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Homemade No Pectin Peach Jam Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 15 minutes
  • Yield: 48 servings (approximately 6 cups of jam)
  • Category: Breakfast Spread
  • Method: Stovetop
  • Cuisine: American

Description

This Homemade No Pectin Peach Jam recipe offers a simple and natural way to enjoy fresh peach flavor all year round. Using just ripe peaches, sugar, and lemon, this jam thickens slowly on the stovetop without the need for commercial pectin. The process involves macerating the fruit, simmering until thick, and optionally blending for a smoother texture, resulting in a luscious, sweet spread perfect for toast, desserts, or gifts.

Ingredients

Jam Ingredients

  • 5 large fresh peaches (about 6 cups chopped)
  • 2 1/2 cups granulated sugar
  • 1 lemon (juice and zest)

Instructions

  1. Prepare the Peaches: Peel, pit, and chop the peaches until you have roughly 6 cups of chopped fruit ready for cooking.
  2. Combine Ingredients: In a large 4-quart pot, mix the chopped peaches with the granulated sugar as well as the lemon juice and zest to add brightness and balance the sweetness.
  3. Macerate the Mixture: Allow the peach and sugar mixture to sit for at least 4 hours or overnight to let the sugar draw out the natural juices from the peaches.
  4. Heat Slowly: Place the pot over medium heat and slowly bring the peach mixture to a boil, stirring frequently to prevent burning and sticking at the bottom of the pot.
  5. Simmer and Thicken: Once boiling, reduce the heat to medium-low to maintain a gentle boil and cook the mixture for about 1 hour until it thickens to a jam-like consistency.
  6. Adjust Texture: Use a potato masher to break down larger chunks of peaches. For a smoother jam, carefully use a hand blender right in the pot to blend the jam to your preferred texture.
  7. Store the Jam: Transfer the finished jam to an airtight container and keep it refrigerated. Use within a few weeks for best flavor and freshness.

Notes

  • For a more vibrant color, add lemon zest and juice as indicated.
  • Stir frequently during cooking to prevent the jam from burning.
  • Jam will thicken more as it cools, so test the consistency warm by placing a small spoonful on a cold plate.
  • If you prefer chunkier jam, avoid using the blender and just mash the fruit lightly.
  • Store jam in sterilized jars for extended shelf life or freeze for longer storage.

Find it online: https://ivysrecipes.com/homemade-no-pectin-peach-jam-recipe/