Easy Peach Jam
Easy Peach Jam Recipe
Make this Easy Peach Jam Recipe with only 3 simple ingredients! This small batch jam requires no pectin or canning.
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.
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.
Did you try this recipe?Follow and tag @prettysuburbs on Pinterest so we can see what you’ve made!
More homemade jam:
More Peach Recipes
Salads, cakes, pies, desserts and more!
Have a delicious day!
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!