My Homemade Peach Jam recipe is easy to make and has just 4 ingredients. It uses fresh, chopped peaches an it is a peach jam recipe without pectin! My whole family loves this and it is delicious with butter on toast or with a little burrata. Save this to Pinterest so you can come back and make it!
We don’t have any peach trees here yet.(I’ll be planting some in about two weeks) However, the farm down the road is a massive fruit farm. In fact, all the farms around me are fruit farms. So anytime it is peach season and I get a hankering for peach things, I know I can count on my neighbors to provide all the fresh produce.
Last week my grandma was visiting and I decided I wanted to make my small batch Homemade Peach Jam recipe with some no-knead bread {HERE} for her, among other things. She’s cooked for me all her life and the least I can do is to cook for her when she makes the trip to my house. Her birthday is this month and she’s in her upper 80’s. I felt like pampering her with food all day was the thing to do. After all, my love of cooking and taking care of people through food really comes from her, and honestly, I cried when she left. The last time she was here was two years ago (we go back to Chicago to visit with her several times a year), and I’m worried that this might be the last time she visits the farm.
But let’s dig into the Homemade Peach Jam recipe before I start crying as I write….
Ingredients in my Homemade Peach Jam
There are only four ingredients in my homemade peach jam. They include fresh, chopped peaches, honey, sugar and lemon juice. That’s it. The process of making the jam comes from the amount of time the peaches and the honey and sugar spend on the stove. Because peaches are more firm than something like a berry, I let this recipe simmer a lot longer than some of jams. This is a Homemade Peach Jam without pectin. I tend not to use that in any of my jams as they will firm up perfectly as long as the fruit is reduced long enough with the sugars.
Making the jam
To make my Homemade Peach Jam I start by peeling the peaches with a potato peeler. I know some people like to boil the peaches to take the skin off, but I personally don’t love that because I have to then clean another pan and I want to make sure I don’t loose any flavor by boiling the fruit in the water. So, I peel them and then I dice them into 1/2 – 1/4 inch pieces.
Once the peaches are diced I combine them with the sugar and honey over a medium to high flame on the stove. You will want to stir constantly until the sugar fully dissolves at this point. Once it does, let the mix come to boil and then smash the peaches down with a potato smasher. Repeat this process again to help the peaches begin to soften.
After the second time you’ve smashed them, reduce the flame to a low simmer and stir in the lemon juice. Simmer for about 1 hour. Smash the peaches again a few times in between to get the consistency correct and stir occasionally.
The cooling process and storing
Once time is up and the peaches are the consistency that you like, turn off the flame and remove the pan from the burner. Let the jam cool for an hour or so. It will firm up as it cools. Once the Homemade Peach Jam cools, add it to your storage jars I use 8 oz. Ball Canning Jelly Jars {HERE}. Then I use reusable lids to store them. You can find those {HERE}. Store them in the refrigerator. As long as a jar hasn’t been open, I’ve found it will last 2-3 months.
Since this is a small batch Homemade Peach Jam, I don’t generally can this recipe. There will be almost 3, 8 oz. jelly jars of the jam.
What to eat it with…
My grandma ate this Homemade Peach Jam with a little butter on the No-Knead Bread. Despite watching me make it – and the bread – she still said, “You made this?” Sometimes I’m convinced she still sees me as an 8-year-old girl with a ponytail and messy hands from playing outside instead of a 40-something with a mom bun and messy hands from working in the kitchen and garden.
My mom ate this with just the bread and the jam, no butter. I, on the other hand, enjoy eating this on the breads with some burrata. I split the burrata in half and use half on the bread, spoon on same jam and then add some fresh cut basil. Truth be told though, it is delicious all these ways. I think it would also be lovely on homemade pancakes, fresh toast or even pork.
Tips for making my Homemade Peach Jam
- As I mentioned above, I don’t boil the skin off my peaches. You can do this if you like but it might change the overall cook time fore the jam since the peaches will already be softened.
- I do cut the peaches into small pieces and mash them at least 4-5 times throughout the process. Unlike making a berry jam, the peaches will hold their shape longer and they really have to soften up nicely with the sugar and honey in order to get the consistency right.
Looking for other homemade recipes?
If you’re looking for more simple, homemade jams, breads and other accompaniments, try these!
- Homemade Strawberry Jam {HERE}
- Roasted Cherry Tomato Salsa {HERE}
- Irish Soda Bread {HERE}
- Apple Crumble Muffins {HERE}
- Homemade Puff Pastry {HERE}
- Whipped Cranberry Butter {HERE}
- Homemade Pumpkin Puree {HERE}
Thank you so much for visiting today, friends! I hope you love my my Small Batch Homemade Peach Jam recipe. It’s a true favorite of mine. You can find a full, printable recipe below with all the ingredients and steps. You can also find me on instagram @sugarmaplefarmhouse and @sugarmaplekitchen. Our YouTube channel is @sugarmaplefarmhouse. Happy eating!
Homemade Peach Jam recipe
Equipment
- 1 medium sized pan
- Potato peeler
- Potato masher
Ingredients
- 6 1/2 cups diced peaches
- 1 cup sugar
- 1 cup 100 percent honey
- 1 Tbsp. lemon juice
Instructions
- Combine the diced peaches, honey and sugar over a medium flame and stir until the sugar dissolves.
- Then, bring the mix to a boil, reduce flame and mash with a potato masher. Repeat this step twice.
- Reduce the flame to a simmer and add in the lemon juice. Then let simmer for 1 hour, mashing several more times as desired and stirring occasionally.
- Once the peaches have been reduced and the time is up, turn off the heat and remove the pan from the burner. Let cool one hour. The jam will thicken as it cools.
- Once cool enough, add it to the jelly jars and seal with an airtight lid. Refrigerate. They will remain good for 2-3 months as long as the jar hasn't been opened.
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