Peach Jam (without Pectin)
Homemade peach jam made with fresh peaches, sugar, and lemon juice. No pectin, no fuss, just real fruit cooked down into something worth spreading on everything.
Ingredients
- 10 medium to large fresh peaches
- 2 cups granulated sugar more or less to taste
- 1 tablespoon lemon juice
Instructions
- Sterilize your jars by running them through the dishwasher on a hot cycle or submerging in boiling water for 10 minutes.
- Cut peaches in half, remove the pit, and peel the skin with a paring knife.
- Add peaches, sugar, and lemon juice to a medium saucepan over medium heat. Cook for 15–20 minutes until peaches are soft.
- Mash with a potato masher for a chunky texture, or blend with an immersion blender for a smoother jam.
- Turn heat to medium-high and bring to a full boil. Cook for another 15–20 minutes until the jam reaches your desired consistency.
- Ladle hot jam into sterilized jars using a funnel, filling to ¼ inch from the top. Tap jars to release air bubbles and wipe rims clean before sealing.
- Store in the refrigerator for up to 3 weeks, or freeze in freezer-safe containers for up to 1 year.