Easy Peach Jam

Make this Easy Peach Jam with only 3 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 CrispPeach PiePeach 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

Enjoy!

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Easy Peach Jam


  • Author: Jo-Anna Rooney
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: About 2 cups

Description

Make this Easy Peach Jam with only 3 simple ingredients!  No pectin or canning required!


Ingredients

  • 2 lbs fresh ripe peaches (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.

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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60 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 Maddy March 31, 2018 at 12:10 AM

        Just tried your recipe and it’s lovely. I had to make a slight variation as I had too little fruit for the whole amount, and a little too much for half – my fruit to sugar ratio is a bit higher. I had some on a scone with cream and it’s very good.

    • Reply Maddy March 31, 2018 at 12:05 AM

      A heavy bottom pan is one with a thick bottom, not the cheap aluminium or steel ones where the bottom is no thicker than the sides of the pan. My pots are steel, but the bottom is a sandwich of steel, copper and aluminium. You get better heat control and you can simmer more easily. If you tried this recipe in a thin metal pan, it would burn.

  • 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 Sharon Samuels August 12, 2017 at 5:54 PM

    I made the peach jam today. It it’s so easy to make. It smells absolutely delicious. I am impatiently waiting for it to cool so I can indulge. Thank you so much for sharing

  • Reply Katie September 18, 2017 at 9:41 PM

    Would it keep if I was to then finish a canning process with this recipe.

  • Reply Gail Fitzpatrick September 21, 2017 at 11:13 AM

    My first time @ making jam. Do you not use pectin?

    • Reply Jo-Anna@APrettyLife September 22, 2017 at 11:14 AM

      Hi Gail! For this recipe you don’t need pectin. The sugar and peaches cooked together make a nice jam without it!

  • Reply Betty Livengood March 21, 2018 at 4:08 PM

    How many points does this make. I love any easy recipe that I don’t need pectin. But I do can my jams or preserves. Your recipe looks really simple. Can not wait to use because I have a lot of peaches, figs and pears frozen to can.

  • Reply Sharon R. June 19, 2018 at 2:00 PM

    I made this peach jam recipe today and I love it! My first time to make any kind of jam/jelly/preserves and they turned out perfect!! Thank you for the recipe!!!

  • Reply Beth August 6, 2018 at 11:02 AM

    One I put this in a jar how long will it stay good for? Refrigerated or pantry?

    • Reply Jo-Anna Rooney August 12, 2018 at 11:41 AM

      Hi Beth! It can stay in the fridge for up to 3 weeks! Enjoy!

  • Reply RAE ANN CASWELL August 6, 2018 at 2:36 PM

    Would you purée this at any point? My kids don’t like the pieces in the jam. If you did, at what point would you do it?

    • Reply Jo-Anna Rooney August 12, 2018 at 11:40 AM

      Hi Rae Ann! You could puree it at any point once the mixture becomes broken down…once it’s pureed, continue to cook it until it becomes like jam. Enjoy!

  • Reply Yvonne August 9, 2018 at 12:41 PM

    Used up some rapidly ripening peaches today with this recipe. It’s currently simmering on the stove, with a sprinkle of cinnamon and some chopped candied ginger, only because I can never make anything without tweaking it slightly. It smells heavenly! Thanks.

    • Reply Jo-Anna Rooney August 12, 2018 at 11:56 AM

      Oh what a delicious twist adding the ginger! I’m going to try that next time!

  • Reply Susan DeElena August 31, 2018 at 9:22 AM

    How much does this make? Thank you!

    • Reply Jo-Anna Rooney September 1, 2018 at 3:06 PM

      Hi Susan! This recipe will make about 2 cups of jam. Enjoy!

      • Reply Susan September 7, 2018 at 8:41 AM

        Thank you! For some reason my phone wasn’t showing how much it made. I am making this right now! So far looks great although its been cooking for over an hour and it hasn’t thickened.

        • Reply Jo-Anna Rooney September 7, 2018 at 4:55 PM

          Hi Susan! Sorry I didn’t see this comment before the second one…maybe you need more sugar? I hope it turned out!

      • Reply Susan September 7, 2018 at 8:57 AM

        I live at a high altitude (above 5,000 feet) wil that make a difference?

        • Reply Jo-Anna Rooney September 7, 2018 at 4:52 PM

          Hi Susan! I’m not sure…if anything it could take less time to turn the the consistency of jam. Just watch it carefully! Good luck!

          • Susan DeElena September 12, 2018 at 12:05 PM

            Thank you for your help Jo-Anna! Just needed longer cook time. It turned out beautifully and was my first time making jam! Made plum using your recipe as well and gave both away as gifts!

  • Reply Derek Nason September 22, 2018 at 7:01 PM

    Thanks for the recipe! Turned out great!

  • Reply Kate Luginbill October 7, 2018 at 10:19 AM

    Hi Jo-Anna. I am making this jam to can this morning. Once the jam is in the jars do I place them in a water bath or just let them rest until they all seal themselves?

    • Reply Jo-Anna Rooney October 7, 2018 at 11:50 AM

      Hi Kate! Because it’s a small batch recipe, I don’t usually seal my jars for this particular jam…we usually eat ours up in less that 2 weeks. If you want to can it, and you want the jars to seal, you will definitely have to place them in a water bath.

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