Sweet, soft peaches turn into a golden jam that adds brightness to breakfast and desserts. Homemade Peach Jam is simple to make and brings back the taste of long summer days.
Peach Jam has always been a favourite of mine. If you’ve read my Apricot Jam Crostata recipe, you may remember that I was complaining about not being able to find any at a normal supermarket. I have no idea why that is.
Growing up in Italy, Peach Jam was always a staple in our kitchen, along with Strawberry and Apricot Jam. How can anyone not love Peach Jam? The sweetness reminds me of warm summer days in Italy.
When I couldn’t find a good one at the supermarket, I decided to make a batch at home. It came out wonderfully thick and golden, with an unmistakable peach taste.
It’s wonderful on toast for breakfast or as a filling for crostata, cakes, and pastries. If you enjoy making homemade jam, have a look at my other jam recipes too. I’ve shared quite a few favourites over the years.
Why This Peach Jam Belongs in Every Kitchen
Key Ingredients for Homemade Peach Jam
Peaches
Use ripe, fragrant peaches for the best flavour and texture. I like choosing ones that are naturally sweet, as they give the jam a rich taste without needing too much sugar.
Sugar
Helps the jam thicken and preserves it naturally. It also balances the tartness of the lemon juice and brings out the fruit’s natural sweetness.
Lemon Juice
Adds a gentle tang and helps the jam set by activating the natural pectin in the peaches. It also keeps the colour bright and fresh-looking.
Find the complete list with measurements in the recipe card below.
How to Make Peach Jam
Step 1: Chop the cleaned peaches and put them in a big pot.
Step 2: Add the sugar and lemon juice and mix well.
Step 3: Put the pot on the fire and cook over moderate to high heat, stirring often so that the jam does not stick to the bottom of the pan, for about 20 to 30 minutes. Remove the foam with a slotted spoon for a clearer jam.
Step 4: While the jam is cooking, put a small plate in the freezer.
Step 5: After 20 minutes, when the jam appears like it is beginning to gel, turn off the heat.
Step 6: Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.
Step 7: Store the jam in sterilised jars.
Frequently Asked Questions
Yes, but the jam may be softer and won’t keep as long. Reduce it to about 350 gms – 12 oz. and store in the fridge once opened.
Lightly score each peach with an “x”, drop it into boiling water for 30 seconds, then cool in ice water. The skin will lift off cleanly without tearing the flesh.
Absolutely! You don’t need to add pectin to this homemade peach jam because the peaches and lemon juice already create the right texture.
Extra Help from the Kitchen
Cut the Peaches Evenly – Dice the peaches into similar-sized pieces so they cook at the same rate and give the jam an even texture.
Stir with a Wooden Spoon – Use a wooden spoon because it doesn’t react with the fruit’s acidity and preserves the jam’s natural flavour.
Mash the Fruit Gently While Cooking – Lightly mash the peaches with a spoon as they soften to release the juice and help the jam reach the right texture.
Variations and Twists
Add a Hint of Vanilla – Stir in ½ teaspoon of vanilla extract or the seeds from half a pod while the jam cooks. It adds a gentle sweetness that complements the peaches.
Make a Peach and Ginger Jam – Grate in 1 teaspoon of fresh ginger during cooking for a light, warming flavour. It adds balance and pairs perfectly with buttery pastries.
Try White Peaches – Replace yellow peaches with white ones for a milder, more floral taste. The colour will be lighter, but the texture remains just as smooth and spreadable.
Add a Touch of Almond – Mix in 2–3 drops of almond extract once the jam is off the heat. It brings out the natural fruitiness and gives the jam a flavour similar to a classic Italian tart filling.
Make a Mixed Summer Fruit Jam – Combine peaches with apricots, strawberries, or plums for a seasonal blend. Keep the total fruit weight the same and follow the same steps for cooking and testing the set.
Storage and Shelf Life
Store the Peach Jam in sterilised, tightly sealed jars and keep them in a cool, dark place. Once opened, refrigerate and use within 3 to 4 weeks. Properly sealed jars can last for up to 6 months in the pantry.
You can also freeze Peach Jam. Spoon it into freezer-safe containers, leaving a little space at the top for expansion. It will keep well for up to 1 year. Thaw it overnight in the fridge and stir before using to bring back its smooth texture.
Homemade Jams Worth Adding to Your List
Strawberry Jam
Another classic we could never resist! Strawberry Jam brings back memories of summer mornings and freshly baked bread.
Mulberry Jam
I also love making Mulberry Jam when the berries are in season. It’s deep in colour and wonderfully rich in flavour.
Papaya Jam
If you’re after something tropical, try Papaya Jam. It’s smooth, lightly tangy, and perfect for breakfast or dessert.
Pumpkin Jam
And for something truly unique, there’s Pumpkin Jam. It has a comforting sweetness that tastes like autumn in a jar.
Homemade Peach Jam
Sweet, soft peaches turn into a golden jam that adds brightness to breakfast and desserts. Homemade Peach Jam is simple to make and brings back the taste of long summer days.
Ingredients
- 1 kg – 2.2 lbs peaches – peeled and cored
- 400 g – 14 oz sugar
- Juice of 1 lemon
Instructions
-
Chop the cleaned peaches and put them in a big pot.
-
Add the sugar and lemon juice and mix well.
-
Put the pot on the fire and cook over moderate to high heat, stirring often so that the jam does not stick to the bottom of the pan, for about 20 to 30 minutes. Remove the foam with a slotted spoon for a clearer jam.
-
While the jam is cooking, put a small plate in the freezer.
-
After 20 minutes, when the jam appears like it is beginning to gel, turn off the heat.
-
Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.
-
Store the jam in sterilised jars.
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