Easy Peach Jam Recipe

Introduction

This easy peach jam recipe is perfect for capturing the fresh, sweet flavor of summer peaches. Made with just a few simple ingredients and no need for pectin or canning, it’s a quick small batch jam that’s delicious on toast, biscuits, or yogurt.

Ingredients

• 2 lbs fresh ripe peaches (about 8 peaches)
• 2 tsp lemon zest (optional)
• 2 tbsp lemon juice
• 2 cups granulated sugar

Instructions

1. Step 1: Prepare the peaches by blanching to remove the skins if needed. To do this, place peaches in boiling water for 1 minute, then immediately transfer them to a cold water bath for 1 minute. The skins should peel off easily. If the skins already come off easily, you can skip this step.
2. Step 2: Peel the peaches, remove the pits, and slice them.
3. Step 3: In a large pot or skillet, combine the peach slices, lemon zest, and lemon juice. Cook over medium-low heat for about 15 minutes, stirring frequently and mashing the peaches as they soften to release their juices.
4. Step 4: Add the sugar and stir until it dissolves completely.
5. Step 5: Increase the heat to medium-high and bring the mixture to a boil. Cook for 5 minutes, stirring continuously to prevent burning.
6. Step 6: Reduce the heat to low-medium and let the jam simmer gently for 40 to 60 minutes. Stir occasionally. The jam is ready when it thickens enough to leave a trail behind the spoon. Be careful not to overcook, as the jam will thicken further as it cools.
7. Step 7: Remove the jam from heat and let it cool. Transfer to a clean jar with a lid.
8. Step 8: Store the jar in the refrigerator and enjoy within 4 weeks.

Tips & Variations

• Use ripe peaches that are firm but soft for the best flavor and easier peeling.
• If peach skins are stubborn, blanching them makes peeling much easier.
• You can adjust the sugar amount slightly depending on the sweetness of your peaches.
• Try adding a pinch of cinnamon or a splash of vanilla extract during cooking for a flavor twist.
• This small batch jam does not require canning; refrigeration is sufficient.

Storage

Store the peach jam in a sealed jar in the refrigerator for up to 4 weeks. When ready to use, you can spoon it directly onto toast or gently warm it in a saucepan if desired. Avoid leaving the jam out at room temperature for extended periods to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

When is the jam done?

The jam is done when it’s thick enough to leave a trail behind the spoon when stirred. Remember it will thicken more as it cools, so avoid overcooking.

Do I need to seal the jar?

No sealing or canning is necessary for this small batch jam. Since it’s refrigerated and consumed within 4 weeks, a sealed jar in the fridge is sufficient to keep it fresh.

Easy Peach Jam Recipe

---

★★★★★

4.7 from 120 reviews

• Author: Matteo
• Total Time: 1 hour 30 minutes
• Yield: About 2 cups 1x

Pin Recipe

Print Recipe

Description

This Easy Peach Jam recipe is a delightful homemade treat made with just fresh ripe peaches, lemon, and sugar. It’s a small batch jam that requires no pectin or canning, perfect for enjoying fresh summer peaches on toast, biscuits, yogurt, or ice cream. The jam is cooked slowly on the stovetop until thick and bursting with peach flavor—simple, scrumptious, and perfect for summer preservation in your fridge.

---

Ingredients

Scale 1x2x3x

Jam Ingredients

• 2 lbs fresh ripe peaches (about 8 peaches)
• 2 tsp lemon zest (optional)
• 2 tbsp lemon juice
• 2 cups granulated sugar

---

Instructions

1. Blanch the Peaches: Place the peaches into a pot of boiling water for exactly 1 minute. Then immediately transfer them to a cold water bath for 1 minute to stop cooking. This process loosens the skins making them easier to peel off.
2. Peel the Skins: Remove the peaches from the cold bath and gently peel off the skins using your fingers or a paring knife if needed. Skins should come off easily after blanching.
3. Prepare Fruit: Remove the pits from the peeled peaches and slice them evenly. This helps the peaches cook down uniformly in the jam.
4. Cook the Peaches: Place the sliced peaches, lemon zest, and lemon juice into a large pot or skillet. Over medium-low heat, cook for about 15 minutes until the peaches soften and release their juices. Stir frequently and use a spoon or potato masher to break down the fruit as it softens.
5. Add Sugar: Stir in the granulated sugar until it dissolves completely into the peach mixture.
6. Boil the Mixture: Increase heat to medium-high and bring the jam to a rolling boil. Cook and stir continuously for 5 minutes to incorporate the sugar and start thickening.
7. Simmer to Thicken: Reduce the heat to low-medium to gently cook the jam without boiling. Continue simmering for 40 to 60 minutes, stirring occasionally. The jam is done when it thickly coats the back of a spoon leaving a visible trail. Remember the jam will thicken more as it cools, so avoid overcooking.
8. Cool and Store: Remove the pot from heat and let the jam cool to room temperature. Transfer the finished jam into a clean jar with a lid and refrigerate. The jam can be stored in the fridge for up to 4 weeks.

Notes

• Use perfectly ripe peaches that are soft but not overly mushy for best flavor and easier peeling.
• If peach skins do not peel easily, blanching as described is essential for easy skin removal.
• This jam recipe makes approximately 2 cups of jam — a small batch perfect for refrigeration without the need for canning or sealing.
• The jam thickens further as it cools, so be cautious not to overcook during the simmering step.
• Store refrigerated jam in a clean jar with a tight-fitting lid and consume within 4 weeks for best quality.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Jam
• Method: Stovetop
• Cuisine: American

Keywords: peach jam, homemade jam, summer peaches, fruit preserves, easy jam recipe, no pectin jam, refrigerator jam