Recipe

Peach Jam Recipe

Fruity, bright, and perfectly spreadable. This small batch peach jam tastes like late summer and takes about 40 minutes on the stove.

By Matt Campbell

•

4.8

A glass jar of golden peach jam on a wooden counter with fresh sliced peaches and a spoon

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When peaches are good, they are really good. Like, juice-on-your-wrist, fragrance-filling-the-kitchen good. This seasonal peach jam is my favorite way to bottle that moment. It is fruity and bright, not overly sweet, and it sets up into that glossy, spoonable texture that makes toast feel like a treat.

This is a small batch recipe, which means no intimidating canning setup required. You can absolutely water-bath can it if you want shelf-stable jars, but the base recipe is designed for the fridge and freezer life most of us actually use.

Fresh ripe peaches in a bowl on a kitchen counter, ready to be chopped

Why It Works

Big peach flavor with a squeeze of lemon to keep it sunny and balanced.
Reliable set without pectin by reducing to the right temperature and texture.
Flexible sweetness so you can adjust based on how sweet your peaches are.
Low drama method with clear cues for when it is done, even if you do not own a candy thermometer.

Pairs Well With

Storage Tips

Refrigerator: Cool the jam completely, then store in clean jars with tight lids for about 2 to 3 weeks. For best results, use clean utensils each time you scoop.

Freezer: Spoon into freezer-safe jars or containers, leaving about 1/2 inch headspace for expansion. Freeze for up to 6 months. Thaw overnight in the fridge.

If it thickens too much: Stir in 1 to 2 teaspoons warm water and loosen it up. Jam is forgiving.

If it is too loose after cooling: Put it back in a saucepan and simmer 3 to 8 minutes more, then cool again. (It firms as it cools, so judge it cold.)

Common Questions

Do I need pectin for peach jam?

No. Peaches have some natural pectin, but they are not the highest-pectin fruit. This recipe sets mainly through reduction (cooking off water) plus the help of sugar and lemon juice. If you want a firmer, quicker set, you can add pectin, but this recipe is written to work without it.

How do I know when the jam is done without a thermometer?

Use the cold plate test: place a small plate in the freezer before you start. When you think the jam is ready, drop a teaspoon on the cold plate, wait 30 seconds, then drag your finger through it. If it wrinkles slightly and the line holds, you are there.

Can I leave the peach skins on?

You can. The skins soften during cooking and add a little color. If you want a smoother, more classic jam texture, peel them. My compromise move is to leave skins on and mash well, or blend briefly with an immersion blender at the end.

What is the easiest way to peel peaches?

Blanch them: cut a small X on the bottom of each peach, dunk in boiling water for 30 to 60 seconds, then transfer to an ice bath. The skins should slip right off.

My jam tastes a little flat. What should I do?

Add a pinch of salt and another small squeeze of lemon. Salt and acid are the two fastest ways to wake up fruit flavor.

Can I water-bath can this recipe?

This recipe is best for refrigerator or freezer jam. For shelf-stable canning, follow a tested canning recipe and processing times from a trusted source (like the National Center for Home Food Preservation) to ensure safe acidity and proper sealing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven
Wooden spoon or heat-safe spatula
Chef’s knife and cutting board
Citrus juicer (optional but handy)
Potato masher (optional for chunk control)
Candy or instant-read thermometer (optional)
Clean jars with lids for storage

Nothing fancy needed, just a sturdy pot and a little stirring patience.

I started making peach jam because I kept doing the classic move: buying a mountain of perfect peaches, eating two like a champion, then watching the rest go from “dreamy” to “questionable” in about 48 hours. Jam is my reset button. It turns that short peach season into something I can spread on a Tuesday morning when life is not feeling especially seasonal. Also, stirring a pot of peaches until your whole kitchen smells like a farm stand is honestly therapy with a spoon.

Peach Jam Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings Makes about 2 cups (about two 8-ounce jars), yield varies with peach juiciness and cook time

Ingredients

2 pounds ripe peaches (about 6 medium), peeled or unpeeled, pitted and diced
1 cup granulated sugar (adjust to 3/4 cup for very sweet peaches, or up to 1 1/4 cups for less-sweet fruit)
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 teaspoon fine salt
1/2 teaspoon vanilla extract (optional, add at the end)

Optional add-ins (choose one, or combine two if you are feeling adventurous):

Ginger: 1/4 teaspoon ground or 1 teaspoon finely grated fresh (add with the fruit)
Cinnamon: 1/2 teaspoon (add with the fruit)
Bourbon: 1 tablespoon (stir in at the end)

Note on sugar: Less sugar can mean a softer set and a slightly shorter fridge life. Still delicious, just a bit looser and more “spoonable.”

Instructions

Prep your set test. Put a small plate in the freezer for the cold plate test. Set out clean jars for storage.
Macerate the peaches. Add diced peaches, sugar, lemon juice, and salt to a large pot. Stir well and let sit 10 minutes. The sugar will start pulling out juice, which helps prevent scorching.
Bring to a vigorous boil. Set the pot over medium-high heat and bring to a lively boil, stirring often. Once it is bubbling hard, reduce the heat slightly to maintain a vigorous simmer (steady, active bubbling) without boil-over.
Cook until thick. Cook 20 to 30 minutes, stirring frequently and scraping the bottom. Mash gently with a potato masher if you want fewer chunks.
Helpful anchors: You are looking for thicker, slower bubbles, and the mixture often looks like it has reduced by roughly about 1/3 (this varies with peach juiciness). When you lift the spoon, the jam should fall off in a thick curtain rather than quick drips.
Skim off any foam if it bothers you, or leave it. It is harmless.
Test for set. Start checking around minute 20. Spoon a little jam onto the frozen plate, wait 30 seconds, then push it with your finger. If it wrinkles and holds a line, it is ready. If it runs like syrup, keep simmering and test again in 3 to 5 minutes.
Thermometer option: Aim for approximately 220°F at sea level. As a rule of thumb, subtract about 2°F for every 1,000 feet of elevation, but local boiling point and thermometer accuracy can vary. Use the temperature as a guide, and the texture tests as your final answer.
Finish and jar. Turn off heat. Stir in vanilla or any end-of-cook add-ins (like bourbon). If you want a smoother jam, blend briefly with an immersion blender now, before jarring. Keep it quick so you do not turn it into peach sauce. Let cool 5 minutes, then spoon into jars. Cool completely before refrigerating.

Peach jam simmering in a pot with a wooden spoon stirring, glossy and bubbling

Nutrition information is estimated.

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