Can I use other types of stone fruit for this jam?

Absolutely! This recipe works great with nectarines, apricots, or a mix of these stone fruits. Just keep the total fruit weight the same.

Do I need to add pectin to this jam?

Nope! Peaches naturally contain pectin, and when combined with sugar and lemon juice, they create a perfectly set jam without added pectin.

Can I reduce the sugar in this recipe?

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.

Do you need to sterilize jars when making freezer jam?

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.

How do you sterilize canning jars (for jam)?

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.

Do you have to peel peaches for jam?

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!

Can you use frozen peaches to make 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.

30-Minute Peach Jam Recipe Without Pectin (Marmellata di Pesche)

Name: 30-Minute Peach Jam Recipe (Without Pectin)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 580g fresh peaches, diced small (about 5-6 peaches (21.5 ounces); 150g granulated sugar, or more to taste (3/4 cup); 1 tablespoon plus a squeeze fresh lemon juice (16-18g)

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

Units Scale

580g fresh peaches, diced small (about 5-6 peaches (21.5 ounces)
150g granulated sugar, or more to taste (3/4 cup)
1 tablespoon plus a squeeze fresh lemon juice (16-18g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

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