Small Batch Homemade Peach Jam (No Canning)

Small batch homemade peach jam in a mason jar on a wooden tray.

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Small Batch Homemade Peach Jam (No Canning)

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Side Dish

Cuisine: Seasonal

Diet: Vegan, Vegetarian

Servings: servings

Author: Luay Ghafari

Cost: $20

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 tbsp Lemon juice

Flavoring Option 1

1 Habanero
1 tbsp Grated fresh ginger

Flavoring Option 2

2 tbsp Fresh thyme leaves
1 tbsp Lemon zest

Flavoring Option 3

1 tbsp Vanilla extract
1 tsp Ground cinnamon
1 tsp Ground ginger
¼ tsp 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

Refer to the post above for step by step photos, tips and advice.

Key Ingredient 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

This recipe will yield about 1.25 pints of jam.

Nutrition