What do you do when life gives you peaches?
Make peach jam, of course!
The neighbor’s peach tree was so heavily loaded with peaches that one of the limbs broke off. Sad for the tree, but good for me because I got bags and bags full of free peaches. I normally stick to easy berry jam recipes like my favorite raspberry jam. I put together a couple batches of this homemade peach jam and found out that you can use a lot less sugar when you don’t use pectin. I cook and can my jam in jars instead of making freezer jam. If you have never canned jam before, it’s super easy, this is a good way to try it.
Peach jam is definitely a labor of love. It takes a lot of time and effort to peel off the skin, remove the pits and slice them up. Next time I do this, I will definitely invite friends over for a peach party to help me out. I did learn a new method of how to peel a peach. It’s easy and really works!
How To Peel a Peach
- Fill a large pot with water and heat to boiling.
- Drop peaches into pot and boil for 30-60 seconds.
- Remove peaches from water and the peach skin should slide right off.
Note: I found that the peaches must be ripe for this method to work really well. Otherwise, you’ll have to peel them the old-fashioned way with a paring knife.
Once your peaches are peeled, pitted and sliced, you are ready to begin to make your jam.
How to Make Homemade Peach Jam (No Pectin Recipe)
Step One: Put peach slices into food processor and lightly blend.
Step Two: Measure 5 cups of processed peaches into a large pot. Bring to boil on medium to medium high heat.
Step Three: Stir in 2 cups (or to your own personal level of sweetness) of white sugar. Lower heat to simmer and continue to boil the peach/sugar mixture, stirring often.
Step Four: Watch and stir your peach/sugar mixture carefully so it doesn’t burn on the bottom of your pot. After about 15-30 minutes of simmering, it should begin to thicken up. Test it by putting some on a spoon and allowing to cool. If the jelly coats the spoon, it is done and ready to be poured into your canning jars.
Step Five: Once your have poured the hot jam into your jar, put the lid and ring on. Then turn the jar upside down for about 5 minutes. After 5 minutes, you can flip it back over and allow to finish cooling for a couple of hours. Test the jar’s seal by pushing on the middle of the lid. It should not pop up and down when it is properly sealed.
Note: My first batch of peach jam cooked for nearly an hour before it reached the consistency I wanted. Peaches have a lot of water in them that will have to cook off before the jam will really gel without pectin. My second batch took about half an hour. You’ll just have to stir, watch, and test until your jam is perfectly peachy!