How to Make Peach Jam without Pectin

This simple and delicious peach jam recipe is made without pectin.  With only three ingredients this recipe is sure to be a regular in your home!

Have you ever tried making homemade jam? It’s surprisingly simple! Making jam is also a great way to preserve a fruit before it goes bad. Even if you don’t typically gravitate toward jam, give this peach jam without pectin a try. It may convert you to a jam lover! 

What You’ll Need to Make the Peach Jam

Equipment 

• Pot
• Knife
• Measuring cup
• Spoon
• Immersion blender (optional if you want smooth consistency in your peach jam)
• Pint mason jars for storage
• Canning jar funnel (optional, but nice to have)

Ingredients

• 5 cups (1000 g) Peaches peeled and chopped roughly 
• 5 Tbs (70 g) Lemon juice
• 3 ¾  cups (750 g) Sugar

How to Make Peach Jam Without Pectin

1. Peel, pit, and roughly chop peaches.
2. Add to pot over a medium heat, stir regularly until the peaches begin to release their juices.
3. For every cup of chopped peaches, add 3/4  cup of sugar.
4. Add 1 tablespoon of lemon juice for every cup of chopped peached used.
5. Stir continually using the back of your spoon to mash large bits of peaches. – You can use an immersion blender to remove all lumps if you choose.
6. Continue to simmer allowing the jam to thicken slightly. 
7. The jam will be runny because it’s hot, but you can test for doneness by dipping a metal spoon into your jam. Your jam is ready when the spoon is coated with a visible layer of jam that doesn’t drip off easily. 

FAQ‘s

How does this peach jam set without adding any pectin?

First of all, peaches naturally contain pectin that is released in the cooking process. It’s not enough pectin to help the jam set without the addition of an acid. Enter lemon juice! The citric acid in lemon juice acts as a natural “pectin booster” is a natural pectin booster which helps your jam to set. 

Why do I add lemon juice? Won’t it make my jam tart? 

Nope! Your jam will not be tart with the additional of lemon juice. As mentioned above, lemon juice is a natural pectin booster which helps to set your jam. It also prohibits bacterial growth, allowing your jam lasts longer.

How do I use jam besides adding to toast?

While a bit of jam is delicious on a fresh slice of sourdough, there are many ways to enjoy a little jam in your day! Some of our favorite ways to enjoy this peach jam is to add to a bowl of oatmeal, add a bowl of homemade yogurt, or add ice cream to make a delicious peach ice cream.

Can I use frozen fruit to make jam? 

Yes! You absolutely can use unsweetened frozen peaches to make jam. You will need to thaw them first, and strain off all excess liquid.  Then simply proceed with the recipe.  

Frozen fruit can give off a bit more water than fresh fruit, so it will take a little longer for your jam to thicken to the right consistency. 

Can I use canned peaches to make jam? 

Yes! You can use canned peaches to make jam. First, drain off the liquid, and rinse the peaches.  You may also want to cut back on some of the sugar, as canned peaches are generally more sweet than fresh or frozen.

How long will my jam keep? 

According to the USDA, jam will keep for up to 6 months when refrigerator.