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 shows you how to make peach jam without pectin.

Recipe for Peach Jam

This recipe comes from my great grandmother’s handwritten recipe books from the late 1930s and early 1940s.

Isn’t her writing so lovely?

As I mentioned above, it’s a peach jam recipe without pectin. Just simple ingredients.

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.

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.

Peach Jam ingredients

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 1/2 kg of peaches, but you can multiply or divide the ingredient quantities depending on how many peaches you want to turn into jam.

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

How to make Peach Jam

Day 1

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

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.

Recipe FAQs

Q. What type of peaches are best for peach jam?

Use ripe peaches, but no overripe. Any variety is fine.

Q. How do I peel peaches?

Depending on the variety, you may be able to blanch the peaches and the peel the skin off with your hands.

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.)

Q. How do I store this jam?

I prefer to make smaller quantities and store the jam in the fridge.

However, you can also follow you own canning method and store in a cool, dark place.

Q. How long will peach jam keep?

This jam should last for up to 6 weeks in the fridge.

Q. I have more peaches. Do you have other peach recipes?

Yes. You might like the Baked Peaches recipe. Or add peaches to Festive Fruit Cups, Mini Fruit Flans, or a Pavlova Grazing Board.

Q. Do you have any other jam recipes?

I sure do. Check out the strawberry, fig, lemon, rosella, mandarin and tomato jam recipes.