Peach Jam

Sweet, simple, and bursting with summer flavor—this 3-ingredient easy peach jam recipe is made with fresh peaches, sugar, and lemon juice. No pectin or peeling required!

How to make fresh peach jam with no peeling, no pectin

Featured Ingredients

• Peaches: Ripe, juicy fresh peaches are the best asset in this recipe.
• Sugar: Less than most jam recipes, but sugar is still necessary to sweeten and thicken jam.
• Lemon juice: Contains pectin, so it helps thicken and add texture to the jam, plus it is the cooking liquid for the jam and adds a bright flavor.
• Salt: Brings out the natural flavor of the peaches.

Step-by-Step Instructions

1. Place peaches and lemon zest and juice. Bring to a simmer; cook 10-15 minutes or until peaches start to soften, stirring occasionally.
2. Stir in sugar, spices (if using) and salt; cook another 10-15 minutes or until jam has mostly thickened (a little liquid is okay), stirring occasionally.
3. Remove from heat; let sit 15-20 minutes or until mostly cooled.
4. Transfer mixture to a high-speed blender. Blend on the lowest setting until jam reaches desired texture (I like it slightly chunky, but pureed enough so there aren’t pieces of peel).
   • Alternatively, blend in the pot using an immersion blender.
5. Taste and adjust the seasoning, if necessary (if it falls a bit flat, add another pinch of salt; or you may want a bit more of the spices, it’s up to you).
6. Transfer to jars without lids; let completely cool. Secure lids on the jars; refrigerate up to 1 week.

Recipe Substitutions and Alterations

• For the peaches: You can use frozen peaches instead of fresh. You can also swap for another stone fruit, such as apricots, nectarines, cherries and plums.
• For the sugar: You can try this recipe with a natural non-nutritive (no calories or sugar) sweetener, such as stevia or monkfruit extract, but you may have to alter the amount (I have not tested this recipe with a zero calorie sweetener).
• For the lemon juice: You need pectin from the lemon juice, so I wouldn’t skip it.

Nutrition Considerations

• To make this gluten-free: This recipe does not contain gluten.
  • Be sure all ingredients you choose are gluten-free.
• To make this dairy-free: This recipe does not contain dairy.
• To make this vegan: This recipe does not contain any animal products.
• To make this nut-free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut-free.
• To make this egg-free: This recipe does not contain eggs.
• To make this even lower in sugar: Try with a zero calorie sweetener, such as monkfruit extract or stevia, but you’ll likely have to alter the amount (I haven’t tested the recipe with a zero calorie sweetener).

Storage Suggestion

• Since it’s not properly canned, store the jam in the refrigerator up to 1 week.
• If you’d like to can the jam, you’d have to wash, sanitize and sterilize the jars, pack the jam in and secure the lid, then boil the closed jars. Follow the USDA Extension canning guide for proper canning techniques.

Why don’t I need to peel the peaches?

• You can peel the peaches if you want, but I use an immersion blender at the end of the cooking process to help puree the peels.
• It makes prep easier and the peel contains beneficial nutrients like fiber, so it pays to leave the peels on.

Why don’t I need to add pectin?

• Lemon juice naturally contains pectin, so as long as you add it to the jam, it’ll help thicken and add texture.

Peach recipes to try this summer

• Banana Peach Smoothie
• Peach Guacamole
• Prosciutto Peach Bites
• Mini Peach Bundt Cakes
• Bourbon Peach Grilled Pork Tenderloin

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