Homemade peach jam has become my new summer obsession. Our simple four-ingredient recipe combines fresh peaches with a hint of ginger and the perfect ratio of sugar and lemon juice. The result is a jam that’s intensely peachy, not too sweet, and never tart. No pectin needed!
This is a jam you’ll find yourself reaching for again and again. My current favorite way to enjoy it is spread over ricotta cheese on a toasted English muffin or with warm homemade biscuits (it’s divine!). It’s also incredible stirred into a bowl of yogurt for a sweet morning treat. No matter how you serve it, this jam captures the very essence of summer peaches in a jar. It’s officially one of my favorite things to do with them, although this peach cobbler is a very close second.
If you’re not used to making jam, our peach jam recipe is a great place to start. Thanks to the natural pectin in the peaches, you won’t need any special ingredients to get the perfect jam consistency. The peaches really do all the work! Let’s get into it, shall we?
Key Ingredients
- Peaches: Use fresh peaches that have a strong, sweet peachy smell. It’s okay if they’re a little firm or slightly bruised; just make sure they really smell like peaches. If you have any left, try our peach burrata salad!
- Ginger: We only use a small amount of ground ginger, not to make the jam taste spicy, but to enhance the natural sweetness and “peachy” flavor of the fruit. It’s the secret to making your peaches taste even more peachy. I also use ginger when making our peach muffins!
- Sugar: I use cane or granulated sugar for this recipe. You can use coconut sugar, but be aware that it will give the jam a slightly darker color. Brown sugar also works and will add a nice flavor, but it will also change the color of the final jam.
- Lemon Juice: Fresh lemon juice is essential. It balances the sweetness of the sugar and brightens all the flavors. I typically use the juice from about one and a half large lemons.
How to Make the Easiest Peach Jam
I’m committed to making this jam every peach season. Here are my best tips for making it:
Tip 1: The easiest way to peel peaches. A vegetable peeler isn’t ideal for peaches, especially if they’re on the softer side. The best 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 immediately transfer them to a bowl of ice water. Once they’re cool, use your fingers or a pairing knife to quickly pull the peels away (starting at the X and pulling outwards). I use the same method when making peach cobbler.
Tip 2: Cook and mash to your preferred consistency. The jam only takes about 20 minutes to cook. As it’s simmering away, use a potato masher to smash the peaches into a jam-like consistency. I prefer a jam with a little texture, but you can mash it as much as you like 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 best and safest results, store it in an airtight container (like a jar) in the fridge. It should last for up to three weeks, but I highly doubt it will be around that long!
Fresh Peach Jam
- PREP
- COOK
- TOTAL
This homemade peach jam couldn’t be easier! A hint of ginger brings out the fruity peach notes, while a perfect balance of lemon juice and sugar keeps the jam from being too tart or too sweet. This recipe makes exactly one quart of jam, so use a 1-quart jar or use two 1-pint jars.
I especially love this peach jam spread onto warm homemade biscuits or freshly made English muffins with some salted butter.
You Will Need
3 pounds (1.3kg) peaches
1/4 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 1/2-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.
