Skip to Content

Homemade 3 Ingredient Peach Jam

Sharing is caring!

This Quick and Easy Homemade Peach Jam is perfect when you have an overabundance of Freestone peaches in the summertime.

A couple of weeks ago when I hit up the farmers market, I bought a big box of fresh peaches. Peach season is in full swing and I wanted to make some peach ice cream with fresh fruit, not frozen.

I looked through some recipes and found one for a quick and easy homemade fresh peach jam, so I decided to make that instead.

This quick and easy homemade peach jam is perfect for using up leftover over ripe peaches

This jam does not require pectin or a long drawn-out process of water bathing or anything. Many people refer to it as freezer jam, because once it is done, you can store them in containers in the freezer- if you make a big batch. It is a very easy recipe to make.

This quick and easy homemade peach jam is perfect for using up leftover over ripe peaches

This is a small batch jam recipe — only one jar. It's perfect to use up those last few peaches that are happening to get too ripe too quickly.

This is the same peach jam I used to make my Peach Drop Danish Cookies last week.

The Best Way to Make This Easy Peach Jam Recipe

For starters, you need three simple ingredients — 3 peaches, 1 lemon, and 3/4 cups of granulated sugar (more if you like it sweeter). You can use a different amount of sugar if you don't want it as sweet. However, you may need to use fruit pectin if you use less sugar.

of course, you can use a sugar substitute if you are trying to watch your sugar intake. Simply choose one that offers the same ratio as regular sugar. You can usually find those on the same aisle in the grocery store.

This quick and easy homemade peach jam is perfect for using up leftover over ripe peaches

Wash the peaches in cold water, and then peel them with a paring knife. If you want the peach skin to come off easier, just boil them in water for a couple of minutes. Remove them with a slotted spoon and place them in an ice water bath. The skin then just peels off with little to no effort.

Once you get that done, slice the peaches, remove the pits, dice them up, and place them in a large bowl. Add the sugar and the juice of one lemon. Mix well and then add to a large pot.

The fresh lemon juice is a natural pectin and will help your jam jell like it is supposed to. This is one of my favorite ways to firm up my jam and jelly recipes.

This quick and easy homemade peach jam is perfect for using up leftover over ripe peaches

Turn your stove on to medium-high heat and start cooking those beautiful peaches until the come to a full boil. When they start getting soft, you can take your potato masher and start mashing them to release their juices and help the fruit break down. A lot of older people call these peach preserves, but I have always called it peach jam.

This quick and easy homemade peach jam is perfect for using up leftover over ripe peaches

Just keep mashing and stirring. After probably about 20 minutes or so, your mixture will start looking like this. If you don't want big chunks, simply use an immersion blender to puree it more.

This quick and easy homemade peach jam is perfect for using up leftover over ripe peaches

After about 30 minutes, take a small spoonful and put it on a plate that you had resting in the freezer. Put it back in the freezer for a minute and pull it back out. Run your finger down the middle and see if the jam stays put. If it does, your jam is finished and ready to be enjoyed.

If it seems a bit runny, for best results, then you need to boil it just a little bit longer.

Seriously — nothing tastes better than hot jam on a buttery biscuit!

Here is a list of canning supplies you will need

How to Store Your Homemade Peach Jam

Once it is done, remove the juicy peach mixture from the stove and place it in clean sterilized canning jars. You should have hot jars. It does best in hot jars. Fill them almost full and leave 1/4 inch headspace at the top. Use a skewer to get all the air bubbles out.

Let it cool to room temperature and then put the lids on. From there, store them in the fridge, give jars of peach jam to friends, or put them in storage containers and place them in the freezer.

I use this peach jam to put inside my delicious Baked Hand Peach Pie.

However, if you want to keep it longer on a shelf, simply grab a water bath canner and let it water bath on medium heat for 20 minutes on the stove. Use a jar lifter to remove them from the water bath canner and place jars on the countertop to cool for the next 12-24 hours. Then, just store the jars in a cool dark place like the pantry until ready to use.

This quick and easy homemade peach jam is perfect for using up leftover over ripe peaches

How I Like to Serve My Jars of Jam

Not only is my jam great for serving on biscuits, but sometimes I like to take some and grind it up smaller using the immersion blender. Then, I take it and serve it over some warm cream cheese.

Then, I toast up some English muffins and spread the cream cheese and peach jam right over top. It is SO good this time of year. It makes the perfect breakfast with delicious jam! This is literally my favorite fruit ever.

Looking for Other Jam recipes? Check these out

Now you know how easy it is to make a delicious homemade jam with fresh summer peaches! Jam making is one of those things that just make me feel like a great cook, especially when I am enjoying this jam in the middle of winter!

What flavor will you make this month?

If you need more ideas of what to do with overripe peaches, click the link.

Check out the recipe card below for a printable version of this recipe.

Yield: 3 half pints

Quick and Easy Homemade Peach Jam

Quick and Easy Homemade Peach Jam

This quick and easy homemade peach jam is the way to go to use those late summer peaches.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 to 4 medium peaches, peeled, pitted, and cut into chunks
  • 3/4 cup sugar, remember, you can start with less sugar and add more if needed
  • Juice from one lemon, Lemon juice is naturally high in pectin and will help the jam set.


  1. Add peaches and lemon juice to medium sauce pan. Bring to boil over med high heat, using a spatula or masher to crush peaches to desired consistency.
  2. Reduce heat to medium. Add sugar. Bring peaches back to a boil, stirring frequently.
  3. Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes – jam should stick to spoon when lifted and turned sideways.)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 401Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 85mgCarbohydrates: 103gFiber: 5gSugar: 82gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pamela Stump

Tuesday 25th of July 2023

What do you mean when you say: Yield: 60. Thank you

Jennifer Sikora

Wednesday 26th of July 2023

It has 60 servings in it -- meaning you should be able to use a jar of the jelly at least 60 times.


Sunday 24th of July 2022

When you a stir it… do you stir It for the whole 20 minutes or so it’s boiling?

Jennifer Sikora

Sunday 31st of July 2022

I just stir it occasionally.


Tuesday 19th of July 2022

Does it have to be kept on the frig? What is the shelf-life?

Jennifer Sikora

Wednesday 20th of July 2022

Yes it has to be kept in the fridge because it is a water bath jam. You can keep it in the freezer also. Shelf life is about a month in the fridge.


Monday 11th of July 2022

Great site!!! Need your opinion on simple ratio of approximate sugar to fruit For jam/preserves - I will often have just 3-5 different Ripening fruit ? There used to be a commercial Jingle “a cup (fruit) to a cup (sugar)” ?? Thank you-

Jennifer Sikora

Wednesday 20th of July 2022

Always use a ratio of at least 1:1 or better still 1:1½ – fruit:sugar. To make the perfect jam you need to add at least equally quantities in weight of sugar to the fruit as it cooks, so it will set correctly.

Mary Haynes

Wednesday 3rd of November 2021

I used this recipe to use up my leftover peaches and strawberries, and I erased the “jam” on my shopping list! Amazing.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe