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!
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!