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!
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.