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There’s nothing quite like capturing summer in a jar, and homemade peach jam is my absolute favorite way to do it. I still remember standing on a step stool in my grandma’s kitchen, watching her stir bubbling pots of golden peach jam that filled the whole house with the sweetest, sunshiniest smell. Now I get to share that magic with you!
This peach jam recipe is my go-to because it skips the fussy pectin packets and lets the peaches shine naturally. Just ripe peaches, sugar, and a splash of lemon juice – that’s it! Though I’ll let you in on my little secret: sometimes I sneak in vanilla or bourbon when I’m feeling fancy. After years of testing recipes in my nutrition studies and countless sticky kitchen experiments, I’ve perfected this simple formula that works every time.
What I love most is how forgiving this peach jam is. No fancy equipment needed, just basic canning tools and about an hour of your time. Whether you’re a first-time jam maker or a seasoned preserver, this recipe will give you jars of summer sunshine to enjoy all year long.
Why You’ll Love This Peach Jam
Oh honey, this peach jam recipe is about to become your new summer obsession! Let me tell you why:
First off – no pectin packets cluttering up your pantry! Just pure peach magic thickening up naturally with a little patience and stirring. I can’t tell you how many batches I’ve ruined with that powdered stuff before perfecting this method.
Want to know my favorite part? You can make it YOURS. That basic recipe is just the starting point – toss in vanilla for a cozy twist, bourbon for grown-up vibes, or even chili flakes if you’re feeling spicy (trust me, it’s amazing on biscuits!).
And beginners, listen up! Small batches mean less stress and quicker results. No wrestling with gallons of fruit like my grandma used to do. Just 3 perfect little jars of golden sunshine ready in under an hour.
Seriously, this peach jam is foolproof deliciousness that’ll make you feel like a canning pro – even if it’s your first time!
Ingredients for Peach Jam
Let’s gather our golden ingredients – this is where the magic starts! Here’s what you’ll need for my favorite peach jam:
The essentials:
- 4 cups peeled and chopped peaches (about 8 medium peaches)
- 2 cups granulated sugar (trust me, this ratio is perfect)
- 1 tablespoon fresh lemon juice (bottled works in a pinch)
Now for the fun extras – pick your adventure:
- 1 teaspoon vanilla extract (my secret weapon)
- 1 tablespoon bourbon (for a grown-up kick)
- 1/4 teaspoon chili flakes (surprisingly amazing!)
See? Simple as can be! Just wait till you smell these ingredients bubbling away together – pure summer happiness.
Equipment You’ll Need
Don’t worry – you probably already have most of this stuff in your kitchen! Here’s what I grab before making peach jam:
- A big ol’ heavy-bottomed pot (mine’s stained orange from years of jam making)
- Sterilized jars with lids (I reuse mine until they get too sticky)
- A trusty ladle (the one with the drippy edge is my favorite)
- Water bath canner (or any deep pot that fits your jars)
Bonus item: potato masher if you like smoother jam – though I often just use a wooden spoon for that rustic chunky texture!
How to Make Peach Jam
Alright, let’s get sticky! Making peach jam is easier than you think – just follow these simple steps and you’ll be spreading sunshine on toast in no time. I’ve made this recipe dozens of times, and I promise it’s foolproof if you take it slow and steady.
First things first – sterilize those jars! I always do this while prepping my peaches to save time. Just boil your jars and lids for 10 minutes and keep them warm until filling time. Now let’s dive into the fun part!
Preparing the Peaches
Here’s my grandma’s trick for easy peeling: blanch those peaches! Drop them in boiling water for 30 seconds, then plunge into ice water. The skins will slip right off like magic. Chop them into bite-sized pieces – I like mine chunky, but you can go smaller if you prefer smoother peach jam.
Pro tip: work over a bowl to catch all that precious peach juice! And don’t stress about perfect pieces – they’ll break down as they cook.
Cooking the Peach Jam
Now the real fun begins! Toss your peaches, sugar, and lemon juice into your biggest pot. Medium heat is your friend here – too high and you’ll scorch the bottom (trust me, I’ve learned this the hard way). Stir frequently as it comes to a gentle boil.
After about 15 minutes, you’ll notice the mixture thickening. Test it by dripping some on a cold plate – if it wrinkles when pushed, it’s ready! This usually takes 20-25 minutes total. That’s when I stir in any flavor boosts like vanilla or bourbon.
Canning the Peach Jam
Time to preserve that summer goodness! Ladle the hot peach jam into your warm jars, leaving 1/4 inch space at the top. Wipe the rims clean (sticky lids won’t seal properly), then screw on the lids finger-tight.
Process in a boiling water bath for 10 minutes. You’ll hear those satisfying “pops” as the jars cool – music to a jam maker’s ears! Always check seals before storing – lids should be firmly indented.
Tips for Perfect Peach Jam
After making more batches of peach jam than I can count (and yes, burning a few along the way!), here are my hard-earned secrets for jam success:
First – pick peaches that are ripe but still firm. Too soft and they’ll turn to mush; too hard and they won’t release enough natural pectin. I give them a gentle squeeze – they should yield slightly like a ripe avocado.
Sweetness varies by peach, so taste as you go! If your peaches are super sweet, you can reduce the sugar by 1/4 cup. Just remember – sugar helps with preservation too, so don’t cut back too much.
Want smoother jam? Mash those peaches with a potato masher halfway through cooking. Prefer chunks? Just stir gently and leave them be. Either way, you’re golden!
For more jam-making magic and recipe ideas, follow my Pinterest account where I share all my favorite preserving tricks!
Flavor Variations for Peach Jam
Let me tell you about my favorite ways to jazz up this recipe! A splash of vanilla makes it taste like summer mornings at grandma’s house. Bourbon adds a sophisticated kick – perfect for gifting. And if you’re feeling adventurous, just a pinch of chili flakes creates the most delicious sweet-heat balance. The possibilities are endless!
Serving and Storing Peach Jam
Oh, the delicious ways to enjoy this peach jam! My absolute favorite is slathered on warm, buttered toast – the way the jam melts slightly makes me weak in the knees. But don’t stop there! Swirl it into yogurt for breakfast, dollop it over vanilla ice cream for dessert, or pair it with sharp cheddar cheese for the perfect sweet-savory bite. Trust me, once you start, you’ll find excuses to eat it straight from the jar!
For storing your precious jars, find a cool, dark spot – my pantry shelf works perfectly. Properly sealed jars will keep for up to a year (if you can resist eating it that long!). If your jam thickens too much in storage, just stir in a teaspoon of warm water when reheating to bring back that perfect spreadable consistency. Now go enjoy your homemade sunshine!
Peach Jam FAQs
I get asked these questions all the time when friends see my jam-covered apron – here are the answers straight from my sticky recipe notebook:
Can I use frozen peaches?
Absolutely! Thaw them first and drain any excess liquid. The texture might be slightly softer than fresh, but the flavor is still amazing. This is my winter trick when I’m craving summer sunshine!
How do I know if the jam is thick enough?
The cold plate test never fails me! Drip some jam on a chilled plate, wait 30 seconds, then push it with your finger. If it wrinkles, it’s ready. No wrinkles? Keep cooking and test every 5 minutes.
Do I need pectin?
Nope! Ripe peaches have natural pectin that thickens beautifully with just sugar and lemon juice. That’s why I love this no pectin peach jam recipe – one less thing to worry about!
Why is my jam too runny?
Don’t panic! It often thickens as it cools. If it’s still too thin after cooling, just reheat and simmer longer. Next time, use slightly firmer peaches – they have more natural pectin.
Nutritional Information
Nutritional values are estimates only and will vary based on specific ingredients used. The exact content depends on peach ripeness and sugar brand variations.
Share Your Peach Jam Experience
I’d love to hear about your kitchen adventures! Did you stick with the classic or try something fun like vanilla or chili? Leave a comment below with your favorite way to enjoy this sweet spread – and don’t forget to rate the recipe if you loved it! For more delicious inspiration, follow my Pinterest account where I share all my favorite preserving ideas. Happy canning!
PrintHomemade Peach Jam
A simple and delicious peach jam recipe with no added pectin, perfect for preserving summer peaches.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3 half-pint jars 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups peeled and chopped peaches
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon bourbon (optional)
- 1/4 teaspoon chili flakes (optional)
Instructions
- Sterilize your jars and lids by boiling them for 10 minutes.
- Combine peaches, sugar, and lemon juice in a large pot.
- Cook over medium heat, stirring frequently, until the mixture thickens (about 20-25 minutes).
- Remove from heat and stir in vanilla, bourbon, or chili flakes if using.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Process jars in a water bath for 10 minutes.
- Let cool and check seals before storing.
Notes
- Use ripe but firm peaches for best results.
- Adjust sugar to taste if peaches are very sweet.
- For smoother jam, mash peaches with a potato masher.
- Find more recipes on our Pinterest account.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg