Brighten up your morning toast with this 4 ingredient Peach Jam without pectin! It’s the perfect recipe for beginners because this small batch peach jam only makes one 6-ounce jar.
What’s the best way to preserve summer? In a jar, of course!
When I asked for peach recipes, you replied I should make jam. One jar of Peach Jam without pectin, coming right up!
The inspiration for this no pectin peach jam recipe came from the one farm I always visit. They have a store where you can buy already-picked produce and related food items, such as jams and breads.
One item they had to sample was a peach honey jam. I really enjoyed it, so I decided that’s the type of jam I wanted to make.
I couldn’t find a recipe for peach honey jam but read you could sub out some sugar for the honey, as long as you don’t substitute too much (you do need some of the sugar for preserving the jam).
The best part about this small batch peach jam is it only makes one jar. That’s it.
Enough to last you all week for breakfast or use in my strawberry swirl cheesecake.
What is pectin?
As you read more about how to make jam, you’ll come across an ingredient called pectin. Pectin is a thickening agent often used in jams and jellies so they set up properly after cooling.
You can often buy pectin in the canning section of a store, but it’s mostly only used when making jam.
However, I don’t want to buy an ingredient I’d only use a few times a year. Luckily for us, I found a way to make this recipe for peach jam without pectin.
Ingredients For Peach Jam Without Pectin
To make your no pectin peach jam, you’ll need 4 ingredients:
- Peaches: The star of the jam! You’ll want to peel them, so check out my guide on how to peel peaches.
- Sugar: Sugar acts as a preservative for canning your jam. When the peaches cook, they release water. The sugar bonds with the water and helps prevent the growth of microorganisms.
- Honey: I swapped out some of the sugar for honey to give it another layer of flavor.
- Lemon juice: Acidity helps with the gelling process as well as balancing the sweetness.
Although a lot of fruits are a natural source for pectin, stone fruits like peaches after peeling are not.
There is pectin in peach skin, but I don’t like to keep them on for jam. Fortunately you can still boil the peaches to a thick jam.
Be careful you don’t cook the peaches down too much; otherwise, the jam becomes really sticky and difficult to spread.
How To Make Peach Jam Without Pectin
Before starting your small batch peach jam, first put a small plate in the freezer. This is used to test your jam after cooking.
Next add your peaches, sugar, honey, and lemon juice to a large 12 inch skillet. You want to make sure you have enough room to stir without throwing the fruit out of the pan.
Bring to a boil, stirring often until the sugar dissolves. Once it starts to boil, stir occasionally to ensure the mixture doesn’t bubble over, everything is cooking evenly, and nothing is sticking to the bottom of the pan.
After 8-10 minutes, you should notice the jam reducing and starting to thicken.
How To Know When Your Jam Is Done
Your no pectin peach jam is done when it has thickened enough. However, you won’t know until it has finished cooling. At that point, it’s too late to fix it.
That’s why I use the frozen plate technique. Because the plate is frozen, it’ll instantly cool down the jam so you can determine how thick it is.
When you’re ready to test your jam, take the plate out and add a small spoonful to the plate.
Next, tilt your plate. If the jam slides too fast, it needs more time. If it slides slowly, it’s done. However, if it doesn’t move at all, you may have overcooked it.
If your jam needs to cook longer, be careful not to overcook it. Even a minute too long can be the difference between done and overdone. It’s best to check too often than not enough.
Do I have to can my peach jam?
Since this peach jam recipe only makes one 6 ounce jar, you honestly don’t have to can. Canning is only necessary if you don’t plan on eating the jam right away.
If you have no desire to can, make the peach jam as directed and store in a heat-proof container. Let cool to room temperature before putting it in the fridge.
Once opened, homemade peach jam will last about 2 weeks in the fridge. You’ll have to use your best judgment after 2 weeks. If it seems a little off, don’t use it.
What To Do With Peach Jam Without Pectin
In addition to spreading it on toast for breakfast, here are some recipes to use your peach jam:
More Small Batch Jam Recipes
Have other summer fruits you want to turn into jam? Check out these other easy small batch jam recipes:
- 1 pound ripe peaches, peeled, pitted, and finely chopped (roughly 2 large peaches) (Learn How To Peel Peaches)
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Place a small dish in the freezer to use for testing the jam.
- In a large 12 inch skillet, add peaches, sugar, honey, and lemon juice. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
- When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
- Transfer to a heat-proof container. Cool to room temperature. If not canning, use within 2 weeks. Once opened, store in the refrigerator.
Canning Instructions (Optional)
- Place a clean 6-8 ounce glass mason jar and lid pieces into a large pot of boiling water deep enough for the jar to be completely submerged in water. Once the water is boiling, leave the jar in there until ready to use.
- Remove the jar and lids from water and drain out all of the water from the jar. Keep the water boiling.
- Transfer the finished jam to the jar. Wipe excess jam off the rim so it will seal properly. Add the lid. You may want to use an oven mitt so you can hold the jar still.
- Place sealed jar back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours.
- Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.
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Originally published September 16, 2011