This small-batch peach jam is made with fresh peaches, sugar, and lemon juice. It cooks on the stovetop without pectin or canning equipment and makes just under 2 cups, enough to fill one pint-size jar.
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I made this batch with 1 pound of pitted peaches, which came to about 2½ peaches in my kitchen. That is a handy amount when a few ripe peaches are sitting on the counter and need to be used. I cooked the fruit in two stages and blended it briefly, leaving a few soft peach pieces in the finished jam.
Because this recipe contains no added pectin, the texture is softer than a traditional firm-set jam.
Have more ripe peaches to use? My Fresh Peach Loaf Cake uses diced peaches and a simple powdered sugar icing.
Recipe Highlights
Get the essential details of this small-batch jam at a glance:
- Type of recipe: Refrigerator jam
- Cooking method: Stovetop
- Skill level: Beginner
- Flavor & texture: Fresh peach flavor with a soft, glossy, spreadable texture
- Yield: Just under 2 cups, enough for one pint-size jar
- No canning required: This jam must be refrigerated or frozen
Peach Jam Ingredients
Only three ingredients go into this recipe, and each one matters.
How To Make Refrigerator Peach Jam
No canning equipment needed here. Just a medium saucepan, about 3 quarts, an immersion blender, and a pint clean jar.
Step 1. Add the diced peaches, sugar, and lemon juice to a saucepan. Cook over medium heat for about 10 minutes, stirring frequently, until the sugar dissolves, the peaches soften, and the mixture comes to a steady boil.
Step 2. Remove the pan from the heat and let the fruit cool for about 5 minutes. This short rest reduces the chance of hot jam splattering when you blend it. Use an immersion blender in a few short pulses, just until the larger peach pieces are broken down. I like to leave a few small pieces of peach in the jam.
Tip – No hand blender? A potato masher or even a fork will work. The jam will be a little chunkier, but the flavor won’t change at all. A regular blender works too, though you’ll have more dishes to wash.
Step 3. Return the saucepan to medium heat and bring the jam back to a steady boil. Cook for about 5 minutes, stirring frequently, until it looks glossy and slightly thickened. To test the jam, spoon a small amount onto a chilled plate and let it cool for a minute. Run your finger through the center. If the jam holds its shape and does not quickly run back together, it is ready.
Step 4. Remove the pan from the heat and let the jam cool for about 15 to 20 minutes. Spoon it into a clean, dry pint jar, cover, and refrigerate. The jam will continue to thicken as it chills.
Tips For Jam Success
- Cut the fruit evenly. More uniform pieces cook faster and more consistently. You’ll get a smoother jam and more even flavor throughout. It’s up to you whether you want to keep the peel, which adds color or peel the peaches. Most of the time, I do half and half.
- Stir frequently during cooking. Stir every 30 seconds or so to keep the sugar from scorching on the bottom of the pan. It only takes one burnt batch to make this habit stick.
- Don’t rush the cooling. The jam thickens as it cools, both on the counter and in the fridge. Give it time before you decide it’s too thin.
- Use a roomy saucepan. The peach mixture should fill no more than about half the pan before cooking so there is room for it to bubble up.
- My testing note: My batch reached about 215°F and yielded just under 2 cups. I relied on the thickness and chilled-plate test rather than trying to force the jam to 220°F.
- Do not expect a firm, store-bought set. This is a soft refrigerator jam. Mine remained spoonable and spreadable after chilling rather than becoming stiff.
What to Do With Peach Jam
I usually reach for toast or one of my homemade biscuits first, but a jar of peach jam is handy for more than breakfast.
- Swirl it into yogurt or oatmeal
- Spoon it over vanilla ice cream
- Use it as a filling for my Pecan Jam Thumbprint Cookies that are made for exactly this kind of homemade jam
- Spread it on a cheese board alongside something sharp and creamy
- Layer it inside a simple cake
Storage
Refrigerator: Transfer the cooled jam to a clean, dry jar, cover, and refrigerate for up to 3 weeks. Discard it sooner if you notice mold, fermentation, or an off smell.
Freezer: Cool completely first. Pour into an airtight container with about an inch of headspace for expansion. Freeze for up to 6 months. Thaw overnight in the fridge.
A tip worth repeating: The jam will look fairly loose when it is hot. Let it cool and chill before judging the final consistency.
More Recipes You’ll Love
- Use frozen peaches in my Peach Cobbler With Frozen Peaches when fresh peaches are out of season.
- Raspberry Peach Crumb Bars combine fresh fruit with a buttery base and crumble topping, and they are easy to carry to a picnic or potluck.
- Peach Pandowdy is a good choice when you want a warm peach dessert with a rustic pastry topping.
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Recipe
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Small Batch Refrigerator Peach Jam
Equipment
Ingredients
- 1 pound fresh peaches Pitted and cubed. Weigh the peaches after removing the pits. I used 1 pound of pitted peaches, which was about 2½ medium peaches.
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Directions:
- Add the diced peaches, granulated sugar, and lemon juice to a 3-quart saucepan. Cook over medium heat for about 10 minutes, stirring frequently, until the sugar dissolves, the peaches soften, and the mixture comes to a steady boil.
- Remove the saucepan from the heat and let the fruit cool for about 5 minutes. This short rest helps reduce splattering when blending
- Use an immersion blender to blend the peaches briefly. A few quick pulses are enough to break down the larger pieces without turning the jam completely smooth.
- Return the saucepan to medium heat and bring the jam back to a steady boil. Cook for about 5 minutes, stirring frequently, until the mixture looks glossy and begins to thicken.
- Remove the pan from the heat and let the jam cool for about 15 to 20 minutes. Spoon into a clean, dry pint-size jar, cover, and refrigerate.
Notes
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Nutrition
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
