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
Jam Ingredients
- 2 lbs fresh ripe peaches (about 8 peaches)
- 2 tsp lemon zest (optional)
- 2 tbsp lemon juice
- 2 cups granulated sugar
Instructions
- 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.
- 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.
- Prepare Fruit: Remove the pits from the peeled peaches and slice them evenly. This helps the peaches cook down uniformly in the jam.
- 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.
- Add Sugar: Stir in the granulated sugar until it dissolves completely into the peach mixture.
- 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.
- 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.
- 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
