No-Pectin Peach Jam
Prep time
Cook time
Total time
  • 3 Tbsp. water
  • ¾ c. sugar
  • 3 fresh peaches (about 1 lb.) - you should get one 4 oz. jar of jam for each peach used.
  • Juice from half a lemon (or about 2 tsp. lemon juice)
  1. I'll expand on these steps below, but this is meant to be an overview and basic recipe. First, sterilize your jars, and begin with new lids. Keep jars, lids and rings in clean hot water until ready to use. Prepare your boiling water canning bath with enough water to cover jars entirely by 1-2 inches. Water for your canning bath should be at a full rolling boil when jam is finished cooking on the stovetop, so start it early.
  2. Prepare your peaches by washing them well, and blanch them to easily remove the skins. (To do this, put them in boiling water for about 90 seconds, and then remove them to cold water.) Skins should slide off or peel off easily.
  3. Remove stones (or pits, whatever your family calls them) and dice peaches. Squeeze half a lemon over pieces and stir it well; this prevents them from browning and retaining a more appetizing color. Brown jam still tastes great, but that classic peach color is what we're going for.
  4. Mash pieces, or put in blender or food processor to chop. You still want some chunks, but you also want them to be small. I actually use a pastry cutter for this step.
  5. Pectin Free Peach Jam with 3 Ingredients at
  6. Add water to a small saucepan, and heat over medium heat. Stir in sugar. You will think it's way too much sugar to dissolve, but don't fret, it will! Stir constantly until sugar dissolves and the mixture gets smooth. Then, stir in your peaches.
  7. Now, cook them on medium heat until the sauce thickens. Stir them often, especially in the last 10-15 minutes, to keep them from burning at the bottom of the pan. Cooking will take around 45 minutes. You will know it's done when you pick up a spoonful, and it no longer runs off. See the quick video below for the texture example.
  8. Remove jars from water, and carefully add hot cooked jam to warm jars, leaving a ¼ inch window at the top of the jar. Wipe any jam from the mouth of the jar with a damp paper towel, and carefully stir the jam with a knife or bamboo skewer to remove any bubbles. Then, place lids on top, and screw ring onto jar. The ring shouldn't feel loose, but it doesn't need to be really tight.
  9. Place jars into boiling water canning bath. If the water cools, then wait until it returns to a boil, and then begin your processing time, which will vary by elevation. I am below 1,000 feet, so my processing time is a 5-minute boil.
  10. After processing, carefully remove from canning bath with tongs. Place on a towel in an out-of-the-way place that's not cold or drafty, and do not press down on lids. Let your jars rest for 24 hours before handling. Soon after they begin to cool, you should hear the lids pop as they seal. Mine took anywhere from 90 seconds to 10 minutes to pop and seal. It's okay if they take longer, as long as they seal on their own by the next day. Any jars that do not seal should be refrigerated and used first.
  11. Finally, tighten the rings, and store in a cool, dark place. Jam will last about a year with an unbroken seal.
Recipe by Happy Hour Projects at