Homemade No Pectin Peach Jam
This easy homemade peach jam recipe is bursting with sweet summer flavor—no pectin required! Made with just fresh peaches, lemon juice, and sugar, it's the perfect way to preserve peak-season fruit in a jar.
Servings 48 servings
Calories 47kcal
Ingredients
- 5 large fresh peaches
- 2 ½ cup granulated sugar
- 1 lemon juice and zest
Instructions
- Peel, pit and chop the peaches. You need about 6 cups of chopped fruit.
- In a large 4-quart pot combine chopped peaches, sugar and lemon juice and zest.
- Let peach mixture sit for at least 4 hours or up to overnight.
- Over medium heat, bring peach mixture to boil slowly, stirring often to prevent sticking. Reduce temperature to medium-low if peach mixture is about to boil out of your pot.
- Cook until thickened, approximately 1 hour.
- Use a potato masher to break down the bigger chunks of peaches. If you want a smoother jam, use a hand blender and blend everything in the pot.
- Store in an airtight container in the refrigerator.
Notes
If you are making a lot of peach jam, pour hot jam into hot sterilized jars. Seal the jars and continue sealing them by using my hot water canning method.
CANNED: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.
REFRIGERATE: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.
FREEZE: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.
Nutrition
Serving: 1g | Calories: 47kcal | Carbohydrates: 12g | Sugar: 12g
