Homemade Peach Jam (No Pectin) Recipe

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peach jam no pectin recipe

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

  1. Fill a large pot with water and heat to boiling.
  2. Drop peaches into pot and boil for 30-60 seconds.
  3. 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.

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!

 

 

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Comments

  1. Robin Wilson says:

    I sure am glad to have seen this post now. It won’t be long before peaches are in abundance here. We have had a good bit of rain this season (at last) so it should be a bumper crop. I didn’t realize that I could make jam without a canner! I love, love, LOVE peaches and it would be so nice to have that fresh flavor in the winter time! Thanks!

  2. I learned to make and can jam just a couple of years ago, and I’m excited to try this peach jam. I love the fact that the proportion of fruit to sugar is heavily in favor of the fruit. I’ll be watching the sale fliers for a good buy on peaches, for sure. Thanks!

  3. This recipe was great. I have been making peach jam for years with pectin and never really liked it so when I found this one, I was thrilled!!!!! The jam set up in 20 minutes and one thing I did different was when I processed the peaches I added the sugar then. Simple and easy recipe and super yummy jam. Thank you for posting.

    • Hi Susy, Thanks so much for stopping back by and leaving your comments. I know it always helps me decide whether or not to try a new recipe from a blog when I see if others have had success. So it’s nice to hear positive things and suggestions. I’m so glad your jam turned out so well! – Nicole

  4. Kevin Middleton says:

    I have made pectin free peach jam for about 10 years now. This is first year we used processor. Also, I do not peel the peaches, they cook down while you are simmering. Peach peels contain about .4% pectin. Once it is done you could never tell the peels were cooked into the jam.

  5. Debbie Welchert says:

    What a great easy recipe. I’m definitely going to give it a try. I know I’m going to have trouble from just eating it from the jar.

  6. Wow, this recipe looks great. I have made lots of jam through the years, but never peach. A week ago we had so many still green peaches and didn’t think they would ripen. Well, all of a sudden they did. I’m making this jam tonight after work! Thanks for all the good comments too! Love the food processor idea and adding the sugar at that time.

  7. DID IT YOUR WAY WORKED LIKE A CHARM. ITS GREAT TO HAVE PEACH JAM THAT MY MOM USED TO MAKE FROM THE SAME TREE!
    TONY

  8. Marcia Lee says:

    I copied your recipe & also pinned it to my pinterest recipe board. I too have made a lot of jams over the years but always with pectin. I can’t wait to try this & give the recipe to my son. He just had my husband and I over for dinner & sent his dad home with a jar of jam that he, his wife & some friends made. I think he too would like to try your recipe. Thank you for sharing.

  9. This looks great. I don’t think we’ll eat ALL of it right away…could I freeze it in tupperware since I don’t have canning supplies?

    • Hailey,

      I’m not sure since I have never tried freezing it myself. However, I would think it should be fine to freeze it. I’d give it a try if I were you. :) Let me know how it goes. -Nicole

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