Peach Jam

It might not be as popular as other varieties of jam, but Peach Jam is absolutely glorious. It is sunshine and summer in a jar, packing a sweet and peachy punch. It's also one of the easier jams to make.

Using simple ingredients, this recipe takes you step by step through making peach jam without pectin. It is made over 2 days, so plan ahead!

Jump to:

• The recipe
• Ingredient notes
• How to make Peach Jam
• Enjoying and storing your jam
• More peach recipes
• Peach Jam Recipe

The recipe

This recipe comes from my great grandmother's handwritten recipe books from the late 1930s and early 1940s. Isn't her writing so lovely? Nana Ling recorded this recipe at the end of January, smack bang in the middle of Australian peach season which runs from December to March.

And it gets my vote for the best Peach Jam recipe.

I've translated the measurements into metric measures and also clarified some of the more vaguely described steps, so make sure you keep reading through to the recipe card at the end of this post for the full recipe.

Ingredient notes

To make homemade Peach Jam, you'll need:

• peaches (white or yellow, freestone or clingstone, any variety)
• sugar
• lemon juice
• salt.

The recipe is based on ½ kg of peaches, but you can multiply or divide the ingredient quantities depending on how many peaches you want to turn into jam.

TIP: Use ripe peaches, but not overripe.

Keep scrolling to the end of the post for ingredient quantities.

How to make Peach Jam

As I've mentioned already, this jam needs to be made over 2 days.

Day 1

Peel the peaches and chop into pieces (including the pieces with the stone in it, of the stones themsleves if the peaches are freestone).

TIP: Depending on the variety, you may be able to blanch the peaches and then peel the skin off with your hands. Blanching involves briefly immersing the peaches in boiling water and then cooling in cold water. If this doesn't work, use a vegetable peeler. (And this method may not work for some peaches that are softer, however the blanching method should work in that case.)

Place the peach pieces into a baking tray and sprinkle sugar over top. Cover and place in the fridge overnight.

Day 2

The next day, the sugar will have dissolved, leaving a syrup. Pour the syrup into a saucepan and place the peach pieces which include the stone into the syrup (or just the stones if using freestone peaches). Set aside the other peach pieces.

Boil the syrup for 10 minutes before removing the peach pieces with stones, or stones, and discarding. Add the peach pieces you set aside earlier into the saucepan. Stir and bring to a simmer.

Simmer for 10-15 minutes or until peach pieces start to become more translucent. Stir the mixture form time to time as it cooks.

Once the jam thickens enough to leave an empty trail behind the spoon, you also know it's ready.

Add the salt and lemon juice and simmer for another 2-3 minutes. (The lemon juice helps to thicken the jam mixture, is a preserver and adds another element of flavour. The salt also enhances the flavour and sweetness of the jam.)

Mash jam with a potato masher if the jam is still too chunky.

Pour into a sterilised jar and seal with the lid.

Enjoying and storing your jam

Once cool, I store my jam in the fridge and it lasts at least 6 weeks.

You can do your own research on water baths and sealing jars if you'd like to preserve the jam longer.

This jam really is a lovely alternative to your regular strawberry jam or orange marmalade. 

More peach recipes

Plenty of peaches? Try these other recipes:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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