Transform ripe, juicy peaches into fruity, spreadable deliciousness with this super easy Homemade Peach Jam recipe! This peach "marmellata" is the perfect way to preserve summer peaches and enjoy them all year round. With just 3 ingredients and minimal effort, I promise it puts store-bought to shame.
I shared my love for canning and jam-making at The Broadway Panhandler in NYC with canning and jam-making demonstrations where I showed people how to make pickles and peach jam just like this.
It never failed to surprise first-time jam-makers just how quick and easy it is to make! Plus, this is a small-batch jam recipe which is perfect for beginners (makes just about a pint). So, if you're feeling a bit hesitant, don't - you've definitely got this!
You might also enjoy this top-rated 30-Minute No-Pectin Strawberry Jam or this mixed fruit Apricot-Strawberry Jam.
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Why You'll Love This Jam Recipe More Than Others
- Uses just 3 simple ingredients & akes just 30 minutes to make
- Uses less sugar than most store-bought jams
- No need to blanch or peel peaches like most recipes call for
- No skimming the jam as it cooks
- No need to add butter to reduce foam
- No need to buy pectin or figure out how to use it
- Easy beginner jam recipe even kids can make
- Makes a great DIY food gift for friends and family
- No preservatives or additives of any kind = healthier jam for your family
Peach Jam vs. Peach Preserves vs. Peach Marmalade:
The main difference between peach jam and preserves is texture, but when comparing peach marmalade the flavor completely changes due to the citrus peels that are added. Here's everything you need to know about what sets each version apart:
- Peach Jam (Marmellata di Pesche): Peaches are crushed, smashed, or finely chopped creating a smooth, spreadable consistency with uniform texture throughout
- Peach Preserves: Chunkier texture with larger noticeable fruit pieces
- Peach Marmalade: Contains peaches plus citrus fruit peels like oranges or lemons, and usually has a slightly bitter note from the pith found in the citrus peels
Ingredients
Fresh Peaches: Select just-ripe, slightly firm yellow peaches (freestone or clingstone) for the best jam. Avoid overripe or mushy fruit which lacks texture and natural pectin. A mix of peach varieties enhances flavor.
I've used two Italian yellow peach types, balancing sweet and tart for a rich "peachy-peach" taste. Firmer fruit is crucial for natural jam without pectin. This careful selection ensures a perfect homemade jam that gels properly.
Sugar: Use granulated sugar or pure cane sugar which both work well
Fresh lemon juice: Avoid bottled lemon juice which often contains -- Water, concentrated lemon juice, sulfites, and lemon oil. All of these ingredients are totally unnecessary and will overpower the natural peach flavor in your jam.
See recipe card for quantities.
Instructions
Here in Italy peach jam is called "marmellata di pesche"(pronounced mar-meh-lotta dee pesk-keh) in Italian. And every summer I make several jars to use for our favorite peach crostata or to slather on toast, bagels, or waffles! If you love peaches, I think you'll love this recipe. Here's how easy it is:
1. Wash, pit, and dice your peaches into small pieces. No need to peel them - the skin adds beautiful color and extra nutrients! Use a food processor to speed up the process.
2. To a medium-sized heavy-bottomed pot, add the diced (or sliced) peaches, sugar, and lemon juice. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely and the juices are released.
3. Increase the heat to high and bring the mixture to a rolling boil. Reduce heat to maintain a gentle boil and cook for about 20-25 minutes, stirring frequently to prevent sticking or burning.
4. The jam is ready when it thickens and coats the back of a spoon. You can also do the "plate test" by placing a small amount on a chilled plate - it should wrinkle when pushed with your finger.
5. Remove from heat and let cool for a few minutes before transferring to clean heatproof jars. Allow the jam to cool completely before using, or sealing and refrigerating, and freezing, Enjoy!
Hint
If you want to skim the pot free of foam as it cooks or add a pat of butter, you can but it's 100% unnecessary. Because as you can see from the photos, there is zero foam in the finished jam. Typically, adding a pat of butter and skimming the pot as the mixture cooks, is reserved for clear jellies like the plum and grape jelly recipes my Granny and my parents used to make. I skip both of these practices altogether because I've realized that skimming just reduces the overall amount of jam/jelly/preserves you end up with (sometimes even by a lot). And there's no need to introduce a dairy product to jam just so the first couple of spoonfuls in the jar don't have bubbles on them. After filling jars use a chopstick to pop any bubbles in your homemade jelly. But for this recipe, you won't need to worry about any of these options!
Substitutions
- Light Brown Sugar: You can substitute light brown sugar for regular sugar. I personally don't use it because I think it's notes of caramel and molasses takes away from the fresh summer peach flavor.
- Lime juice: In a pinch, lime juice can work too, though it will slightly alter the flavor.
- Frozen Peaches: If peaches aren't in season, use thawed, drained frozen peaches. To compensate for lost pectin (which is mostly found in skin of peaches), you can add a Granny Smith apple peel while cooking (although it's not totally necessary). This boosts natural pectin without altering flavor, helping the jam gel more quickly and better.
Peach Jam Variations
- Large Batch Peach Jam Without Pectin: If you want to double or triple this recipe to make a large batch of peach jam use a copper jam pot (see photos of my Matfer Bourgeat Copper Jam Pan above) which can accommodate larger jam recipes with it's wide surface area, better heat conductivity which helps evenly cook the mixture without scorching and has the ability to cool it down more quickly. OR, use a shallow stainless steel sauté pan which will work if you just want to double this recipe.
- Spiced Peach Jam: Add a cinnamon stick or a few cloves while cooking for a warm, spiced flavor.
- Peach Vanilla Jam: Scrape in the seeds of a vanilla bean for a flavor twist.
- Ginger Peach Jam: Add in a couple of slices of fresh ginger while the jam is cooking and remove before filling the jars. Alternatively, add powdered ginger to taste.
- Boozy Peach Jam: Stir in a tablespoon of bourbon or rum at the end of cooking for an adult version (bourbon peach jam or rum peach jam).
- Orange-Peach Jam: Add the zest of ½ an orange (I) to the jam as it cooks for a zesty citrus flavor.
Equipment
- Medium heavy-bottomed pot
- Wooden spoon or large stainless steel spoon
- Silicone spatula
- Clean canning jars for storage
- Ladle to transfer jam to jars
Storage
Store homemade peach jam in the refrigerator for up to 3 weeks or in the freezer for up to 1 year. Give it a good stir before using.
Alternatively, you can process the jars in a water bath for a shelf-stable jam that lasts even longer. See instructions below for how to do this!
How to Can Peach Jam Using the Hot Water Bath Method
If you plan to make shelf-stable peach jam without pectin you'll need to adjust the amount of sugar and lemon juice you use and use a hot water bath to process and seal them once you've filled the jars. Here's how to use this recipe to do that!
- Increase the amount of sugar to at least ½ cup for every 1 lb of peaches and use at least ½ teaspoon of lemon juice for every lb of peaches.
- Once the jam is made according to the directions, fill hot sterilized canning jars with peach jam leaving ¼ inch headspace at the top. Wipe the rims clean using a wet towel, add hot lids and bands, and close the jars just until "fingertip tight". Do not overly tighten the jars. *see photo below
- Place filled jars in a canner with rack (or a large pot with rack or tea towel-lined bottom). Boil water; process 8 oz or pint jars for 10 minutes. Remove with jar lifter; place jars upside-down on the counter. Leave undisturbed overnight or at least 8 hours. Check the seal when turned right-side up. If any are unsealed, refrigerate or freeze the jam.
Top Tips
- If you want a really smooth consistency, use an immersion blender to puree it when the jam is starting to thicken. Alternatively, you can puree the peaches in a food processor or blender before you start cooking them, or simply slice peaches and mash them down as they cook.
- To help soften peaches further before cooking, add thinly sliced peaches to a bowl with the sugar and lemon juice, stir, cover, and refrigerate overnight.
- If you want peach preserves, cut peaches in a large dice which won't break down as much and will leave larger visible peaches which is perfect as an ice cream topper!
- If you want to reduce the sugar in this recipe even more than 100g, I recommend adding the peel of 1-2 Granny Smith apples as the mixture cooks. Apple peels contain naturally high levels of pectin and will help the reduced-sugarj am set.
FAQ
Absolutely! This recipe works great with nectarines, apricots, or a mix of these stone fruits. Just keep the total fruit weight the same.
Nope! Peaches naturally contain pectin, and when combined with sugar and lemon juice, they create a perfectly set jam without added pectin.
While you can reduce the sugar slightly without altering the amount of peaches and lemon juice you're adding, it's important to remember that sugar not only sweetens but also helps preserve the jam and achieve the right consistency.
If you take away too much sugar from a no-pectin jam, you have to cook the jam longer which can really negatively affect the flavor and color of the jam.
I wouldn't recommend going below 100g of sugar for this recipe unless you're ok with a more sauce like consistency. I would also add the peel from 1-2 Granny Smith apples to the jam as it cooks to give it more natural pectin.
This is how I make no-added sugar strawberry jam without pectin, and even sometimes regular strawberry jam which helps it gel better. 
For freezer jam or short-term refrigerated storage, sterilizing jars isn't necessary. Since you'll be consuming the jam within a week or freezing it promptly, normal cleaning in the dishwasher or cleaning with soapy water and a good rinse is sufficient.
For shelf-stable jams or anything you're canning, it's crucial to sterilize glass canning jars first. Here are two simple methods to ensure your jars are properly sanitized:
1. Option 1 (Hot Water Bath/Boiling Water Method): Wash jars, lids, and bands in hot soapy water; rinse. Boil in water for 10 minutes. Remove to a towel-lined countertop to prevent temperature shock breakage. Try to fill the jars while they're still hot.
2. Option 2 (Oven Method): Place jars in oven (on their sides directly on rack or upright on a baking tray). Heat to 250°F/122°C, then bake for 10 minutes at this temperature to sterilize. This method is effective against botulism, which is killed after only 5 minutes at 250°F/122°C.
Peaches like strawberries, apricots, and rhubarb have a medium pectin content with the skin containing the highest amount of natural pectin which helps jams and jellies gel or set. This is why it's best to use the whole peach including the skin when making a no-pectin peach jam. Plus, it adds more nutrients, fiber, peachy flavor, and more beautiful color to your jam!
Yes, use frozen peaches if fresh ones aren't available. They're picked, packed, and frozen at peak season, making them a good alternative. However, frozen peaches are often peeled, reducing pectin content which increases cooking time. To help with this always drain thawed frozen peaches before using, and To help the jam gel, add a Granny Smith apple peel while cooking (and remove before jarring). This adds natural pectin without altering flavor.
Peach Jam Serving Suggestions
Here are some delicious ways to enjoy this versatile Homemade Peach Jam:
- Spread it on toast, English muffins, or pancakes, or warm croissants
- Make a peach jam PB&J (peanut butter and jelly sandwich)
- Use it as a filling for thumbprint cookies or jam tarts like Italian crostata
- Swirl it into yogurt or oatmeal for a sweet fruity breakfast
- Pair it with cheese on a charcuterie board - it's especially good with brie or goat cheese
- Use it as a glaze for grilled chicken, whole hams, or pork chops
- Warmed on the stove and brushed on top of a fresh fruit tart (to make the fruit shiny)
Related Recipes
Recipe
30-Minute Peach Jam Recipe (Without Pectin)
- Total Time: 30 minutes
- Yield: 450 grams/16oz/2 cups 1x
- Diet: Vegan
Description
Transform ripe, juicy peaches into fruity, spreadable deliciousness with this super easy Homemade Peach Jam recipe! This peach "marmellata" is the perfect way to preserve summer peaches and enjoy them all year round. With just 3 ingredients and minimal effort, I promise it puts store-bought to shame.
Ingredients
- 580g fresh peaches, diced small (about 5-6 peaches (21.5 ounces)
- 150g granulated sugar, or more to taste (¾ cup)
- 1 tablespoon plus a squeeze fresh lemon juice (16-18g)
Instructions
- Wash, pit, and dice your peaches into small pieces. No need to peel them - the skin adds beautiful color and extra nutrients! Use a food processor to speed up the process.
- To a medium-sized heavy-bottomed pot, add the diced peaches, sugar, and lemon juice. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely and the juices are released.
-
Increase the heat to high and bring the mixture to a rolling boil. Reduce heat to maintain a gentle boil and cook for about 20-25 minutes, stirring frequently to prevent sticking or burning.
-
The jam is ready when it thickens and coats the back of a spoon. You can also do the "plate test" by placing a small amount on a chilled plate - it should wrinkle when pushed with your finger.
- Remove from heat and let cool for a few minutes before transferring to 3 clean heatproof jars. Allow the jam to cool completely before using, sealing and refrigerating, or freezing, Enjoy!
Notes
If you want to make peach preserves, leave the peaches in a large dice which won't break down as much and will leave larger visible peaches which is perfect as an ice cream topper!
If you want a really smooth consistency, use an immersion blender to puree it when the jam is starting to thicken. Alternatively, you can puree the peaches in a food processor or blender before you start cooking them, or simply use sliced peaches and mash them down as they cook.
To help soften peaches further before cooking, add thinly sliced peaches to a bowl with the sugar and lemon juice, stir, cover, and refrigerate overnight.
If you want to reduce the sugar in this recipe even more than 100g, I recommend adding the peel of 1-2 Granny Smith apples as the mixture cooks. Apple peels contain naturally high levels of pectin and will help the reduced-sugar jam set.
See main post for instructions for how to make this jam shelf stable plus many more tips for success!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Condiments + Sauces + Dips
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
Food Safety
- Wash hands and utensils thoroughly before handling ingredients
- Use clean, jars for storing no-pectin freezer jam but use sterilized jars when making shelf-stable jam
- If canning for long-term storage, follow proper canning procedures
- Refrigerate jam after it cools to room temperature
See more guidelines at USDA.gov.
There you have it - your very own jar of summer sunshine! This Homemade Peach Jam (Marmellata di Pesche) is a classic summertime recipe that's healthier and better tasting than store-bought. Try it to see for yourself and let me know what you think!
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