| | |

Easy Peach Jam

Posted Updated
Jump to Recipe

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!

Easy Peach Jam

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.

Easy Peach Jam

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

You will know the jam is done when the mixture is thick enough to leave a trail behind the spoon…drag a spoon through the jam and it should leave an open trail behind. Also note that the jam will thicken as it cools, so be careful not to overcook it.

No. Because this is a small batch jam (makes about 2 cups), you can keep it in a jar in the fridge for up to 4 weeks. Just make sure the jar you use has been sterilized/cleaned properly.

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.
How to Blanch Peaches
  • Now peel off the peach skins.
How to Blanch Peaches

How to make peach jam:

Easy 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.
Easy Peach Jam
  • 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
Print

Easy Peach Jam Recipe

A bowl of fresh peach jam
Print Recipe

★★★★★

5 from 38 reviews

Make this Easy Peach Jam Recipe with only 3 simple ingredients! This small batch jam requires no pectin or canning.

  • Author: Jo-Anna Rooney
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: about 2 cups 1x
  • Category: Jam
  • Method: Stovetop

Ingredients

Units Scale
  • 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.

  1. Put your peaches into a pot of boiling water, for 1 minute. No longer.
  2. Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.
  3. The skins should just peel off.
  4. Peel off the skins.

Making the jam:

  1. Once the skins have been removed, take out the pits, and slice the peaches.
  2. Place the peach slices, lemon zest and lemon juice into a large pot or skillet.
  3. Over medium-low heat cook for about 15 minutes, until the peaches are soft, and the juices are released.
  4. As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.
  5. At this point, add the sugar, and stir until dissolved.
  6. On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.
  7. 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.
  8. Remove from heat, and let cool.
  9. Add to a jar with a lid and refrigerate.

Keywords: peach jam, peach jam recipe, peach preserves

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

More homemade jam:

A pot of Blueberry Jam

More Peach Recipes

SEE ALL PEACH

Salads, cakes, pies, desserts and more!

Have a delicious day!

Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

103 Comments

  3. 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!

    Reply

  4. 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!

    Reply

      1. 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!

        Reply

    2. 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

      Reply

  9. 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!!!

    Reply

      1. 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.

        Reply

    2. 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.

      Reply

        1. 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.

          Reply

    1. 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. ❤

      ★★★★★

      Reply
  12. Pingback: Easy Strawberry Rhubarb Jam
  13. Pingback: Easy Blueberry Jam {2 ingredients}

  14. 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!

    Reply
  17. Pingback: Grilled Pork Chops with Ginger Peach Chutney

  19. 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?

    Reply

    1. 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! 🙂

      Reply

    1. 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! 🙂

      Reply
  21. Pingback: Peach Bundt Cake - A Pretty Life In The Suburbs
  23. Pingback: 5 ways to preserve summer produce without canning | Cool Mom Eats

  25. 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

    Reply

  28. 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.

    Reply

  29. 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!!!

    Reply

  31. 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?

    Reply

  32. 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.

    Reply

      1. 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.

        Reply

          1. 5 stars
            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!

            ★★★★★

  35. 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?

    Reply

    1. 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.

      Reply

  36. 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

    Reply

    1. 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!

      Reply

  37. 5 stars
    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.

    ★★★★★

    Reply

  39. 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…

    Reply

  41. 5 stars
    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.

    ★★★★★

    Reply

  42. 5 stars
    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.

    ★★★★★

    Reply

  43. 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?

    Reply

  45. 5 stars
    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! 🍑

    ★★★★★

    Reply

  46. 5 stars
    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?

    ★★★★★

    Reply

  47. 5 stars
    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.

    ★★★★★

    Reply

  48. 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.

    Reply

  50. 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??

    ★★★★

    Reply

      1. Thanks! I was waiting till it was thick enough to separate when putting the spoon thru. 🤷🏻‍♀️
        I’ll try again!! 🤞

        Reply

  51. 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.

    Reply

  54. 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.

    ★★★★★

    Reply