This old-fashioned peach jam is the kind of recipe that feels like it’s always belonged in the family. It’s simple, sweet, and made without any added pectin—just ripe, juicy peaches, a touch of sugar, and a bit of lemon juice to brighten it all up. The flavor is pure summer, and it’s one of those things that never goes out of season in my kitchen.
Peach jam just has a way of standing out. It’s golden, soft, and full of that mellow sweetness only a sun-ripened peach can offer. I make a lot of jams throughout the year, but peach is the one I always wait for—the one that feels like a reward at the end of a long, hot season.
Maybe it’s the way it makes the whole kitchen smell like sunshine, or the way it brings back porch-sitting memories with every bite. Spread on biscuits, stirred into yogurt, or eaten straight off the spoon, peach jam is comfort food at its best.
This recipe is my go-to every year. No pectin, no shortcuts—just real fruit, slow simmering, and the kind of homemade goodness that feels like it’s been around forever.
In this canning guide, I’ll walk you through exactly how to make and preserve this peach jam so you can hold onto that golden summer flavor long after the season’s passed.
Gathering Ingredients for Peach Jam
This is the batch I make when the peaches are coming in fast and I want enough jam to last through winter—and still have a few jars to give away.
Peaches: About 12 pounds of ripe peaches, peeled, pitted, and chopped. I usually grab a bit extra to be safe—there’s always one that’s too soft or bruised.
Sugar: Roughly 6 cups of granulated sugar. I use plain white or organic cane sugar. Brown sugar or honey changes the flavor too much, so I skip those.
Bottled Lemon Juice: You’ll need ½ cup of bottled lemon juice (5% acidity). It keeps the jam safe for canning and helps the color stay bright.
Butter (optional): A tablespoon of butter helps cut down on foam while the jam cooks. Not required, but it makes life easier.
Do You Need Pectin for Peach Jam?
Nope—you really don’t need pectin to make good peach jam. Peaches don’t have a ton of natural pectin like apples or citrus, so they take a little longer to thicken. But when you cook them low and slow with the right amount of sugar and lemon juice, they come together just fine on their own.
The lemon juice helps with the acidity, which is important for canning, but it also helps the jam set and keeps the color bright. I usually just simmer everything down until it hits around 220°F. That’s the magic number where it starts to thicken up naturally as it cools. A thermometer makes it easy, but honestly, I’ve done it plenty of times with just the cold plate test too.
Jam without pectin has a softer, more old-fashioned feel to it. It’s not too stiff or gummy—just smooth, sweet, and full of real peach flavor. The way it should be.
How To Make Peach Jam
Step 1: Peel and pit the peaches
Start by peeling your peaches. If they’re super ripe, the skins might come off easily with a paring knife. For most ripe peaches, score a small “X” on the bottom, blanch them in boiling water for about 30 seconds, then transfer to an ice bath. The skins should slip right off. For firmer peaches, a handheld fruit peeler works just fine.
Once peeled, remove the pits. Freestone peaches will twist apart easily, but for clingstone, just slice the fruit off the pit the best you can—it’s not worth the struggle.
Step 2: Chop and measure
Chop the peaches into even-sized chunks. No need to be precise—just try to keep the pieces fairly consistent so they cook evenly. You’ll need about 10 cups of chopped peaches for a batch that yields around 12 half-pint jars.
Step 3: Mash the fruit
Place the chopped peaches in a large, heavy-bottomed pot. Set the heat to medium and let the peaches warm up and release their juices. Once they’ve softened a bit, mash them gently with a potato masher or the back of a spoon to your preferred texture—chunky or smooth, totally up to you.
Step 4: Add lemon juice and sugar
For every 10 cups of peaches, stir in about ½ cup bottled lemon juice (to keep the acidity at safe canning levels and help the jam set), and 3 to 4 cups of granulated sugar, depending on your sweetness preference. This is a low-sugar recipe, so expect a softer set than store-bought jam.
Step 5: Cook the mixture
Add 1 tablespoon of butter to the pot to help reduce foaming—totally optional, but it makes cleanup easier. Heat the mixture slowly over medium heat, stirring until the sugar is fully dissolved. Once it starts to boil, reduce the heat slightly and let it cook uncovered for 60 to 90 minutes, stirring often to prevent sticking. The jam will gradually darken and thicken as it cooks.
Step 6: Check the temperature
With no added pectin, reaching the right temperature is key to getting the jam to set properly. You’re aiming for 220°F (104°C). A candy or instant-read thermometer works best, but you can also use the cold plate test: drop a spoonful of jam onto a chilled plate, wait 30 seconds, then drag your finger through it. If the line stays clean, your jam is ready.
Canning Peach Jam at Home
I like to can my peach jam so it lasts well beyond the season. It’s one of those things that just feels good to have on the pantry shelf—something sweet and homemade, ready whenever you need a taste of summer. While fridge or freezer jam works too, canning gives it a much longer shelf life without taking up space in the fridge or freezer.
Before you start cooking the jam, go ahead and get your canner ready. Fill it with water and start heating it to a simmer—around 180°F is perfect—so it’s hot by the time your jars are filled.
Once your jam is finished, ladle it into hot, clean jars, leaving about ¼ inch of space at the top. Wipe the rims to keep the seals clean, then add your lids and rings. Twist them on until they’re just snug—not too tight.
Use a jar lifter to place the jars into your canner. Bring the water to a full, steady boil, then process the jars for 10 minutes (or 15 minutes if you live above 6,000 feet).
When they’re done, carefully remove the jars and set them on a towel. Let them cool undisturbed for 12 to 24 hours. You’ll know they sealed properly if the lids don’t flex when you press down in the center.
Any jars that didn’t seal should go in the fridge and be used first. The rest can be stored in a cool, dark place and will hold their flavor for up to a year. Just be sure to refrigerate them once they’re opened.
Classic Peach Jam Without Pectin (Water Bath Canning Recipe)
Ingredients
- peeled (pitted, and chopped fresh peaches — use about 12 pounds of whole peaches) 10 cups
- bottled lemon juice with 5% acidity ½ cup
- granulated sugar (depending on your sweetness preference) 3 to 4 cups
- unsalted butter (optional for reducing foam) 2 tablespoon
Instructions
- Wash the peaches and peel them. If very ripe, the skins may slip off with a paring knife. Otherwise, score an “X” on the bottom of each peach and blanch in boiling water for 30 seconds. Transfer to an ice bath and peel from the “X.” Use a fruit peeler for firmer peaches if needed.
- Slice the peaches in half, remove the pits, and chop the fruit into evenly sized chunks. You’ll need about 10 cups of chopped fruit for this recipe.
- Place the peaches in a large, heavy-bottomed pot and warm over medium heat until they begin to soften and release their juices. Use a potato masher or the back of a spoon to mash them to your preferred texture—chunky or smooth.
- Add ½ cup bottled lemon juice and 3 to 4 cups of granulated sugar, depending on your taste and how sweet the peaches are. Stir in 1 tablespoon of butter if using, to help reduce foaming.
- Stir the mixture well and bring it to a gentle boil. Lower the heat and let it simmer uncovered for 60 to 90 minutes, stirring often. The jam will slowly thicken and deepen in color.
- Check the temperature using a candy or instant-read thermometer. When the jam reaches 220°F, it should be ready. If you don’t have a thermometer, use the cold plate test—drop a bit of jam onto a chilled plate, let it sit for 30 seconds, then drag your finger through it. If the line holds, it’s done.
- Ladle the hot jam into warm, sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, add the lids and rings, and tighten until fingertip-tight.
- Place jars in a boiling water bath canner. Process for 10 minutes (or 15 minutes if above 6,000 feet elevation). Carefully remove jars and let them cool for 12 to 24 hours. Check seals, label, and store in a cool, dark place for up to one year.
Notes
- Slightly underripe peaches give better texture and natural pectin for thickening.
- Freestone peaches are easier to prep, but clingstone works too.
- If your jam ends up runny, you can reboil it with a bit more lemon juice to help it set.
- Always remove the rings after jars have sealed to prevent rust or false seals during storage.
