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Easy Small-Batch Peach Jam Recipe Without Pectin Perfect for Beginners

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A simple and quick peach jam recipe that requires no pectin, perfect for beginners and small batches. Made with fresh peaches, sugar, lemon juice, and water, this jam captures the natural sweetness and bright flavor of summer peaches.

Ingredients

Scale
  • 2 cups peeled and chopped fresh peaches (about 4–5 medium peaches)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1/4 cup water (60 ml)
  • Optional: 1/2 teaspoon ground cinnamon or vanilla extract

Instructions

  1. Prepare the peaches: Wash peaches thoroughly. Peel using a peeler or paring knife, or blanch in boiling water for 30 seconds then plunge into ice water to remove skins easily. Chop peeled peaches into 1/2 inch pieces. (Prep time: 10 minutes)
  2. Combine ingredients: In a medium saucepan, add chopped peaches, sugar, lemon juice, and water. Stir gently to coat peaches with sugar. Let sit for 5 minutes to draw out juices.
  3. Cook the jam: Place saucepan over medium heat and bring to a gentle boil, stirring frequently to prevent sticking. Reduce heat to simmer and continue stirring every few minutes as peaches soften and liquid thickens. Skim foam if desired.
  4. Check consistency: After 20-25 minutes of simmering (total cooking time about 30 minutes), test jam by placing a spoonful on a chilled plate and running a finger through it. If it wrinkles and holds shape, jam is ready. If runny, cook a few more minutes carefully.
  5. Add optional flavors: Stir in cinnamon or vanilla during the last 5 minutes of cooking if using.
  6. Jar the jam: Remove from heat and let cool for 5 minutes. Spoon into sterilized jars leaving 1/4 inch headspace. Wipe rims clean and seal tightly.
  7. Cool and store: Let jam cool completely at room temperature before refrigerating. Jam will thicken as it cools. Store in fridge for 2-3 weeks or freeze for longer storage.

Notes

Use ripe peaches for best natural pectin and sweetness. Stir frequently and keep heat moderate to avoid burning. Peeling peaches results in smoother texture but can be skipped for chunkier jam. Lemon juice is essential for proper setting. Test jam set with chilled plate method. Jam thickens more as it cools. Store refrigerated for up to 3 weeks or freeze for up to 6 months.

Nutrition

Keywords: peach jam, no pectin jam, small batch jam, easy peach jam, homemade jam, beginner jam recipe, fruit preserves

Find it online: https://zorbmeal.com/easy-small-batch-peach-jam-recipe-without-pectin-perfect-for-beginners/