Small Batch Refrigerator Peach Jam

A glass jar filled with orange peach jam, tied with string, sits on a wooden surface. A spoon with jam is held above the jar. Peaches are visible in the background.

Small Batch Refrigerator Peach Jam

This small batch peach refrigerator jam is made with fresh peaches, sugar, and lemon juice. No pectin or canning equipment is needed, and the recipe makes just under 2 cups of soft, spreadable jam.

Cuisine American

Prep Time 10

Cook Time 15

Cooling time 20

Total Time 45

Servings

Calories 48kcal

Author Jere' Cassidy

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.

The saucepan: Use a pan that leaves plenty of room above the peach mixture. It should fill the pan no more than halfway, since the jam will bubble up as it cooks.

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.

Video

Notes

Notes:

Texture: This is a soft refrigerator jam, not a firm-set jam. It will thicken as it cools and chills.

Peeled or No Peeled - It's up to you whether you want to keep the peel, which adds color to the jam or peel the peaches. Most of the time, I do half and half.

Yield: My batch made just under 2 cups, enough to fill one pint-size jar.

No immersion blender? A potato masher works well and will give you a chunkier jam. You can also use a regular blender, but let the fruit cool slightly first and use care when blending anything warm.

Storage: Keep the jam covered in the refrigerator for up to 3 weeks.

Freezing: Freeze the cooled jam in a freezer-safe container for up to 6 months. Leave about 1 inch of space at the top for expansion, then thaw overnight in the refrigerator.

Nutrition