Homemade Peach Jam

You know that moment when peaches smell so sweet and juicy you can almost taste them before taking a bite? That’s when you know it’s time to make jam.

Not just any jam—but one that actually tastes like fresh, sunny peaches. This recipe holds onto that flavor, turning ripe fruit into a smooth, golden spread that feels like summer on your tongue.

I like my peach jam with a soft, spoonable texture—not stiff or jiggly. Just thick enough to stay on toast, but loose enough to glide onto a warm scone.

This one’s made with no added pectin, just a little lemon juice to balance the sugar and help it set naturally. The flavor? Pure peach, with nothing hiding it.

Peeling peaches can take a few extra minutes, but it’s worth every second. You’ll be left with that glossy, vibrant jar that glows when the light hits it, with tender fruit pieces swimming in syrupy goodness.

I tested this until it hit the sweet spot—smooth, shiny, and just the right amount of thick.

Make this when peaches are at their ripest. Bottle them up, and you’ll have a jar of sunshine waiting for you, even in the dead of winter.

Table of Contents

Homemade Peach Jam Recipe

Ingredients

1.5 kg ripe peaches (about 8 large peaches)
800 g granulated sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest (optional, but adds brightness)
100 ml water

Instructions

Wash the peaches thoroughly and remove any blemishes. Cut a small “X” at the bottom of each peach.
Bring a large pot of water to a boil. Carefully drop the peaches in for about 30 seconds to 1 minute, until the skins loosen.
Remove peaches with a slotted spoon and transfer immediately to a bowl of ice water. Once cooled, peel off the skins—they should slide off easily.
Halve and pit the peaches, then chop them into small chunks. Measure to ensure you have around 1.2 to 1.3 kg of chopped fruit.
Place the chopped peaches, water, and lemon juice in a large, heavy-bottomed saucepan or jam pan. Bring to a gentle simmer over medium heat.
As the peaches begin to soften, mash them lightly using a wooden spoon or a potato masher, depending on your desired texture—smooth or slightly chunky.
Stir in the sugar and lemon zest, and increase the heat to medium-high. Continue stirring until the sugar completely dissolves.
Bring the mixture to a rolling boil (a boil that doesn’t stop bubbling when stirred). Stir frequently to prevent sticking or burning.
Let it boil for 15–25 minutes, stirring regularly. You’ll notice the jam thickening as it cooks. Skim off any foam that forms on top with a spoon.
To test if it’s ready, place a small spoonful on a chilled plate and run your finger through it. If it wrinkles and holds shape, it’s done. If not, continue boiling and test again after a few minutes.
Once ready, remove the pan from heat and let it rest for 5 minutes. This allows the fruit to distribute evenly in the jam.
Carefully ladle the hot jam into sterilized glass jars, leaving about ½ inch of headspace. Wipe the rims clean with a damp cloth.
Seal the jars with tight-fitting lids. Let them cool at room temperature. You’ll hear the lids pop as they seal.
Once fully cooled, store the jars in a cool, dark place. Refrigerate after opening and use within 3–4 weeks.

Tips To Get It Just Right

Always use ripe but firm peaches. Overripe peaches can make the jam too watery, while underripe ones may lack sweetness and flavor.
Avoid overcooking; otherwise, the jam may become too thick or even caramelized.
Stir often, especially in the final 10 minutes, to avoid burning at the bottom.

The lemon juice is essential—not only for balancing sweetness but also for helping the jam set naturally.

What Is The Best Type Of Peach For Making Jam?

The type of peach you use affects both the flavor and texture of your jam. Not all peaches behave the same way when cooked.

Use Freestone Peaches: These are easier to pit and slice. The flesh separates from the pit without effort, saving you time. They are great for cooking and have good texture.
Go For Ripe But Firm Peaches: You want fruit that is sweet and juicy but still holds its shape. Overripe peaches turn mushy and watery during cooking.
Yellow Peaches Give Deeper Color: Compared to white peaches, yellow peaches give a more vivid golden color and slightly tangier flavor.
Avoid Overripe Or Bruised Peaches: These may ferment quickly, spoil faster, and give your jam a sour taste. Always pick peaches that smell sweet and feel slightly soft but not mushy.

Why Is Lemon Juice Added To Peach Jam?

Lemon juice isn’t just for flavor. It plays a very important role in how your jam turns out.

Helps Jam Set Properly: Peaches have low natural pectin. Lemon juice adds acid, which helps the pectin activate and allows your jam to thicken.
Prevents Sugar Crystals: It keeps the sugar dissolved properly during cooking and stops it from forming crystals once stored.
Keeps The Color Fresh: The acid from the lemon juice helps prevent the jam from turning brown as it cooks and while it’s stored.
Balances The Sweetness: Peaches are naturally sweet. Lemon juice cuts through that and keeps the flavor well-balanced.

How Do I Know When My Peach Jam Is Done Cooking?

Getting the right texture is important. You don’t want your jam to be too runny or too thick.

Use The Cold Plate Test: Place a small spoonful on a chilled plate and run your finger through it. If it leaves a line and wrinkles slightly, it’s ready.
Check With A Thermometer: The jam is usually set when it reaches around 105°C or 221°F.
Look At The Bubbles: As the jam thickens, the bubbles become smaller and glossier. This is a visual clue that it’s close to done.
Watch The Texture: Stir the jam and lift the spoon. If it drips slowly and thickly, like syrup, it’s time to turn off the heat.

Why Didn’t My Jam Set Properly?

If your jam turned out too runny, don’t worry—it’s a common problem, and usually easy to fix.

Not Cooked Long Enough: It may need more time to boil to the right temperature. Always test before stopping the heat.
Low Pectin Content: Peaches are low in natural pectin. Without enough lemon juice or proper cooking, the jam won’t set.
Too Much Fruit Juice: If your peaches were extra juicy, the mix might have too much liquid, which takes longer to thicken.
Didn’t Cool Down Fully: Jam thickens more as it cools. Wait at least 12–24 hours before deciding it didn’t set properly.

Can I Make Peach Jam Without Pectin?

Yes, you can make peach jam without adding commercial pectin. It just takes a little more care during the cooking process.

Use Lemon Juice Instead: Natural acid helps pectin in the fruit do its job and helps the jam firm up naturally.
Cook It Longer: You need to boil the fruit and sugar mixture for more time so that it thickens on its own.
Watch The Texture Closely: Without pectin, the jam won’t gel as firmly, but you can still get a beautiful, spreadable consistency.
Use Pectin-Rich Fruits If Needed: A small amount of apple or citrus peel (tied in cheesecloth and removed later) can help set the jam naturally.

How Should I Store Homemade Peach Jam?

Proper storage is important to keep your jam safe, fresh, and flavorful for months.

Use Sterilized Glass Jars: Wash your jars in hot soapy water, rinse well, and then boil them or heat in the oven to kill bacteria.
Seal While Hot: Fill the jars while the jam is hot and seal them tightly. As the jars cool, a vacuum seal forms.
Cool Completely Before Storing: Let the jars rest on the counter until fully cooled before moving them to the pantry or fridge.
Store In A Cool, Dark Place: A pantry or cupboard away from sunlight is best. The jam will stay fresh for up to 12 months.
Refrigerate After Opening: Once a jar is opened, keep it in the fridge and use within 3 to 4 weeks.
Use Clean Spoons Only: Don’t double dip or use wet spoons in the jar, as this can cause mold or spoilage.

Can I Freeze Peach Jam?

Freezing is another great way to store jam, especially if you don’t want to process jars in boiling water.

Yes, It Freezes Well: Peach jam can be frozen for up to 6 months if placed in freezer-safe containers.
Leave Space At The Top: When filling containers, leave about 1 inch of headspace to allow for expansion during freezing.
Label With Date: Always mark your containers with the date before freezing so you can use the oldest ones first.
Thaw In The Fridge: When ready to use, move the frozen jam to the refrigerator and allow it to thaw slowly overnight.
Don’t Refreeze: Once thawed, keep it in the fridge and use within a few weeks, just like a freshly opened jar.

How Long Does Peach Jam Last?

Knowing how long your jam stays good helps you plan and avoid waste.

Unopened Jars Last Up To A Year: If sealed and stored properly, they stay fresh for 10 to 12 months at room temperature.
Opened Jars Last A Few Weeks: Once opened, keep them refrigerated and finish within 3 to 4 weeks.
Check For Signs Of Spoilage: Look for mold, sour smell, or bubbles. If you see any of these, it’s best to throw it out.
Store Properly For Longer Shelf Life: Clean spoons, tight lids, and cool storage all help keep your jam safe and fresh longer.

Can I Use Frozen Peaches For Jam?

Using frozen peaches is possible, but there are a few things you should know first.

Yes, But Thaw First: Always thaw frozen peaches completely and drain any extra liquid before cooking, or the jam may be too watery.
Taste May Be Slightly Milder: Frozen peaches are often picked ripe but lose a bit of flavor during freezing. You might need a touch more lemon juice or sugar to balance it.
Texture Will Be Softer: Frozen fruit breaks down more quickly, resulting in a smoother jam with fewer fruit chunks.
Great For Off-Season: When fresh peaches aren’t available, frozen ones are a good second option and still give tasty results.