This Quick and Easy Homemade Peach Jam is perfect when you have an over abundance of peaches in the summertime.
A couple of weeks ago when I hit up the farmers market, I bought a big box of peaches. I had planned on making some peach ice cream, but then quickly realized I forgot to get heavy cream and half and half. I looked through some recipes and found one for a quick and easy homemade peach jam, so I decided to make that instead.
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.
I decided to make a small batch — 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 weel.
How to Make Quick and Easy Homemade Peach Jam
For starters, you need your three ingredients — 3 peaches, 1 lemon, and 3/4 cup of sugar (more if you like it sweeter).
I just peeled my peaches by slicing the skin off, but if you want to make the skins come off a lot easier, just boil them in water for a couple of minutes. The skin then just peels off with little to no effort.
Once you get that done, you are going to slice your peaches, remove the pits and dice them up. Put them in a stock pot with the sugar and the juice of one lemon.
The lemon juice is a natural pectin and will help your jam jell like it is supposed to.
Turn your stove on to medium high and start cooking those beautiful peaches down. 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.
Just keep mashing and stirring. After probably about 20 minutes or so, you mixture will start looking like this —
After about 30 minutes, take a small spoonful and put 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, then you need to boil it just a little bit longer.
How to Store Your Homemade Peach Jam
Once it is was done, I removed it from the stove and placed it in my jar. I just filled it all the way leaving about 1/4″ space at the top. Then I let it cool to room temperature and then put the lids on. From there, I can store in the fridge, give them to friends, or put in storage containers and place in the freezer.
Looking for Other Jams and Jellies recipes? Check these out
- Green Pepper Jelly
- Red Pepper Jelly
- 20 Minute Pumpkin Butter
- Super Easy Freezer Strawberry Jam
- Homemade Blackberry Jam
- Peach Jam
- Bacon Jam
- 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.
- 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.
- Reduce heat to medium. Add sugar. Bring peaches back to a boil, stirring frequently.
- 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.)
Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g