Our homemade Peach Jam is bursting with the juicy flavor of ripe fruit and comes together in under 30 minutes with just a few simple ingredients. It’s a chunky, golden spread that celebrates peach season and puts your extra peaches to good use without the need for any fancy equipment or all-day prep.
This peach jam is the kind of thing that makes you wish peach season came around twice a year.
This jam is all about letting ripe peaches speak for themselves. The lemon juice brightens things up, the zest adds just the right zing, and a spoonful of honey gives it a soft, round finish that makes everything feel homemade in the best way.
Nothing fancy, just good ingredients doing what they do best. And if you’re wondering, yes, our peach jam sets up beautifully without a single pinch of fruit pectin.
You don’t need a water bath canner or a degree in jamology to pull this off, just a saucepan and some extra peaches.
And don’t stop at toast, our peach jam is made for spooning over vanilla ice cream, swirling into yogurt, or anything else that needs a little summer.
If you’re after more ways to enjoy the sweet, ripe flavors of summer, try our Old Fashioned Peach Crisp for a warm and cozy treat.
And if you’re building a little jam empire of your own, don’t miss our recipes for Strawberry Jam, Fig Jam, Raspberry Jam, and Easy Blueberry Jam.
Ingredients
Gather the ingredients to prepare our homemade peach Jam recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely. We made the jam with granulated sugar, but you can absolutely swap in brown sugar for a deeper, more caramel-like flavor. Just be sure to taste as you go, since brown sugar tends to run a little richer.
If your peaches aren’t quite ripe, toss in a spoonful more honey and let the fruit simmer a few extra minutes to soften. Underripe fruit won’t break down as easily, but it’ll still get there with a bit of coaxing.
For a subtle twist, try adding a pinch of ground ginger or cinnamon while it cooks. If you’re after something a little brighter, a drop of vanilla or almond extract at the end can really lift the flavor.
How to Make Our Homemade Peach Jam Recipe
Follow along with my simple step-by-step instructions to learn how to make our Homemade Peach Jam Recipe in your home kitchen.
- Slice the peeled peaches into small chunks so they cook down evenly and quickly.
- Add the chopped peaches and granulated sugar to a sauce pot over medium heat and stir to combine.
- Let the mixture heat for 5 minutes, stirring occasionally as the sugar begins to dissolve.
- Stir in the lemon juice, lemon zest, and honey, then keep cooking over medium heat.
- Keep stirring and monitor the temperature with a candy thermometer until it reaches between 215°F and 220°F.
- Let it cook for 10 more minutes, stirring often, until the peach jam starts to thicken.
Remove the plate and spoon from the freezer and spoon a little jam onto the cold plate to test the consistency.
Once it’s thick enough, pour the hot jam into sterilized canning jars and let it cool completely.
Wipe the rim of each jar before sealing and storing.
Our peach jam is the perfect addition to your breakfast or brunch table. It’s a delicious gift during the holiday season. But make sure to keep a jar on hand for those late-night snacks, we don’t talk about.
Be warned, though, that first spoonful might have you wishing you doubled the batch!
How to Store and Reheat
Store the peach jam in clean, sealed canning jars in the fridge for 10 to 14 days. You can enjoy it cold straight from the fridge or let it come to room temperature before serving.
For longer storage, freeze the jam in half-pint jars. It will keep for up to 3 months. Be sure to cool the jam completely before sealing and freezing to avoid condensation or ice crystals.
Recipe FAQs
Peach jam can be tricky to set because peaches are naturally low in pectin. If it’s still runny after cooling, you can return it to a pot and simmer it a bit longer. You can also add some lemon juice to help it firm up. If it’s already been jarred, scoop it back out and gently recook it until the consistency is right.
Yes, frozen peaches work fine for peach jam. Just keep in mind they release more water, so you may need to cook it a little longer.
Absolutely. Cinnamon, ginger, or a splash of bourbon can add great flavor. Just go easy so you don’t overpower the fruit.
More Recipes You’ll Love!
Homenade Peach Jam Recipe
Ingredients
- 3 cups fresh peaches 5-6 peaches
- 1 cup granulated sugar
- 1 teaspoon honey
- ¼ cup lemon juice
- 1 teaspoon lemon zest
Instructions
- Place a small plate and spoon in the freezer we will use this to test the consistency later in the process
- Rinse and clean all the peaches
- Using a knife or peeler peel the skin off and remove the core
- Slice the peaches down into small chunks
- Heat a sauce pot over medium heat
- Add the chopped peaches and the sugar to the sauce pot
- Stir the mixture together to combine fully and allow to heat over medium heat stirring occasionally for 5 minutes
- Add the lemon juice, honey and lemon zest to the heated fruit mixture and stir to thoroughly combine
- Continue to heat the jam over medium heat and bring to a boil
- Use a candy thermometer to keep track of the temperature of the jelly and continue to stir regularly to avoid the jam burning or sticking to the bottom of the pan
- When the mixture reaches 215-220 degrees allow it to continue to cook for 10 minutes until the jam begins to thicken
- Remove the small plate and spoon from the freezer and spoon a small portion of the jelly onto the plate this will allow it to cool faster and determine the consistency
- At the end of cooking and the desired consistency is reached pour the jelly into sterilized jars and allow to cool completely
- Make sure to wipe off the rim of the jar once cooled and prior to sealing
- A quick jam like this will last for 10-14 days in the fridge and up to 3 months if frozen
Notes
It’s always good to have an extra peach in case, when you peel them, they have bad spots that need to be removed. This recipe can be made with five average-sized peaches, although having a sixth is good for making sure you have enough. I like a chunky jelly, but if you prefer a smoother consistency, use a potato masher to break up the peaches while they are cooking and coming to temperature. Can I Change Up the Recipe? Absolutely. We made the jam with granulated sugar, but you can absolutely swap in brown sugar for a deeper, more caramel-like flavor. Just be sure to taste as you go, since brown sugar tends to run a little richer. If your peaches aren’t quite ripe, toss in a spoonful more honey and let the fruit simmer a few extra minutes to soften. Underripe fruit won’t break down as easily, but it’ll still get there with a bit of coaxing. For a subtle twist, try adding a pinch of ground ginger or cinnamon while it cooks. If you’re after something a little brighter, a drop of vanilla or almond extract at the end can really lift the flavor. Why didn’t my peach jam set properly? Peach jam can be tricky to set because peaches are naturally low in pectin. If it’s still runny after cooling, you can return it to a pot and simmer it a bit longer. You can also add some lemon juice to help it firm up. If it’s already been jarred, scoop it back out and gently recook it until the consistency is right. Can I use frozen peaches instead of fresh ones? Yes, frozen peaches work fine for peach jam. Just keep in mind they release more water, so you may need to cook it a little longer. Is it safe to add spices or alcohol to my peach jam? Absolutely. Cinnamon, ginger, or a splash of bourbon can add great flavor. Just go easy so you don’t overpower the fruit.
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