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a spoon of peach jam kept of the jam jar with 2 peaches in the background.
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5 from 4 votes

Peach Jam Recipe without Pectin

It has such a mellow sweet and balanced taste, I almost fell in love with it. This peach jam without pectin is thick and spreadable.
Course Butters and Jams
Cuisine World
Diet Gluten Free
Keyword low-sugar, Noe pectin jam, Peach jam
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 32 servings (600 ml Approx)
Calories 48kcal


  • 2 lbs (1100 g) peach
  • cups sugar use 1¼ cup for low sugar jam.
  • 2 tablespoon lemon juice


  • 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 if blending the jam.

Making Jam

  • Transfer all ingredients to a thick bottomed and wide-based pot. Combine and rest for 4 hours or overnight in the fridge (macerate). This resting step is optional but helps the better setting of the jam.
  • 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.



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.
Peaches: Look for the best-tasting peach variety that has rich flavors.
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.
If you like aromatic jam, cinnamon or vanilla beans can add that depth of flavor.


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