There’s nothing quite like the first bite of a sun-ripened peach in July—juicy, sweet, and bursting with summer. Some of my earliest kitchen memories are of standing on a step stool next to my mom, watching her transform baskets of golden peaches into jars of glistening homemade peach jam. The whole house would smell like sunshine and sugar for days. Now I continue the tradition with my own kids, though I’ve tweaked Mom’s recipe over the years to make it even simpler. This small-batch version lets you capture that peak-season flavor without spending all day in the kitchen. The best part? You can make this with or without pectin (I’ll walk you through both methods), so whether you’re a canning pro or just dipping your toes into preserves, you’ll end up with something special to spread on toast, swirl into yogurt, or—let’s be honest—eat straight from the spoon.
Why You’ll Love This Homemade Peach Jam
This recipe has been my go-to summer tradition for years, and here’s why it’ll become yours too:
- Small-batch simplicity: No overwhelming quantities—just 3 perfect jars that won’t clutter your pantry (though they disappear fast in my house!)
- Sweetness you control: Love tart jam? Reduce the sugar. Prefer it syrupy-sweet? Add an extra 1/4 cup. The peaches are your canvas.
- No pectin? No problem: I’ve tested both versions—with pectin for quick-setting jam, or the old-fashioned slow simmer method that lets the fruit’s natural juices shine.
- Preserve or refrigerate: Water-bath can it for shelf-stable goodness, or stash jars in the fridge if you know you’ll devour it within weeks (we always do).
- Summer in a jar: That first spoonful transports me back to peach-stained fingers and sticky countertops—the best kind of kitchen memories.
Ingredients for Homemade Peach Jam
Here’s all you need to capture that sweet summer flavor—most of it’s probably already in your kitchen! I’ve grouped everything so you can easily spot the basics versus the “make it your own” additions:
- 4 cups peeled and chopped peaches (about 6-7 medium peaches—ripe but still firm)
- 2 cups granulated sugar (reduce to 1 1/2 cups if your peaches are super sweet)
- 2 tablespoons fresh lemon juice (bottled works in a pinch, but fresh gives the best bright flavor)
Optional extras:
- 1 box (1.75 oz) powdered pectin (for faster setting—I like Ball or Sure-Jell)
- 1 teaspoon vanilla extract (my secret for adding warmth—stir it in right at the end!)
That’s it! No fancy ingredients—just good fruit and a few pantry staples. The magic happens when they simmer together.
How to Make Homemade Peach Jam
This is where the magic happens! Making peach jam is easier than you think—I’ve broken it down into simple steps so you can nail it on your first try. The key is patience (and a good wooden spoon). Trust me, watching those peaches transform into glossy, golden jam is worth every stir.
Preparing the Peaches
First things first—let’s tackle the peaches. You want ripe but firm ones; if they’re too soft, they’ll turn to mush. My grandma’s trick? Dunk them in boiling water for 30 seconds, then ice water—the skins slide right off! Chop the peeled peaches into small pieces (about ½ inch). Don’t worry about perfection—a few chunky bits add lovely texture.
Cooking the Jam
Now for the fun part! Toss your peaches, sugar, and lemon juice into a heavy-bottomed pot—the lemon keeps the color bright. Stir over medium heat until the sugar dissolves (about 5 minutes). Here’s where you choose your path:
- With pectin: Stir in the pectin now, bring to a rolling boil, and cook for 1 minute exactly—you’ll see it thicken almost immediately.
- No pectin: Simmer 20-25 minutes, stirring often, until it coats the back of a spoon. Test by dropping a bit on a cold plate—if it wrinkles when nudged, it’s ready!
Off the heat, stir in vanilla if using—the aroma is heavenly!
Canning or Storing Your Homemade Peach Jam
If canning, pour the hot jam into sterilized jars (I run mine through the dishwasher or boil them for 10 minutes). Wipe the rims, seal with lids, and process in a water bath canner for 10 minutes. No canner? No worries! Just refrigerate your jam for up to 3 weeks—though ours never lasts that long. Pro tip: Label jars with dates so you remember which batch was your favorite!
Expert Tips for Perfect Homemade Peach Jam
After years of peach-stained aprons and countless taste tests, I’ve picked up a few secrets that take this jam from good to “can’t-stop-eating-it” great. First, sugar is your friend—but it shouldn’t overpower the peaches. Start with the recipe amount, then adjust to taste before the final boil. Too tart? Add another 1/4 cup. Too sweet? A splash of lemon juice balances it perfectly. Second, never skip the lemon juice—it’s not just for flavor! The acidity ensures safe canning and helps the jam set. When testing thickness, I chill a spoon in the freezer, then drizzle jam on it—if it holds its shape after a minute, you’ve nailed it. Last tip: stir like you mean it to prevent scorching, especially with no-pectin versions. A heavy-bottomed pot and a wooden spoon are my jam-making superheroes!
Homemade Peach Jam Variations
Once you’ve mastered the basics, try these fun twists to make your peach jam truly your own! A pinch of cinnamon or ginger adds cozy warmth—perfect for fall toast. For a deep, caramel-like flavor, swap half the sugar with honey (reduce lemon juice slightly). Short on time? Skip the canning and make freezer jam—just mix peaches with sugar and pectin, then freeze in jars. The possibilities are as sweet as summer itself!
FAQs About Homemade Peach Jam
I get questions about this recipe all the time—here are the ones that pop up most often from fellow jam lovers!
Can I use frozen peaches for homemade peach jam?
Absolutely! Frozen peaches work great—just thaw and drain them well first. I actually keep a bag in my freezer for off-season cravings. The texture might be slightly softer than fresh, but the flavor? Just as summery!
How long does homemade peach jam last?
If you water bath can it properly, your jam will stay delicious for about a year in the pantry (if you can resist eating it that long!). Opened jars or fridge-only jam keeps for 3 weeks—mine never makes it past two because we’re too busy slathering it on everything from pancakes to pork chops.
Is pectin really necessary?
Not at all! I love both versions. Pectin gives you faster results with less cooking time, while the no-pectin method lets the peaches’ natural flavors shine through with that beautifully slow-cooked texture. Beginners often start with pectin, then graduate to the traditional simmer—both are winners!
Can I reduce the sugar in peach jam?
You sure can, but be careful—sugar isn’t just for sweetness. It helps preserve the jam and gives it that perfect gel. I’ve had good results cutting it to 1 1/2 cups for very sweet peaches. Going lower? Stick to fridge storage and use within a couple weeks.
My jam didn’t set—can I fix it?
Don’t panic! If it’s too runny, just reheat it and simmer longer (no-pectin) or add a little more pectin dissolved in water. Too thick? Stir in a splash of warm water or lemon juice. Either way, you’ve got delicious peach syrup—perfect for ice cream or cocktails!
Nutritional Information
Just a friendly note: Nutritional values for this homemade peach jam are estimates and will vary slightly depending on your specific ingredients and peach sweetness. That said, we’re talking pure peach magic here—naturally sweet, full of summer flavor, and made with love (which, sadly, the FDA hasn’t figured out how to measure yet!).
Share Your Homemade Peach Jam Experience
I’d love to hear about your peach jam adventures! Did you add a twist—maybe a dash of cinnamon or a splash of bourbon? Share your favorite memories (or photos!) in the comments below. Nothing makes me happier than knowing this recipe is sparking new kitchen traditions in your home too. You can also follow along on our journey at our Facebook page!
PrintHomemade Peach Jam
A simple small-batch peach jam recipe with options for pectin or no-pectin methods, safe canning steps, and storage tips.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 3 half-pint jars 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups peeled and chopped peaches
- 2 cups granulated sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract (optional)
- 1 box pectin (optional)
Instructions
- Combine peaches, sugar, and lemon juice in a large pot.
- Cook over medium heat, stirring until sugar dissolves.
- If using pectin, add it now and stir well.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until thickened.
- Remove from heat and stir in vanilla if desired.
- Pour into sterilized jars, leaving 1/4 inch headspace.
- Process in a water bath canner for 10 minutes, or store in the refrigerator for up to 3 weeks.
Notes
- For a no-pectin version, cook longer until jam reaches desired thickness.
- Adjust sugar to taste if peaches are very sweet or tart.
- Use ripe but firm peaches for best results.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0