granulated sugar
Instructions
First, blanch the peaches to remove the skins:
See images above for guidance. Also, you don’t have to do this step if you can remove the peach skins easily as they are. Often ripe peach skins come off very easily. You can use a paring knife to help.
- Put your peaches into a pot of boiling water, for 1 minute. No longer.
- Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.
- The skins should just peel off.
- Peel off the skins.
Making the jam:
- Once the skins have been removed, take out the pits, and slice the peaches.
- Place the peach slices, lemon zest and lemon juice into a large pot or skillet.
- Over medium-low heat cook for about 15 minutes, until the peaches are soft, and the juices are released.
- As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.
- At this point, add the sugar, and stir until dissolved.
- On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.
- After the 5 minutes, reduce the heat to low-medium (don’t boil the jam, just slow cooking), for another 40 – 60 minutes. You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon. NOTE: the jam will also thicken as it cools, so be careful not to overcook it.
- Remove from heat, and let cool.
- Add to a jar with a lid and refrigerate.
Keywords: peach jam, peach jam recipe, peach preserves
More homemade jam:
More Peach Recipes
Salads, cakes, pies, desserts and more!
Have a delicious day!
Oh this looks so good-and easy! Win win 🙂 Homemade jam is the absolute best. Great pictures too Jo-Anna!
Yum! Farmer’s Market, here I come! Oh, goodness that rhymes…
Hi. Was very easy to do. Instructions were easy. Enjoyed it. Will make again.
★★★★★
I’m so happy you enjoyed it Helen!
Thanks for the recipes. My husband was shipped some Georgia peaches for his birthday. They area ripening faster than he can eat them. Now I know what to do with them!
Thanks for the recipes. My husband was shipped some Georgia peaches for his birthday. They area ripening faster than he can eat them. Now I know what to do with them!
This looks delicious, and so easy to make! Beautiful pictures!
Just wanted to stop by and say Hello. I may not comment on each post, but I am reading them. Stay cool! Don’t forget the peach ice cream!
Thank you Charlotte! I’m so very happy you read along, and so glad you left a comment – I appreciate them so much!
Have a great day!
Jo-Anna
Can’t wait to try this! Question: How long will the jam last for – and should I store it in the fridge or cabinet? Thanks!
Hi Lydia! The jam should last for a couple of weeks as long as you keep it in the fridge.
Hi Charlotte,
Years ago I had a really successful recipe for microwave jelly. It made small batches (less than 2 quarts if I remember and cannot be doubled) but there was no stirring over a hot pot when it’s 100+ degrees here in Sacramento. Unfortunately I’ve lost it. Do you know of this? It was originally from Sunset but they’re not as responsive as they once were
looks delicious Ana and great pics too !
That looks absolutely amazing! But what I am in awe of is your photography! You have a wonderful eye!
blessings,
karianne
This does sound pretty easy. I wonder if I could do this same process with apricots? I like that it only makes a small amount – perfect for only two people!!!
I would definitely try this with apricots! I bet it would be fantastic…now I’m thinking I’m going to have to make some! 😉
Yum!!!
Dumb question…what’s a “heavy bottom” pan??
Not dumb at all! I really just should have said a regular sauce pan! tee hee
Just tried your recipe and it’s lovely. I had to make a slight variation as I had too little fruit for the whole amount, and a little too much for half – my fruit to sugar ratio is a bit higher. I had some on a scone with cream and it’s very good.
I’m so happy you enjoyed this recipe Maddy!
A heavy bottom pan is one with a thick bottom, not the cheap aluminium or steel ones where the bottom is no thicker than the sides of the pan. My pots are steel, but the bottom is a sandwich of steel, copper and aluminium. You get better heat control and you can simmer more easily. If you tried this recipe in a thin metal pan, it would burn.
I found that when I was stirring the peaches, they burnt at the bottom… I mean if I added water it would it dilute the flavour, how can I prevent burning next time?
You can add a little water, it shouldn’t dilute the flavour too much. I would also have the heat on really low though if you find that it is burning…and make sure to stir constantly near the end as the peaches jam up.
How long do you think this jam would be good for? I can’t wait to try it! 🙂
I LOVE this way of making jam. I also put my peels and pits in a cheese cloth bag. I throw it in the pan while cooking. Seems to help with thickening and adds more peachy taste. ❤
★★★★★
My mom gave me about 40 peaches, so I made this recipe and am very happy about the way it turned out, for one, I couldn’t find an easy peach jam recipe in another very commercial website and for two this truly was easy.
The only thing that I did differently was to add 1 cup of sugar, I found the jam to be very sweet and another cup would propably have ruined, so taste before you add both cups of sugar.
Thanks so much!
Wow I always was afraid to make jam but with this Easy Jam recipe I know I can do it!!
Thanks Jo-Anna
Just made this today. Thanks for the recipe. I think my neighbors are going to be too!
I’m just wondering if you can freeze this peach jam?
I want to make the recipe today. Thanks
Hi Diane!
I’ve never frozen this jam before, but I don’t see why you couldn’t. If you do, let me know how it turns out!
You are my new hero.. I am trying to learn better ways to eat fresh and your ez jam recipes are just what I was looking for. A thousand thank yous…Any tips for using peppers?
Thank you so much Donna! I love easy jam recipes too – the less ingredients and time it takes to make them, the better! And peppers…I don’t have any recipes yet, but now you’ve got me thinking! 🙂
How long will this jam keep … I’m assuming it goes in clean jars but isn’t procesed any further
I just keep it in the fridge for a couple of weeks or so, but most of the time it doesn’t last that long because we eat it up so fast! And yes, I just put it into clean jars for the fridge! 🙂
Can you use nectarines
Hi Michael! I’m not really sure as I’ve never cooked with nectarines before. If you try this, let me know how it turns out!
How many jars does this typically yield?
Can you do this recipe with strawberries and blueberries???
Hi Vilma! I have recipes for blueberry jam, and strawberry rhubarb jam that you might be interested in looking at:
Blueberry Jam: https://aprettylifeinthesuburbs.com/easy-blueberry-jam-2-ingredients/
Strawberry/Rhubarb Jam: https://aprettylifeinthesuburbs.com/easy-strawberry-rhubarb-jam/
I made the peach jam today. It it’s so easy to make. It smells absolutely delicious. I am impatiently waiting for it to cool so I can indulge. Thank you so much for sharing
You are so welcome! I’m so happy you enjoyed it!
Would it keep if I was to then finish a canning process with this recipe.
Hi Katie! Yes, absolutely it would!
My first time @ making jam. Do you not use pectin?
Hi Gail! For this recipe you don’t need pectin. The sugar and peaches cooked together make a nice jam without it!
How many points does this make. I love any easy recipe that I don’t need pectin. But I do can my jams or preserves. Your recipe looks really simple. Can not wait to use because I have a lot of peaches, figs and pears frozen to can.
I made this peach jam recipe today and I love it! My first time to make any kind of jam/jelly/preserves and they turned out perfect!! Thank you for the recipe!!!
One I put this in a jar how long will it stay good for? Refrigerated or pantry?
Hi Beth! It can stay in the fridge for up to 3 weeks! Enjoy!
Would you purée this at any point? My kids don’t like the pieces in the jam. If you did, at what point would you do it?
Hi Rae Ann! You could puree it at any point once the mixture becomes broken down…once it’s pureed, continue to cook it until it becomes like jam. Enjoy!
Used up some rapidly ripening peaches today with this recipe. It’s currently simmering on the stove, with a sprinkle of cinnamon and some chopped candied ginger, only because I can never make anything without tweaking it slightly. It smells heavenly! Thanks.
Oh what a delicious twist adding the ginger! I’m going to try that next time!
How much does this make? Thank you!
Hi Susan! This recipe will make about 2 cups of jam. Enjoy!
Thank you! For some reason my phone wasn’t showing how much it made. I am making this right now! So far looks great although its been cooking for over an hour and it hasn’t thickened.
Hi Susan! Sorry I didn’t see this comment before the second one…maybe you need more sugar? I hope it turned out!
I live at a high altitude (above 5,000 feet) wil that make a difference?
Hi Susan! I’m not sure…if anything it could take less time to turn the the consistency of jam. Just watch it carefully! Good luck!
Thank you for your help Jo-Anna! Just needed longer cook time. It turned out beautifully and was my first time making jam! Made plum using your recipe as well and gave both away as gifts!
★★★★★
Thanks for the recipe! Turned out great!
★★★★★
I’m so glad you enjoyed it!
Hi Jo-Anna. I am making this jam to can this morning. Once the jam is in the jars do I place them in a water bath or just let them rest until they all seal themselves?
Hi Kate! Because it’s a small batch recipe, I don’t usually seal my jars for this particular jam…we usually eat ours up in less that 2 weeks. If you want to can it, and you want the jars to seal, you will definitely have to place them in a water bath.
Hello, I was wondering if frozen peaches could work for this either frozen or thawed. Or is it best to wait for this year’s harvest to try
Hi Rachel! I think frozen peaches (thawed) would work great for this jam recipe! If you find that the jam is not ‘jamming’ up after quite some time, just add a little more sugar to it, but I think it should be just fine!
I’ve made this with peach and apricots. I add 2 or 3 tablespoons of fresh crushed pineapple to each cup. To me it makes the jams flavor intensify.
★★★★★
I just made this and it was SO delicious and easy! Can’t wait to eat it all week 🙂
★★★★★
I’m so glad you enjoyed it Hannah! It’s so easy and delicious!
Trying recipe this out tonight…
Not the best time to be making peach jam but I’m heading off to Europe soon for three weeks and my peaches are ripe and perfect right now! I don’t know what else to do because I don’t want them to just get eaten by other people that I give them away to. I wanna be able to enjoy them when I get back so I’m making this now! Wish me luck! Pictures will follow…
I hope you loved your jam Beth!
Hello! Can this recipe be doubled to make a larger batch? Thanks!
Hi Kim! Absolutely!
This is amazing and easy… I used only 1 1/2 cups of sugar as my home is full of diabetics and my peaches were very ripe and extra sweet to begin with… Passed this recipe on to my cousin with 4 boys and will likely make again if I get extra peaches again.
★★★★★
I’m so happy you enjoyed this recipe Samantha! It’s a favourite here too…so easy and delicious!
I’m not sure my peach preserve is going to set up enough. I did read the microwave recipe and it says to microwave in small time increments until it is a thicker consistency. I think I might microwave mine. Maybe i won’t. I haven’t decided yet, but I am going to try the microwave method next. It tastes delicious no matter the consistency.
Thank u for this recipe.
★★★★★
Hi! I am having trouble with my jam thickening. I tripled the receipe and let it cook an hour. I only used one lemon because that is all i had. Do you have any suggestions on how i can giet to thicken now?
Hi Kim! That is strange…I would try adding more sugar to thicken it.
Hi , Joanna. Great recipe. I am making my second batch!
★★★★★
Hi Anthony! I’m so happy you enjoyed it!
Hi! I used this recipe with 8 ripe peaches leftover from our July 4th weekend. This recipe is so quick and easy to make. Instead of the 2 cups of white sugar, I used 1 cup of Splenda Sweetener Sugar Blend. It’s so good! My husband said he could eat it from the jar with a spoon. Thank you so much! 🍑
★★★★★
You’re so welcome Helen! I’m really happy you enjoyed this jam…it’s SO delicious and easy!!
So many of the preserve recipes ask for double the sugar here, even so was worried it would be too sweet, but it’s just right!
Question though, second time I made this I put the sugar in with the peaches and then brought to boil and simmer, I just forgot. Now the preserve color is more brown than yellow. Is that from the burning of the sugar upfront? Will it be too sweet then?
★★★★★
So easy and turned out delicious thanks for the recipe. I also made some vanilla ice cream and swirled some jam through in the freezer now.
★★★★★
I’m so happy you enjoyed it Nina!
Can I use frozen peaches instead of fresh? I have beautiful ones that I froze last fall and would like to make them into jam.
Hi Dianna! Absolutely, frozen peaches work great in this recipe!
Just finished making this peach jam this morning added some bourbon absolutely divine.
★★★★★
I’m so happy you enjoyed it!
Your recipe was easy to follow. Mine took about an hour and a half to thicken. My question is: I poured the jam into jars to cool, but the jam hardened…. Do you know why??
★★★★
Hi Helen! It sounds like it may have cooked a little too long…jams and jellies harden as they cool.
Thanks! I was waiting till it was thick enough to separate when putting the spoon thru. 🤷🏻♀️
I’ll try again!! 🤞
Just made a double batch with only 2 1/2 cups sugar and it tastes awesome, it’s in its cooling stage right now. Thank you so much will be making more as my peach tree is busting at the seems.
Making my 2nd batch! I added some cinnamon and nutmeg for a nice warm flavour.
I am canning jams. Is this recipe good to can?
It’s a perfect recipe to can!
Jo-Anna, I love this recipe and made it multiple times this summer! Do you think I could use the same recipe for apples? I have so many, I need a simple recipe to make some apple jam.
★★★★★
I’m so happy you enjoyed this recipe Jeanette! I haven’t tried making apple jam before but I definitely would try with this recipe!