Peach Jam Recipe Without Pectin (With Canning Instructions)
Peach jam is one of the easiest recipes for beginner canning. You just need 3 ingredients and pockets of time throughout the day to stir and thicken the jam. This peach jam recipe without pectin is so easy to make and a great way to start learning how to can and preserve food!

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Why Make This Recipe?
This recipe is really easy to make. You just need peaches, sugar, & fresh lemon juice to make delicious homemade peach jam.
Even though it takes several hours to make, it is still very easy as you just need to occasionally heat & stir it throughout the day.
You can also choose to enhance the recipe to your liking. Want to add cinnamon? Go for it! Prefer a more lemon-y peach jam? Add another lemon! This recipe is the basic foundation of peach jam & you can make it your own based on your own preferences.
Lastly, this recipe is great to use because it will make about 6 pints of jam. You’ll have plenty to last you through the year and won’t have to make the recipe again for many months.

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What is the Difference Between Preserves, Jam, & Jelly?
Although jelly, jam & preserves are very similar, there are some minor differences between them. The main difference is in the consistency due to the process of making each one.
Jelly is made by crushing fruit & using the juices from the fruit to make a smooth jelly consistency.
Jam is made with crushed fruit combined with the juices for a bit of a thicker consistency.
Preserves doesn’t require crushing the fruit, but the fruit pieces are left whole for a nice texture.
What is pectin?
Pectin is a natural starch found in fruits that helps fruit thicken and gel. It can be found in most citrus fruits as well as apples and other tree fruits.
How to make jam without pectin?
Since citrus fruit contains a high level of pectin, you can use the juice from lemons to add pectin to your jam. The pectin from the lemon will help thicken the jam as well as activate the natural pectin in the other fruits you are using.
How to thicken jam without pectin?
If you are just looking to thicken jam and enjoy it right away, you can use cornstarch to thicken it. But, if you want to preserve the jam in a water bath canner, then it is best to use sugar and lemon juice for their natural pectin and preserving properties.
Storing Peach Jam
You can store peach jam 3 ways: process it in a canner, store it in the fridge, or store it in the freezer.
If you can the jam, it will last on the shelf for 12-18 months. It is the best option as you don’t have to take up room in your fridge or freezer for multiple jars.
Storing the jam in the fridge will keep it fresh for 3-6 months.
Freezing the jam in jars or containers will preserve it for 6-12 months. You’ll just pull it out and let it thaw for a day or two and then enjoy it like normal.

How much does this recipe yield?
The recipe calls for 10-11 pounds of peaches which will yield about 6 pints of jam. It is a great recipe to make because you’ll have enough jam to last you for many months. You can also gift the extra pints to friends and family.
How long does it take to make?
This recipe takes about 5-6 hours to complete. The most time consuming part is at the very beginning when you blanch and peel the peaches. After the peaches start cooking, it is just a matter of simmering and stirring every so often throughout the day.
Make It Your Own!
You can tailor this recipe to your liking. A few suggestions of ingredients to add:
- Cinnamon
- Cloves
- Vanilla
- Nutmeg
- Ginger
- A few apples
- One extra lemon juiced
- Orange zest

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ode hereWays To Enjoy Peach Jam
There are many ways to enjoy this jam. I love to eat mine on sourdough bread in the mornings. You can also use it on biscuits, pancakes, yogurt, ice cream, dessert cakes, & with granola. It is quite delicious on almost anything!
Tools Needed For Canning Recipe
Since this recipe is intended for water bath canning, there are some canning tools you will need. You’ll need a canning pot with trivet, a funnel, magnetic lid lifter, jar spatula, canning jar lifter, and small pot.
All of these items can be bought in a canning tool kit. You can also buy the canning pot with the canning tools as a full canning kit. Don’t forget to buy new lids for your canning jars as well.

If you choose not to purchase the canning kit, you can get away with not using a magnetic lid lifter and just using a butter knife in place of the jar spatula. The funnel and canning jar lifter are really helpful to have.
You can also skip canning if you plan to eat your jam right away or store it in the freezer. If this is the case, then you’ll just need the tools to cook the jam and then whatever containers you plan to store it in. To cook the jam, you’ll need a large cooking pot, cutting board, potato masher (or blender), spatula, plus the jars to store in.
Canning Tools:
- Canning Kit:
- Canning Funnel
- Magnetic lid lifter (or tongs)
- Jar Spatula (or butter knife)
- Canning jar lifter
- Canning Pot & Trivet (or just purchase a full canning set)
- Small cooking pot for heating lids
- Jars and lids (6 pint size or 12 half pint)
Cooking Jam Tools:
Step-By-Step Instructions
This recipe is intended for water bath canning, but you can choose to skip that part and just store the jam in the fridge or freezer.
Wash & Blanch Peaches
Blanching peaches is the process of boiling them and then cooling them so the skin peels off easily.
Bring a pot of water to a boil. While it is heating up, wash your peaches. Then, fill your clean sink with cold water and dump a few cups of ice in it.

Once the water is boiling, put your peaches into the pot in batches. Let the peaches boil for 2 minutes and then immediately transfer to the cold sink water. Repeat this in batches until you’ve blanched all of the peaches.

Peel & Cut Peaches
Your peaches should peel easily by hand after blanching. If they don’t, you can use a pairing knife or a potato peeler to remove the skins.
When the skins are removed, slice a ring around the peaches so you can pull the peach in half. Remove the pit and cut the peach up into quarters.
Heat & Mash Peaches
After the peaches are cut into quarters, add them to a large cooking pot. It is best to use a heavy bottom pot so the jam doesn’t scorch easily.
Next, add the lemon juice & sugar. Turn your burner on to medium-high heat and bring the peaches to a boil.
While the peaches are heating up, use a potato masher to mash the peaches to your desired consistency. Keep in mind that the peaches will also soften and reduce as they cook, so it doesn’t have to be perfectly mashed right away.

Simmer
When the peaches start to boil, reduce the heat to medium-low heat to allow the peaches to simmer for 30-45 minutes. You need to stir them every couple minutes so the bottom doesn’t scorch.
The peaches won’t be very thick at this point, but they should start to look more like a syrup instead of juice.
Cool Peaches
After you simmered the peaches for 30-45 minutes, turn off the burner. Allow the peaches to sit on the stove and come to room temperature for 1-3 hours.
Simmer Again
After the peaches come to room temperature, it is time to heat them back up. This process of heating and cooling is what helps thicken the jam.
Turn the burner back on to medium-low heat and let the peaches simmer for 20 minutes while stirring frequently.

Repeat
After the peaches simmered again for 20 minutes, it is time to let them cool again for 1-3 hours. After they come to room temperature (or close to it), you will then heat them back up and simmer them again for 20 minutes.
Repeat the process of cooling & simmering 2-4 times, until the peach jam is the thickness that you prefer. Keep in mind that the jam thickens as it cools.
You can let the peaches sit out on the stove top overnight if you don’t have time to finish them in one day. Jam is safe to stay at room temperature for several days due to the sugar in it.
Prepare Jars & Lid Rings
When your jam is getting close to the thickness you like, you should start to prepare the jars and lids.
Wash the jars and lid rings in hot soapy water and give a good rinse. You don’t need to wash your flat lids as they should be brand-new, unused canning lids.

Next, place your new lids and washed lid rings into a small saucepan filled with water. Set the sauce pan on a burner and leave it on very low heat to keep the lids and lid rings warm.
Prepare Canning Pot & Sterilize Jars
First, place your trivet in the canning pot. Fill your canning pot all the way up with water. You want enough water so that the jars will be fully submerged with at least 1 inch of room of water above them.
Place your jars on the trivet and start to heat your canning pot up on high heat to bring it to a boil. Once the water starts to boil, let your jars boil for 10 minutes to sterilize them. You can leave the jars in the boiling water until you’re ready to fill them with the hot jam.

Fill Jars
When the jam is thick enough, it is time to add it to your jars. Make sure the jam is hot. If you need, just turn the burner back on for a few minutes until it starts to simmer.
Use your canning jar lifter to take the canning jars out of the canning pot and place them on a towel on the counter. Be careful, they are hot!
Using the funnel, spoon the jam into the canning jars. Make sure to leave ½ inch space at the top of each jar.
Use your jar spatula (or butter knife) to stir the jam inside the jars to release any air bubbles.

Placing Lids
After your jars are filled up with ½ inch room, it is time to put on the lids. Give the rim of each jar a good wipe down with a wet rag or paper towel to remove any debris.
Use your magnetic lid lifter to pull the flat lids out of the warm water. Give them a good shake to remove excess water. It is okay if there are still water droplets on the lids. Place the flat lids on top of each jar.
Then, use the magnetic wand to pull the lid rings out of the warm water. Give them a shake and then finger tighten the rings onto each jar.
Water Bath Can
Use your canning jar lifter to put the jars back into the boiling water of your canning pot. Boil the jars for 10 minutes (add additional time based on your elevation – see below).
Feet Above Sea Level | Increased Processing Time |
1,001-3,000 feet | +5 minutes |
3,001-6,000 | +10 minutes |
6,001-8,000 | +15 minutes |
8,001-10,000 | +20 minutes |
When they are finished boiling, pull the jars out of the canner & place them on a towel to sit for 24 hours. You should hear popping as the lids seal onto the jars.
After 24 hours, remove the canning lid rings and lightly tug on the lids to make sure they are sealed on to the jar.
If there are any jars that don’t seal properly, you can boil them in the water bath canner again. If you still have trouble with the seal, then store the jar in the freezer for 6-12 months to keep it preserved.
Enjoy & Store
You can enjoy your jam right away. In fact, you can choose to leave one jar out instead of water bath canning it and start eating it right away.
Once you open the jam, store it in the fridge for 3-6 months. Unopened jars are shelf stable for 12-18 months after water bath canning.
You can also choose to freeze any jars that didn’t seal for up to 12 months.

Tips For Making
- Use fresh peaches for the best flavor
- You can add more sugar if you prefer a sweeter jam
- Blanch in the instant pot by putting 1.5 cups of water in the instant pot & set the timer to 0. Then do a natural release.
- If you want to double the recipe, you’ll need to double the time you simmer. Same with reducing, you’ll lessen the amount of time you simmer by half.
- Add spices that you like – cinnamon, cloves, vanilla, nutmeg, ginger
- Skip peeling peaches if you want some extra texture in the jam. For best results, use a blender to blend up peaches and skins before heating up the peaches to make jam.
- If you don’t process in a water bath canner, store jars in the fridge for up to 3 months or freeze for 6 months.
- Prepare ahead of time by blanching, skinning, & combining ingredients the night before and store in the fridge.

FAQ
Can I freeze Jam?
Yes, you can freeze the jam in a freezer container for 6-12 months.
Do I need to sterilize jars?
Yes, if you plan to store long-term. If you’re going to use the jam immediately, then you can just heat the jars up before filling without the 10 minutes of sterilization.
Do I need to remove the skins for peach jam?
You don’t have to remove the skins when making peach jam. In fact, it will add to the nutrients if you leave the skins on. For the best results, blend up the peaches and skins before you start cooking your jam. Otherwise, you might have pieces of skin texture in your finished jam.
Can I blend peach jam?
You can blend peach jam if you are looking for a smoother consistency. I prefer to mash the peaches so it is more of a preserves than a jam texture.
Do peaches have pectin?
Peaches do have a small amount of pectin, so it is best to use the lemon juice when making peach jam to help with the thickening. You can leave the lemons out, it’ll just result in a thinner jam and take a little more time to gel.
How long does it take to make peach jam?
This recipe takes about 5 hours depending on how thick you want your jam. It isn’t 5 hours of active cooking though, as you’ll let the jam cool for a few hours throughout.
What is the best pot to use when making jam?
The best pot to use for jam is a heavy bottomed pot so the jam doesn’t scorch. Otherwise, you can just keep an eye on the jam and stir often while it simmers. I would also avoid aluminum pots as they can react with the lemon juice.
Can I reduce or double the recipe?
Yes! If you want to make less, you will also need to reduce the cook time. For example, if you just do 5 pounds of peaches, then cook for 15-30 minutes at first and then again for just 10 minutes each time you thicken it.
If you want to double the recipe, you’ll need to double the time that it simmers.
Can I use less sugar in the jam?
Sugar helps with thickening and also preserving the jam. I wouldn’t go with less sugar for this recipe as it is already at about ½ cup per pound of peaches.
Can I use a slow cooker to make peach jam?
Yes, you can use the low setting on a crockpot to make the jam. Put all of the ingredients into the slow cooker with a lid. Stir after one hour and then replace the lid. Stir every few hours after that until your peach jam is thickened.
Why isn’t my jam thickening?
If your jam isn’t thickening, then you should let it cool in the fridge for 24 hours. If it still hasn’t thickened at that point, then add one more lemon (juiced) & simmer it again for 20 minutes and put back in the fridge to set for 24 hours again.
Can I use frozen peaches?
Absolutely! Just add them in place of the fresh peaches and heat to a boil like normal.
Can I use honey or maple syrup for peach jam?
You can use these alternative sweeteners in your jam, but you’ll also have to include pectin to help thicken the jam.
How to thicken jam without pectin?
You can use cornstarch if you plan to eat the jam right away, but if you want to can the jam it is best to use sugar and lemon juice for natural pectin.
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Peach Jam Without Pectin (With Canning Instructions)

This peach jam recipe without pectin is so easy to make and a great way to start learning how to can and preserve food!
Ingredients
- 10-11lb of peaches - roughly 20-25 peaches
- 5 cups sugar
- 3 medium lemons (juiced)
Instructions
Preparing Peach Jam:
- Wash peaches
- Blanch peaches by placing them in boiling water for 2 minutes and then place them in ice cold water in your sink for 2-3 minutes. This should make it easier to peel the skin from the peaches.
- Peel peaches & cut in half to remove the pit. (If peaches don’t peel easily, use a potato peeler or paring knife to remove skin).
- Cut peaches into quarters & put into a large pot with lemon juice & sugar.
- Heat peaches on medium-high heat until they start to boil. While they’re heating up, use a masher or spatula to mash the peaches to your desired consistency. They will also break down more as you cook them.
- Reduce heat to medium-low & simmer for 30-45 minutes until the consistency starts to thicken. Stir every few minutes so the bottom doesn’t get scorched. It won’t be very thick at this point, but it should start to look less like juiced peaches and start to turn into a syrup.
- Let cool for 1-3 hours.
- Simmer & stir again for 20 mins to thicken the jam more.
- Let cool for 1-3 hours.
- Repeat steps 8 & 9 until the jam thickness is to your liking (2-4 times). You can let it sit on the stove overnight and repeat the steps in the morning if needed.
- Start preparing jars & lids when your jam is close to being thick enough (see instructions below).
- When the jam is thick enough, fill the jars (see instructions below).
- Water bath can the filled jars in boiling water for 10 minutes plus additional time based on your elevation (see instructions below).
Preparing jars & lids:
- Wash jars & lid rings with hot soapy water & rinse well. Do not wash lids as they should be brand new & unused.
- Place lid rings and new unused lids in small pot of water & turn on very low heat to keep them warm.
- Place trivet at the bottom of the canning pot & fill up with water (you’ll want enough water to cover jars with about an extra inch of water above them).
- Place your jars into the water and start heating up your pot until it comes to a boil.
- Sterilize the jars by letting them boil for 10 mins (or longer until your jam is ready to be packed into jars).
- Pull jars from the canner with the canning jar lifter & place on a towel when you’re ready to start filling with jam.
Filling jars:
- Use a funnel to fill jars with jam. Leave ½ inch space from the rim of the jar.
- Use the stir stick to stir inside the jar to release any air bubbles.
- Wipe the rim of the jars with a clean wet rag or paper towel
- Use the magnetic wand to pull lids out of the water & shake off excess water (it’s okay if there are still water droplets on it).
- Place a lid on each jar
- Use the magnetic wand to pull lid rings out of the water and finger tighten down onto each jar.
Water bath canning:
- Use the canning jar lifter to place jars onto the trivet in boiling water of the canning pot. Make sure the water covers the jars completely with about an extra inch of water above them.
- Leave jars in boiling water for 10 minutes (add extra time based on your elevation).
- Use tongs to pull cans out of the canner and place on a towel.
- Let cans sit for 24 hours. You should hear popping noises coming from each can as the lid seals.
- After 24 hours, remove the rings and lightly tug on the lids to ensure they are sealed.
- Store & enjoy for 12 months or longer.
Notes
- Use fresh peaches for the best flavor
- You can add more sugar if you prefer a sweeter jam
- Blanch in the instant pot by puttin 1.5 cups of water in the instant pot & set the timer to 0. Then do a natural release.
- If you want to double the recipe, you’ll need to double the time you simmer. Same with reducing, you’ll lessen the amount of time you simmer by half.
- Add spices that you like - cinnamon, cloves, vanilla, nutmeg, ginger
- Skip peeling peaches if you want some extra texture in the jam. For best results, use a blender to blend up peaches and skins before heating up the peaches to make jam.
- If you don’t process in a water bath canner, store jars in the fridge for up to 3 months or freeze for 6 months.
- Prepare ahead of time by blanching, skinning, & combining ingredients the night before and store in the fridge.
Nutrition Information:
Serving Size:
2 TablespoonsAmount Per Serving: Calories: 59
Oh yum, I am sure I would love this! I love peaches and this jam looks delish.
This is a great way to use up the fresh summer peaches that I had left. Can’t wait to enjoy them all year long.
This looks great! I have always wanted to to try canning my grandmother used to make jam and jellies but I was too young to learn when she was making them.
If it were that easy to find peaches from where I am I’m pretty sure I am making something like this now! I love jams!
This peach jam sounds incredible! I love peach anything!
Wow, this is such a thorough amazing post! I really really really want to learn how to can so this looks like the PERFECT place for me to start!
Thank you, Julie! This was the very first recipe I canned last year and it gave me the confidence to try more. I hope you’ll try it out 🙂
Believe it or not, the weekly loaf of sourdough that gets made in our house sometimes isn’t finished when the next is done so this will help us get through it
Mmmm peach jam is my favorite! Thanks for the recipe 🙂
Looks delicious and uncomplicated. Excited to try it!