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Home » Recipe 52 » Peach Jam without Pectin

May 24, 2021 · Modified: Jul 21, 2021 by Mariam Sodawater · This post may contain affiliate links. 2 Comments

Peach Jam without Pectin

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5 from 3 votes
a collage of peach jam photos.
a spoon full of peach jam kept on the jar.
Peach jam in a jar with two fresh Peach on the background.

Amongst all the homemade jam recipes on the blog, I’ll have to confess this peach jam without pectin took my heart. It has such a mellow sweet and balanced taste, I almost fell in love with it. This freezer peach jam without pectin is thick and spreadable. Though without skin the jam has a fruity taste rather than an intense peach flavor. 

A spoon of Peach jam on the jar with peach jam toast in the foreground.

Tips

This is only three ingredients in peach jam and the main ingredient is peach. So look for the best tasting peach variety that has rich flavors. Also, make sure to use fully ripened peaches with yellow flesh. The peaches with white flesh lack in pectin. You can find more information about a variety of peaches here.

If you find prepping to be time-consuming. You can prep a night ahead by skinning and chopping peaches. Combine all ingredients in a pot and store them in the fridge. Then plan cooking the next day when you some work in the kitchen. The peach jam recipe without pectin has less active time but it requires occasional stirring so this is a great way to reduce active cooking time.

If you consider making a 2x or 3x batch of the recipe, the cooking time will increase. Cook on lower heat to be safe and avoid caramelizing sugar.

Variations

I love to experiment and try new ways of making and that's what I encourage in my readers. Here's what else can be changed in this homemade peach jam recipe.

  • You can add 1 apple to the freezer Peach jam. As green apples like granny smith or slightly under ripened greenish apples are high in pectin. Adding an apple can add more depth to the jam as well as help it set more firmly.
  • If you like aromatic jam, cinnamon or vanilla beans can add that depth of flavor.
a slice of bread with peach jam spread over it.

Low-sugar Jam

You can't omit sugar completely in a pectin-free jam as sugar helps it gel and also helps preservation. But you can reduce it certainly and a lot less than commercial jams. I used 1.5 cups for 2 pounds of jam which is moderately sweet and gels very well. You can go as high as 2 cups of sugar for 2 pounds of peach. Use at least 1.25 cups for 2 pounds so the jam gels easily.

I recommend starting will less sugar, doing a taste test, and adding more as per taste. If the fruit is naturally very sweet you may go low on sugar.

How to make?

Find a pictorial step-by-step of how to make Peach jam without Pectin below with pro tips.

Steps to make peach jam without pectin.
  1. Skinning peaches for jam is an optional and personal choice. (If you consider blending the jam, you can skip this step. Peach skin has more color and flavor than flesh. Just make sure to soak peaches for few minutes and wash them throughly with warm water.) If you wish to skin peaches, you can simply peel the peaches with a knife. But blanching is the easiest way if you large number of peaches. Here's how to blanch. Bring a large pot of water to boil. Add peaches and boil for 1-2 minutes. Then transfer to cold water.
  2. Now the skin will easily slip off the flesh. Deseed the peaches and chop them roughly.
  3. Transfer peaches in the thick and wide-based pot. Add sugar and lemon juice. Lemon juice adds both flavors and helps to set the jam. Avoid adding extra as peaches have a mild flavor and lemon can get over-powering. See Low Sugar Jam above for details of sugar.
  4. Cook jam for 15 minutes on medium-low heat until soft.
  5. Mash the peaches for a pulpy jam or blend it for a smooth consistency.
  6. When you see jam has thickened, remove the jam from heat. Wait for a minute. Now make a line with the spatula. If the line stays and your jam is ready.
  7. Another more accurate way to check is keeping 2 plates in the freezer to chill. Transfer a little jam to the cold plate and that will show you the consistency of the finished jam. If it is thick and holds its shape. Jam is ready. If not continue to cook for few more minutes.
  8. Transfer hot jam to clean dry jars. Let the jam cool completely before placing the lids. If storing jam in fridge or freezer, sterilization of jars or canning is not needed.

Ideas to use Jam

Peach jam without pectin is nothing but peach preserve with more sugar and thicker consistency. As the peach season is short, this jam allows enjoying peaches later in the summers.

  • Spread it on toast or on the biscuit.
  • Make a peach sauce to drizzle on ice cream or desserts.
  • Add it to peach ice cream, just reduce sugar or condensed milk in ice cream to adjust sweetness.
  • Make a peach drink or peach lemonade.
  • If you use less sugar in jam you can also add this to pie fillings.
  • You can enjoy this peach jam spoon after spoon on its own.
  • Use it to make peach glaze for your cakes. 
Peach jam in a jar with two fresh peach in the background.

Frequently Asked questions

Can I freeze jam?

Yes! this is a freezer jam and you can divide jam into smaller jars. Keep 1 jar in the fridge and freeze the rest. The freezer peach jam will last for a year while you can store it in the fridge for 3 months. Avoid storing at room temperature in the pantry.

Do I need to sterilize jars for storing jam?

If you plan to freeze the jam or if you are storing it in the fridge. You can skip the sterilization process. But make sure to fill hot jam in a clean dry jar. Also, let the jam come to room temperature before closing the lid to avoid contamination due to condensation.

Do I need to remove the skin for peach jam?

I prefer to remove the skin, as my kids don't. But you can always keep the skin that has more flavor, color, and fiber.

Can I blend Peach jam? 

I personally prefer the fleshy texture of homemade peach jam. If you like smoother consistency or if you are adding peaches with skin in the jam. Blending can help you get a smooth and even texture.

Do peaches have pectin? 

Peach does have pectin but they are low in pectin. With little care and attention to detail you can gel a peach jam without pectin too.

Hungry for jams? Check these!

  • Fresh peach cobbler recipe from scratch | Step by step
  • Mango Jam Recipe
  • Peach juice drink, fresh and non-alcoholic
  • Pear Ginger Jam (Low-Sugar Freezer Jam)

If you try this recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

a spoon of peach jam kept of the jam jar with 2 peaches in the background.

Peach Jam Recipe without Pectin

It has such a mellow sweet and balanced taste, I almost fell in love with it. This freezer peach jam without pectin is thick and spreadable.
5 from 3 votes
Print Pin
Prep: 10 minutes
Cook: 30 minutes
Total Time: 40 minutes
Servings : 32 servings (600 ml Approx)
Calories: 48kcal
Author: Mariam Sodawater
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Ingredients

  • 2 lbs peach, 1100 grams
  • 1 ½ cups sugar, use 1 ¼ cup for low sugar jam.
  • 2 tablespoon lemon juice

Instructions

  • Keep 2 plates in freezer for cold-plate test.

Prepping peaches

  • To peel peaches bring a large pot of water to boil. Add peaches and boil for 1-2 minutes. Then transfer to cold water. Peel skin easily off the flesh. Deseed the peaches and chop them roughly. Pro tip: You can peel peaches with a knife. Skinning peaches is optional, you simply chop peaches with skin too.

Making Jam

  • Transfer all ingredients in a thick bottomed and wide-based pot. Cook for 15-20 minutes on medium flame until soft.
  • Then mash peaches with a potato masher. Cook further on slow heat for about ten minutes until thick. Protip: you can blend peaches and add cinnamon or vanilla too for more flavor.
  • To test consistency put a large drop of jam on a cold plate. Wait for 30 secs to cool then hold the plate horizontally. If the jam is flowing through the plate immediately continue cooking for 5 more minutes. And if it sets then stop cooking. Jam is ready.
  • Then ladle the hot jam to clean dry jars. Let the jam cool completely to room temperature then place the lids.Store jam in the fridge or freezer. See notes for storage and sterilization instructions.

Notes

Canning Process: Sterilize two small 200 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. When the jam is ready, ladle the hot jam into sterilized jars, leaving ½ inch at the top. Place the lids and seal. Follow the steps for canning. 
Storage: This recipe will make two small jam jars (150 ml each). I recommend freezing one and storing another in the fridge. The freezer peach jam will last for a year while you can store it in the fridge for 3 months. Follow canning steps if stored at room temperature in the pantry. Always use a clean spoon to serve the jam and do not linger your finger inside or around the rim of the jar. A little care and your jam will be good for many months.

Nutrition Information

Serving: 1tablespoon ,Calories: 48kcal ,Carbohydrates: 12g ,Protein: 1g ,Fat: 1g ,Saturated Fat: 1g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 1g ,Sodium: 1mg ,Potassium: 55mg ,Fiber: 1g ,Sugar: 12g ,Vitamin A: 92IU ,Vitamin C: 2mg ,Calcium: 2mg ,Iron: 1mg
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Reader Interactions

Comments

  1. Becca says

    January 19, 2022 at 4:18 am

    This looks so lovely - thanks for the recipe! 🙂

    Just wanted to alert you to a typo, in here… “You can't omit sugar completely in a pectin-free jam *ass* sugar helps it gel and also helps preservation.” Feel free to delete (not approve) my comment!

    Reply
    • Mariam Sodawater says

      January 24, 2022 at 3:55 pm

      You guys are so amazing, thanks for pointing it out!

      Reply

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Hi, I’m a Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

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