This small-batch homemade peach jam recipe comes together in no time. It’s delicious, comforting and I have included 3 ways you can jazz it up with spicy, herbaceous, citrusy and earthy flavors. This recipe is not meant for water bath canning. The finished jam MUST be stored in the fridge.
Slather it on my homemade dinner rolls, buttered homemade bagels or dollop it into yogurt, over homemade labneh or even ice cream.
Table of Contents
Why This Recipe Works
- Easy to make: Only a few ingredients, straightforward steps (no fancy equipment or water bath canner needed). Homemade jam in under 2 hours!
- Take advantage of peach season: Peaches are best in summer, so this is perfect for using peak‑season fruit or preserving that fresh flavour to enjoy later. A perfect Summer Recipe.
- Pairing ideas: Great on toast, English muffins, stirred into yogurt, dolloped on desserts; flavor variations let you match jams to different foods (spicy, herbal, sweet & warm).
Ingredients
This is a pretty straightforward recipe with simple ingredients. As peaches are the star of the show, make sure they are of the highest quality and peak ripeness. Here is what you will need:
- Peaches: Use ripe, fresh peaches. Substitute with nectarines if you like a slightly firmer texture. This base technique can be used to make all sorts of small-batch jams, so try it with apples and other fruits. And make sure to also try my Strawberry Balsamic Jam and Maple Peach Chutney recipes too.
- Sugar: I love using brown sugar with peaches. It adds rich molasses flavour. It’s what I use in my other peach recipes, like Peach Crisp or Peach Blueberry Galette, for example. White sugar works in a pinch (but the depth will be different). You can use less or more sugar in this recipe. It’s up to you.
- Lemon juice: Provides acid to balance sweetness and helps with setting. Lime juice would also work nicely.
- Optional Flavors: Here are three ways to twist this peach jam into something extra special:
- Habanero & Ginger: Finely chopped habanero (adjust heat to taste) and fresh grated ginger. A spicy, warm kick. Fantastic with cream cheese on crackers, grilled meats, or mixed with a savory glaze.
- Thyme & Lemon Zest: Fresh thyme sprigs and grated lemon zest. Herbaceous, bright and lighter. Great with goat cheese, roasted poultry, or as a spread with a light, salty cheese.
- Vanilla & Spices: Vanilla bean or extract and warm spices (e.g., cinnamon, nutmeg, star anise). Sweet, comforting, dessert‑like vibe. Lovely on breakfast pastries, stirred into oatmeal, or over vanilla ice cream.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Easy Peach Jam Recipe
Step 1. Shock Peaches in Boiling Water. Bring a large pot of water to a boil. Dunk the peaches into the boiling water for about 30‑60 seconds (just until the skins loosen).
Step 2. Cool Peaches and Peel Skins. Transfer the peaches immediately into an ice water bath to stop the cooking and make peeling easier. Remove and discard the skins.
Step 3. Assemble. Chop the peeled peaches into small chunks. Add chopped peaches, brown sugar, and lemon juice to a heavy-bottom pot like a Dutch oven.
Step 4. Boil and Simmer. Bring this mixture to a boil over medium‑high heat, then reduce to low and simmer for 30 minutes.
Step 5. Add Flavorings (Optional). Add optional flavorings (see the 3 flavor ideas in the ingredient section above).
Step 6. Simmer. Continue simmering for another 30 minutes, until the jam is thickened. In the last 15 minutes especially, stir frequently to prevent scorching on the bottom. If the consistency is too chunky for you, use a potato masher to help even it out.
Step 7. Cold Plate Test. Do the cold plate test: drop a small spoonful of jam onto a cold plate, chill briefly, then see if it wrinkles when pushed. If yes, it’s ready. Note that Peaches don’t have as much pectin in them as other fruits, so the jam may not set completely.
Step 8. Jar. Ladle the hot jam into clean jars. Seal, cool on the counter and refrigerate.
Expert Tips
- Use peaches that are just ripe. Too green and they won’t be sweet or juicy enough; too overripe and the jam may too wet and mushy.
- Scoring an “X” on the bottom of each peach before blanching helps the skin slip off more easily.
- Stir more often toward the end of cooking. As the water evaporates, the sugars can scorch the bottom of the pot, which would give your jam a burnt taste. No one wants that!
- For flavorings, taste as you go. If using spicy peppers or strong herbs, add gradually. You can always add more, but you can’t take away.
- Use heavy‑bottomed pots to minimize scorching.
- Store in any size mason jars you have. I personally prefer half-pint jars. Quarter-pints also work well for gifting or freezing.
Recipe FAQs
This recipe is not meant for water bath canning. The finished jam MUST be stored in the fridge once cooled and used within 3 weeks.
Yes, I would recommend using smaller mason jars to store the jam. ¼ pint jars are great for freezing. This way, you can defrost a small portion every time you need it. Use the frozen jam within 12 months.
Use the cold plate test: drop a spoonful on a cold small plate, chill briefly, then push with your finger. If it wrinkles, it’s set. Also, visually, it should be thickened and no longer watery.
Yes, the base peach‑brown sugar‑lemon version is delicious on its own. Flavor adjustments are totally optional.
Other Preservation Recipes
Condiments
Tomato Recipes
Fermentation
Dessert
If you make this Small Batch Homemade Peach Jam or any other preservation recipe on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Small Batch Homemade Peach Jam (No Canning)
Ingredients
Base Jam Ingredients
- 2¼ lbs Ripe peaches – about 1kg
- ¾-1 cup Brown sugar – Use light or dark brown sugar. Use more if you prefer it sweet.
- 1 tablespoon Lemon juice
Flavoring Option 1
- 1 Habanero
- 1 tablespoon Grated fresh ginger
Flavoring Option 2
- 2 tablespoon Fresh thyme leaves
- 1 tablespoon Lemon zest
Flavoring Option 3
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
- 1 Star anise
Instructions
- Shock Peaches in Boiling Water. Bring a large pot of water to a boil. Dunk the peaches into the boiling water for about 30‑60 seconds (just until the skins loosen).
- Cool Peaches and Peel Skins. Transfer the peaches immediately into an ice water bath to stop the cooking and make peeling easier. Remove and discard the skins.
- Assemble. Chop the peeled peaches into small chunks. Add chopped peaches, brown sugar, and lemon juice to a heavy-bottom pot like a Dutch oven.
- Boil and Simmer. Bring this mixture to a boil over medium‑high heat, then reduce to low and simmer for 30 minutes.
- Add Flavorings (Optional). Add optional flavorings (see the 3 flavor ideas in the ingredient section above).
- Simmer. Continue simmering for another 30 minutes, until the jam is thickened. In the last 15 minutes especially, stir frequently to prevent scorching on the bottom. If the consistency is too chunky for you, use a potato masher to help even it out.
- Cold Plate Test. Do the cold plate test: drop a small spoonful of jam onto a cold plate, chill briefly, then see if it wrinkles when pushed. If yes, it’s ready. Note that Peaches don’t have as much pectin in them as other fruits, so the jam may not set completely.
- Jar. Ladle the hot jam into clean jars. Seal, cool on the counter and refrigerate.
Notes
- Peaches: Use ripe, fresh peaches/ substitute with nectarines if you like a slightly firmer texture.
- Sugar: I love using brown sugar with peaches. It adds rich molasses flavour. White sugar works in a pinch (but the depth will be different). You can use less or more sugar in this recipe. It’s up to you.
- Lemon juice: Provides acid to balance sweetness and helps with setting. Lime juice would also work nicely.
- Optional Flavors: Here are three ways to twist this peach jam into something extra special:
- Habanero & Ginger
- Thyme & Lemon Zest
- Vanilla & Spices
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
