Easy Peach Jam

Make this Easy Peach Jam with only 4 simple ingredients!  No pectin or canning required!
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It’s almost peach season!  If peaches don’t scream summer I don’t know what does.
We love peach anything.  Peach Crisp, Peach Pie, Peach Pancakes, and especially Peach Jam.
I made this jam last summer and it was surprisingly so easy!
It’s great too, because you don’t have to go through all the trouble of canning,
you can just make this batch and keep the jam in your fridge.  My kind of jam!

 

This on my list of things to make this year, so I’m bringing out of the archives!
You should try it!  You’ll be surprised at how easy it is to make, and how delish it is!

 

Easy Peach Jam
Simple.  Gorgeous.  Scrumptious!

 

Easy Peach Jam
 

Great as a gift!

 

Easy Peach Jam
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Easy Peach Jam

Servings 2 -3

Ingredients

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

Instructions

First, you will need to blanch your peaches. This is the easiest way to remove the skins.

  1. Put your peaches into a pot of boiling water, for 1 minute. No longer.
  2. Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.
  3. The skins should just peel off.
  4. Peel off the skins.

Making the Jam

  1. Then remove the pits, and slice up the peaches.
  2. Place peach slices, lemon zest and lemon juice into a heavy bottomed large pot, over medium-low heat.
  3. Cook for about 15 minutes, until the peaches are soft, and the juices are released.
  4. As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.
  5. At this point, add your sugar, and stir until dissolved.
  6. On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.
  7. After the 5 minutes, reduce the heat to low-medium (don't boil the jam, just slow cooking), for another 40-60 minutes. (Note, this is an adjustment that I made. The jam needed more time to thicken.) You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon (a little trick from Martha Stewart).
  8. Remove from heat, and let cool completely before serving.

Recipe Notes

Tip! Use ripe peaches. Not over ripe, but soft and ready to eat. The skins come off a lot easier.
(Adapted from Sweet As Sugar Cookies)

 

Here’s a Visual How-To:

 

How to Blanch Peaches
  • First, you will need to blanch your peaches.  This is the easiest way to remove the skins.
  • Put your peaches into a pot of boiling water, for 1 minute.  No longer.
  • Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute.  No longer.  Do not soak them.
  • The skins should just peel off.

How to Blanch Peaches
  • Peel off the skins.
  • Then remove the pits, and slice up the peaches.

 

Easy Peach Jam
  • Place peach slices, lemon zest and lemon juice into a heavy bottomed large pot, over medium-low heat.
  • Cook for about 15 minutes, until the peaches are soft, and the juices are released.
  • As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.

 

Easy Peach Jam
  • At this point, add your sugar, and stir until dissolved.
  • On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.
  • After the 5 minutes, reduce the heat to low-medium (don’t boil the jam, just slow cooking), for another 40-60 minutes.  (Note, this is an adjustment that I made.  The jam needed more time to thicken.)
  • Remove from heat, and let cool completely before serving.

 

Easy Peach Jam

 

Serve on toast, or ice cream!  So, amazingly delish!

Have a delicious day!
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32 Comments

  • Reply Lindsay @ Delighted Momma June 28, 2012 at 4:09 PM Oh this looks so good-and easy! Win win :) Homemade jam is the absolute best. Great pictures too Jo-Anna!
  • Reply Courtenay@Creek Line House June 28, 2012 at 4:38 PM Yum! Farmer's Market, here I come! Oh, goodness that rhymes...
  • Reply Tara June 28, 2012 at 6:23 PM Thanks for the recipes. My husband was shipped some Georgia peaches for his birthday. They area ripening faster than he can eat them. Now I know what to do with them!
  • Reply Tara June 28, 2012 at 6:23 PM Thanks for the recipes. My husband was shipped some Georgia peaches for his birthday. They area ripening faster than he can eat them. Now I know what to do with them!
  • Reply Allie June 28, 2012 at 6:41 PM This looks delicious, and so easy to make! Beautiful pictures!
  • Reply Charlotte June 28, 2012 at 7:43 PM Just wanted to stop by and say Hello. I may not comment on each post, but I am reading them. Stay cool! Don't forget the peach ice cream!
    • Reply A Pretty Life in the Suburbs July 4, 2012 at 3:40 AM Thank you Charlotte! I'm so very happy you read along, and so glad you left a comment - I appreciate them so much!
      Have a great day!
      Jo-Anna
    • Reply Valerie June 27, 2013 at 5:09 PM Hi Charlotte, Years ago I had a really successful recipe for microwave jelly. It made small batches (less than 2 quarts if I remember and cannot be doubled) but there was no stirring over a hot pot when it's 100+ degrees here in Sacramento. Unfortunately I've lost it. Do you know of this? It was originally from Sunset but they're not as responsive as they once were
  • Reply J.Costa June 28, 2012 at 8:35 PM looks delicious Ana and great pics too !
  • Reply thistlewoodfarm June 30, 2012 at 1:13 AM That looks absolutely amazing! But what I am in awe of is your photography! You have a wonderful eye!

    blessings,
    karianne
  • Reply Jenn July 2, 2012 at 2:39 AM This does sound pretty easy. I wonder if I could do this same process with apricots? I like that it only makes a small amount - perfect for only two people!!!
    • Reply Jo-Anna September 13, 2013 at 3:36 PM I would definitely try this with apricots! I bet it would be fantastic…now I'm thinking I'm going to have to make some! ;)
  • Reply Ali Richardson July 3, 2012 at 2:31 AM Yum!!!
    Dumb question...what's a "heavy bottom" pan??
    • Reply Jo-Anna September 13, 2013 at 3:37 PM Not dumb at all! I really just should have said a regular sauce pan! tee hee
  • Reply Liz July 11, 2012 at 6:26 PM How long do you think this jam would be good for? I can't wait to try it! :)
  • Reply Easy Strawberry Rhubarb Jam May 31, 2013 at 6:04 PM [...] be afraid of making jam.  The kind of jams that I make are small batch jams (I also made an Easy Peach Jam) that require no pectin and you don’t even have to seal the jars.  Because the batches are [...]
  • Reply Easy Blueberry Jam {2 ingredients} June 11, 2013 at 2:32 PM [...] are other homemade jams you might enjoy: Easy Peach Jam Easy Strawberry Rhubarb [...]
  • Reply jnicholsonsides July 28, 2013 at 2:35 AM My mom gave me about 40 peaches, so I made this recipe and am very happy about the way it turned out, for one, I couldn't find an easy peach jam recipe in another very commercial website and for two this truly was easy. The only thing that I did differently was to add 1 cup of sugar, I found the jam to be very sweet and another cup would propably have ruined, so taste before you add both cups of sugar. Thanks so much!
  • Reply Myriel August 1, 2013 at 7:52 PM Wow I always was afraid to make jam but with this Easy Jam recipe I know I can do it!! Thanks Jo-Anna
  • Reply Jessica August 9, 2013 at 7:40 PM Just made this today. Thanks for the recipe. I think my neighbors are going to be too!
  • Reply Grilled Pork Chops with Ginger Peach Chutney September 3, 2013 at 7:25 AM […] now I’m loving peaches.  Peaches everything.  Peach Jam, Peach Crisp, Peach Pie, Peach Apricot Pie…you name it.  And yes, even for dinner!  I love […]
  • Reply Diane September 13, 2013 at 3:04 PM I'm just wondering if you can freeze this peach jam? I want to make the recipe today. Thanks
    • Reply Jo-Anna September 13, 2013 at 3:35 PM Hi Diane! I've never frozen this jam before, but I don't see why you couldn't. If you do, let me know how it turns out!
  • Reply Donna May 11, 2014 at 2:12 PM You are my new hero.. I am trying to learn better ways to eat fresh and your ez jam recipes are just what I was looking for. A thousand thank yous...Any tips for using peppers?
    • Reply Jo-Anna@APrettyLife May 13, 2014 at 4:45 PM Thank you so much Donna! I love easy jam recipes too - the less ingredients and time it takes to make them, the better! And peppers...I don't have any recipes yet, but now you've got me thinking! :)
  • Reply stephanie August 18, 2014 at 11:41 PM How long will this jam keep ... I'm assuming it goes in clean jars but isn't procesed any further
    • Reply Jo-Anna@APrettyLife August 19, 2014 at 4:28 PM I just keep it in the fridge for a couple of weeks or so, but most of the time it doesn't last that long because we eat it up so fast! And yes, I just put it into clean jars for the fridge! :)
  • Reply Peach Bundt Cake - A Pretty Life In The Suburbs August 22, 2014 at 7:04 AM […] Easy Peach Jam […]
  • Reply Jessica August 13, 2016 at 3:27 PM How many jars does this typically yield?
  • Reply 5 ways to preserve summer produce without canning | Cool Mom Eats August 16, 2016 at 3:59 AM […] way to preserve summer produce that would otherwise go bad. Plus, with jam as delicious as this Easy Peach Jam at A Pretty Life in the Suburbs, it probably wouldn’t last longer […]
  • Reply Vilma August 19, 2016 at 7:20 PM Can you do this recipe with strawberries and blueberries???
    • Reply Jo-Anna@APrettyLife August 21, 2016 at 3:27 PM Hi Vilma! I have recipes for blueberry jam, and strawberry rhubarb jam that you might be interested in looking at: Blueberry Jam: http://www.aprettylifeinthesuburbs.com/easy-blueberry-jam-2-ingredients/ Strawberry/Rhubarb Jam: http://www.aprettylifeinthesuburbs.com/easy-strawberry-rhubarb-jam/

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