Summer In a Jar | Homemade Peach Jam

Easy No-Pectin Peach Jam

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 jars
Author Erica Lea


  • 6 pounds peaches
  • 1/4 cup freshly squeezed lemon juice
  • 4 cups sugar I used evaporated cane juice


  1. 1) Peel and pit the peaches, roughly chop and place in a large pot. Add the lemon juice and mash them together with a potato masher to desired consistency (I don't like my jam too chunky).
  2. 2) Stir in the sugar and bring to a boil over medium heat. Continue to boil, stirring frequently, until the jam reaches about 210-220 degrees F (99-105 C) and thickens, about 25-30 minutes (I didn't bother measuring the temperature and just boiled the jam until it looked good). You can test the thickness by dropping a little bit of jam onto a cold plate.
  3. 3) Ladle the jam into sterilized jars and either cool and refrigerate/freeze or process in a boiling water bath for 10 minutes.

Recipe Notes

recipe fromĀ HGTV Gardens
Here's a tutorial if you've never done the waterbath method before.