I can’t get enough of this homemade peach jam recipe during the summer months. Our simple recipe includes a touch of ginger and just the right amount of sugar and lemon juice. And the best part? You don’t need any pectin!
My favorite way to enjoy this jam right now is slathered on ricotta cheese on a toasted English muffin or paired with warm homemade biscuits (it’s absolutely delicious!). It’s also fantastic stirred into a bowl of yogurt. It has quickly become one of my top go-to recipes, although this peach cobbler is a close second.
If you’re new to making peach jam, our recipe is a perfect starting point. Thanks to the natural pectin in the peaches, you won’t need any special ingredients to achieve that perfect jam consistency. Let the peaches do all the work!
Key Ingredients
- Peaches: Opt for fresh peaches with a strong, sweet peachy aroma. They can be slightly firm or have minor bruising, but ensure they have that unmistakable peach smell. If you have any leftovers, try our peach burrata salad!
- Ginger: We use a small amount of ground ginger not to add spiciness but to enhance the natural sweetness and peachy flavor of the fruit. It’s the secret to intensifying the peachy taste. I also incorporate ginger into our peach muffins!
- Sugar: I prefer using cane or granulated sugar for this recipe. While you can substitute with coconut sugar, note that it may darken the jam slightly. Brown sugar also works well and adds a nice flavor, but it will alter the jam’s color.
- Lemon Juice: Fresh lemon juice is a must. It helps balance out the sweetness of the sugar and enhances all the flavors. I typically squeeze the juice of about one and a half large lemons.
Find the complete recipe with measurements below.
Tips for Making the Best Peach Jam
I make this jam every peach season without fail. Here are my top tips for perfecting it:
Tip 1: The best way to peel peaches. A vegetable peeler isn’t ideal for peaches, especially if they’re on the softer side. The most effective method is to blanch them. Simply score an “X” into the bottom of each peach, place them in boiling water for about 45 seconds, then transfer them to a bowl of ice water. Once cooled, use your fingers or a paring knife to easily peel the skins away (starting from the X and peeling outwards). I use the same technique when making peach cobbler.
Tip 2: Cook and mash to your desired consistency. The jam only requires about 20 minutes of cooking time. As it simmers, use a potato masher to crush the peaches into a jam-like texture. I prefer some texture in my jam, but you can mash it more for a smoother consistency.
Tip 3: Store your jam in the fridge. This is a small-batch refrigerator jam, and our recipe may not be suitable for long-term canning. For optimal and safe results, store it in an airtight container like a jar in the refrigerator. It should stay fresh for up to three weeks, although I doubt it will last that long!
Fresh Peach Jam
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PREP
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COOK
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TOTAL
This homemade peach jam is incredibly simple to make! A touch of ginger enhances the fruity peach flavors, while the perfect blend of lemon juice and sugar prevents the jam from being overly tart or sweet. This recipe yields exactly one quart of jam, so use a 1-quart jar or two 1-pint jars.
I particularly enjoy spreading this peach jam on warm homemade biscuits or freshly baked English muffins with a dollop of salted butter.
Makes 1 quart (4 cups)
You Will Need
3 pounds (1.3kg) peaches
¼ teaspoon ground ginger
1 ¼ cups (250g) granulated sugar
6 tablespoons (88ml) fresh lemon juice
Directions
1Peel the peaches: Score an “X” into the bottom of each peach with a knife. Add them to a pot of boiling water for 45 to 60 seconds, then immediately transfer them to an ice-cold water bath. Once cool, the skins should peel off easily. Use a paring knife to grab a corner and pull the peels away.
2Make the jam: Remove the pits and slice the peaches into ½-inch chunks. Place them into a saucepan with the ginger, sugar, and lemon juice.
3Bring the mixture to a full boil over medium-high heat with the lid on. Remove the lid, reduce the heat to a simmer, and cook for about 10 minutes, or until the peaches soften.
4Use a potato masher to smash and pulverize the peaches until you reach your desired consistency. We like a little texture left in the jam.
5Continue to simmer for another 10 to 20 minutes, or until the jam thickens. Carefully transfer the jam to a quart jar (or two pint jars).
6Seal the jars and let them cool completely on the counter before refrigerating.
Adam and Joanne’s Tips
- Storing your jam: This is a refrigerator jam. Keep the jam, stored in an airtight container, in the fridge for 2 to 3 weeks. This recipe was not developed for long-term canning. We recommend consulting a reliable pressure canning resource to safely preserve the jam outside of the refrigerator.
- The nutritional facts provided are estimates.
Nutrition Per Serving
Serving Size
1 tablespoon
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Calories
23
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Total Fat
0.1g
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Saturated Fat
0g
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Cholesterol
0mg
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Sodium
0.1g
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Carbohydrate
6g
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Dietary Fiber
0.3g
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Total Sugars
5.7g
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Protein
0.2g
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