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.
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.
More homemade jam:
Have a delicious day!