Making peach jam at home is one of those simple joys that brings summer straight to your spoon. This guide will show you how to make peach jam easily, using fresh fruit and a few pantry staples. Whether you’re storing it for winter or slathering it on toast tomorrow morning, this jam bursts with real flavor and zero fuss. We’ll walk through the entire process, share tips, cover tasty substitutes, and explain the surprising benefits of peach jam too. Ready to stir up something sweet? Let’s start with the story — and the reason this recipe lives at the heart of my kitchen.
Table of Contents
Why I Keep This Peach Jam Recipe on Repeat
Sweet Starts at Home with Fresh Peaches
Hi, I’m Saly. And peach jam? It’s become a little tradition in our kitchen, and one of the first things that made me believe in small-batch, big-flavor cooking. I remember standing barefoot in our kitchen one August morning, cutting ripe peaches that smelled like sunshine. My husband peeked in from the patio and asked, “You’re making that jam again, aren’t you?” Yes. Yes, I was.
This peach jam recipe didn’t come from a cookbook, it came from craving something real. No high-fructose corn syrup, no complicated steps. Just fruit, sugar, lemon juice, and love. It’s not just jam; it’s a ritual. We spoon it on toast, swirl it into yogurt, even glaze roasted chicken with it (try that, trust me). It’s the kind of homemade treat that feels fancy but is secretly simple.
Best part? You don’t need to be a canning pro. This recipe is forgiving, quick, and made with fresh peaches at their peak. If you’ve ever looked at overripe peaches on the counter and thought, “What now?” This is your answer.
Print
Peach Jam Recipe
This homemade peach jam is easy, bright, and made without pectin. It’s perfect for toast, desserts, or gifting — all with just a handful of ingredients.
- Total Time: 50 minutes
- Yield: 2 cups 1x
Ingredients
4 cups peeled, chopped ripe peaches
2 cups granulated sugar
2 tbsp lemon juice
1 tsp lemon zest (optional)
½ tsp ground cinnamon (optional)
Instructions
1. Peel peaches (blanch if needed), chop, and measure 4 cups.
2. In a pot, combine peaches, sugar, lemon juice, and zest.
3. Bring to a boil, then simmer uncovered for 30–40 minutes, stirring often.
4. Check thickness with spoon or plate test.
5. Transfer jam to clean jars and let cool.
6. Store in fridge for up to 3 weeks or freeze for longer.
Notes
Use ripe peaches for best flavor and natural sweetness.
Add spices like ginger or cardamom for variety.
To keep color bright, toss chopped peaches with lemon juice immediately.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 0.1g
- Cholesterol: 0mg
Why This Peach Jam Is Worth Making (Again and Again)
What I love most about this peach jam is how it captures the taste of summer in every spoonful. The peaches stay bright and golden, the texture is spoonable, and the sweetness is perfectly balanced by a touch of lemon. There’s no need for pectin, no water bath stress, and absolutely no special equipment, unless you count a good pot and a wooden spoon.
And when I shared it with friends the first time, they asked, “Where can I buy this?” I smiled and said, “You can’t. But I’ll send you the recipe.”
You’ll find it’s not just about the jam, it’s about creating something that feels homemade in the best way. And if you’re anything like me, once you’ve made this peach jam once, you’ll be making it every summer. It’s the kind of recipe that gets passed around, because it’s just that good.
If this peach jam gets you in a fruity mood, you’ll love these other summer treats too, like my Peach Cobbler Cookies or this refreshing Rhubarb Ice Cream Recipe that’s creamy, tangy, and easy to churn.
How to Make Peach Jam from Scratch
Ingredients for the Best Peach Jam
Making peach jam at home is easier than you might expect. With just a few ingredients and a bit of simmering, you’ll have golden jars of goodness ready to spread. Here’s what you’ll need:
- 4 cups peeled, chopped ripe peaches (about 5–6 peaches)
- 2 cups granulated sugar
- 2 tablespoons lemon juice (fresh is best)
- 1 teaspoon lemon zest (optional but brightens the flavor)
- ½ teaspoon ground cinnamon (optional for warmth)
This peach jam recipe doesn’t use pectin; the natural pectin in peaches and lemon does the job beautifully. If your peaches are super juicy, you can simmer a bit longer to reach that luscious jammy texture.
Tip: Use ripe, slightly soft peaches; they’re sweeter and break down faster. If they’re underripe, check out my strawberry crunch cookies instead while you wait!
Step-by-Step: Cooking and Storing Your Jam
- Prep the peaches: Peel by scoring an “X” on the bottom and blanching for 30 seconds. Then chop and measure 4 cups.
- Combine ingredients: In a medium saucepan, stir together peaches, sugar, lemon juice, and zest.
- Cook low and slow: Bring to a boil over medium-high heat, then reduce to low. Simmer for 30–40 minutes, stirring often.
- Check for doneness: Jam is ready when it thickens and leaves a trail when you run a spoon through it.
- Jar it up: Spoon into sterilized jars, leaving ¼” headspace. Let cool, then refrigerate or freeze.
Stored in the fridge, it lasts about 3 weeks, or freeze for longer shelf life.
And while you’re at it, make a batch of pineapple upside down sugar cookies; they’re incredible topped with a swipe of warm peach jam.
Easy Substitutes and Delicious Variations
Substitutes for Peach Jam When You’re Out
Running low on peach jam but still want that fruity touch? There are plenty of great substitutes that work in a pinch. Apricot preserves are one of the best swaps; they’re similar in sweetness and texture, and they spread beautifully. You can also try orange marmalade for a citrusy twist, or apple jelly if you want something mild.
If you’re baking and need peach jam for filling or glaze, you can thin down warmed preserves with a little water or lemon juice for the same effect. And if you’re in a jam-making mood but short on peaches, rhubarb is a bold, tangy alternative that shines in this rhubarb shortbread cookie recipe.
Got frozen fruit? That works too, just defrost first and drain excess liquid so your jam doesn’t get too loose.
Fun Flavor Variations You Can Try
Once you’ve made this peach jam a few times, don’t be afraid to mix things up! Here are some of my favorite tweaks:
- Ginger Peach Jam: Add 1 tablespoon finely grated fresh ginger for zing.
- Spiced Peach Jam: Mix in a pinch of cinnamon, nutmeg, or cardamom.
- Boozy Peach Jam: Stir in a tablespoon of bourbon or rum near the end of cooking.
And if you want to go tropical, swap out some peaches for pineapple. It brings a juicy brightness you’ll love, just like the combo in my juicy pineapple heaven cake.
Surprising Peach Jam Benefits You’ll Love
Homemade peach jam isn’t just tasty, it actually comes with a few benefits you might not expect. For starters, it’s a fantastic way to preserve summer fruit without waste. Instead of tossing overripe peaches, you transform them into something spreadable and long-lasting.
Peaches themselves are packed with vitamin C, fiber, and antioxidants; and while some of that cooks down in jam, the flavor and comfort don’t. Making your own peach jam also lets you control the ingredients. No preservatives. No artificial anything. Just fruit, sugar, and a squeeze of lemon.
A spoonful of jam on your morning toast can even satisfy that sweet craving without diving into processed desserts. It’s especially perfect when layered on ice cream bread.
And let’s be honest, there’s a real emotional benefit too. There’s something joyful about seeing homemade jam in a jar, knowing you made it with your own hands.
Frequently Asked Questions
What is the difference between peach preserves and peach jam?
Peach jam is smoother and more spreadable, while peach preserves contain larger fruit chunks and have a chunkier texture. Both are sweet and fruity, but preserves offer a more rustic feel.
Are peaches good for jam?
Absolutely. Peaches are high in natural sugars and pectin, which help jam set without extra thickeners. Their soft texture and floral sweetness make them ideal for preserves.
Can you leave the skin on peaches for jam?
You can, but peeling is preferred for a smoother consistency. The skins add texture and color but may be tough or chewy in finished jam.
How to keep peaches from turning brown when making jam?
To prevent browning, toss chopped peaches with a bit of lemon juice right after peeling. The acid slows oxidation and helps preserve the vibrant color during cooking.
Final Thoughts
Peach jam is one of those recipes that makes the most out of simple ingredients and short seasons. It doesn’t take a lot of time, but it gives back in big ways; from bright summer breakfasts to sweet little gifts in a jar. Whether you’re spooning it over warm toast, baking it into cookies, or pairing it with cheese on a cracker, every bite tells the story of ripe fruit and homemade love.
If you’ve never made jam before, this is the perfect place to start. And if you have? Well, this just might become your go-to recipe, too.
Hungry for more? Be sure to join me on Facebook and Pinterest to keep the inspiration going.
