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Small Batch Peach Jam

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Small Batch Peach Jam turns ripe summer peaches into a thick, glossy homemade spread with just sugar and fresh lemon juice. This easy no-pectin jam is ideal for refrigerator or freezer storage and makes about 2 cups.

Ingredients

  • 2 pounds ripe peaches
  • 1 1/2 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional
  • Pinch of salt

Instructions

  1. Bring a saucepan of water to a boil and prepare a bowl of ice water. Cut a small X in the bottom of each peach, place the peaches in boiling water for 30–60 seconds, then transfer them to the ice water. Once cool enough to handle, slip off the skins. Skip this step if leaving the skins on.
  2. Remove the peach pits and chop the fruit into small pieces. For a smoother jam, lightly mash some of the fruit with a potato masher.
  3. Combine the chopped peaches, sugar, lemon juice, optional lemon zest, and salt in a medium heavy-bottomed saucepan. Stir well and let stand for about 10 minutes so the sugar begins drawing out the peach juices.
  4. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Reduce the heat as needed to maintain a lively simmer without scorching.
  5. As the peaches soften, mash them with a potato masher or wooden spoon until the jam reaches the desired texture.
  6. Continue cooking for approximately 20–30 minutes, stirring frequently and more often as the mixture thickens. Cook until the jam is glossy and noticeably reduced.
  7. To test the consistency, spoon a small amount of jam onto a chilled plate and let it sit for about 1 minute. Drag a finger through the center. The jam is ready when it leaves a visible path instead of immediately flowing back together.
  8. Remove the saucepan from the heat and let the jam cool briefly. Transfer the warm jam to clean jars or airtight containers. Cool completely, cover, and refrigerate or freeze for longer storage.

Notes

  • This recipe is intended as refrigerator or freezer jam and is not a tested shelf-stable canning recipe. Do not store the finished jam at room temperature.
  • Peeling the peaches is optional. Leaving the skins on creates a more rustic texture and reduces preparation time.
  • The jam will continue to thicken as it cools, so avoid overcooking it based only on its hot consistency.
  • For vanilla peach jam, stir in 1 teaspoon vanilla extract after removing the jam from the heat.
  • For cinnamon peach jam, add about 1/4 teaspoon ground cinnamon.
  • For peach ginger jam, add about 1 teaspoon freshly grated ginger and adjust to taste.
  • Frozen peaches can be used after thawing. Include their juices and allow additional cooking time if needed.
  • Store cooled jam in a clean airtight container in the refrigerator and use within about 2–3 weeks. Discard it if you notice mold, fermentation, unusual odors, or other signs of spoilage.
  • For longer storage, transfer cooled jam to freezer-safe containers, leave space for expansion, and freeze for up to about 3 months.

Nutrition

Find it online: https://thefamilycooking.com/66021-small-batch-peach-jam/