Easy No-Peel Peach Jam (Stovetop Recipe)
Summer is the perfect time to make homemade jam with fresh peaches, and you don’t even have to peel them first!
Easy no-peel peach jam is a delicious topping for freshly-baked biscuits, dinner rolls, toasted English muffins, pancakes, and more!
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One of the simplest delights of summer is fresh, juicy peaches at their peak of ripeness.
We buy them in bulk and enjoy them as quickly as we can, savoring their sweet flavor before they end up past their prime.
In addition to eating them on their own, I also like to bake with peaches, making delicious treats like homemade peach bread or Ninja Creami peach sorbet.
But peach jam is one way I can preserve the flavor of the peaches for later, when the cold days of fall and winter need a little burst of summer cheer.
Years ago, I shared a recipe for Instant Pot peach jam, which has been a reader favorite. But it’s actually adapted from a stovetop peach jam recipe I’ve been making for decades.
So I figured it was past time to share that one with you, too!
More Peach Recipes to Try:
Making Peach Jam with the Peels On
I used to peel my peaches when making jam. While not a particularly difficult task, it does take some time.
Between boiling water, blanching the peaches, then peeling off the skin, it was a bit tedious.
So I decided to skip that step and simply leave the peeling on the peaches. And you know what? It worked out just as well, but with a lot less effort!
Most of the peel pieces sort of dissolve in the jam. You occasionally see a small hint of the reddish skin, but it doesn’t affect the flavor or texture, and I think it adds some character.
So save yourself some time and skip peeling those peaches!
More Homemade Jam Recipes:
How to Make Homemade No-Peel Peach Jam
It’s really easy to make this sweet jam.
Ingredients You’ll Need
- Peaches
- Sugar
- Fresh Lemon Juice
- Coarse Sea Salt
How to Make It:
Find the full printable recipe available below
Chop the peaches. First, you’ll slice the peaches and add them to the bowl of a food processor.
Pulse the peaches until they’re chunky (don’t puree them).
Combine ingredients. Next, you’ll add the peach mixture to a large stockpot or Dutch oven.
Add in the sugar and lemon juice, stirring well to combine.
Cook. Bring the mixture to a boil, then let it continue to boil for about 20 minutes or so, stirring frequently. It will be foamy at first, but you’ll cook it until the foam subsides and the fruit is floating.
I like to perform a spoon test—you’ll take a cold spoon from the freezer, dip it in the jam mixture, and see if it runs off of the spoon.
It should start to gel up when in contact with the cold spoon, which shows you it’s ready.
Store. Spoon the jam into jars and let cool at room temperature, then refrigerate or freeze the jam until you’re ready to enjoy it!
Ways to Serve Homemade Peach Jam:
Notes and Adaptations:
- It’s true, you don’t have to peel the peaches before making jam! The peels actually contain some pectin, as does the lemon juice.
- To perform a spoon test, while the jam is simmering, put a couple of spoons in the freezer to get nice and cold. As the jam starts to thicken, quickly dip a cold spoon into the jam and pull it back out, watching to see if the jam starts to gel up on the spoon. If so, it’s done! If the jam is still pretty runny and doesn’t gel, it needs to cook a bit more.
- This jam is for refrigeration or freezing. If you desire to can the jam for shelf-stable preservation, see guidelines for doing so safely. You can also read more guidelines about preserving jam made without pectin.
- If freezing jam, make sure you’re using freezer-safe jars, and leave enough head space at the top for the jam to expand.
- Jam foams when cooking, which is why it’s important to use a pot large enough to accommodate the foam.
- This recipe yields approx. 3.5-4 pints of jam.
Recommended Equipment:
- Dutch oven or stock pot (you want a pot big enough to allow room for the mixture to bubble and foam)
- Food processor
- Freezer-safe jars – I love these quilted half-pint jars.
- Funnel for transferring jam into the jars – I like this collapsible funnel because it stores in a drawer easily.
- Ladle
- Dissolvable labels for jars – These are super handy because they wash right off of the jars when you’re done.
Easy No-Peel Peach Jam
Ingredients
- 3 1/2 pounds fresh peaches, sliced (about 8-10 peaches)
- 3 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon coarse sea salt
Instructions
- Working in batches, add sliced peaches to the bowl of a food processor. Pulse until chunky, then transfer to a large Dutch oven or stockpot.
- Add sugar, lemon juice, and sea salt to the peaches, then stir to combine well.
- Bring the mixture to a boil over medium-high heat, stirring frequently. The mixture will foam quite a bit initially. Boil for about 15-20 minutes, or until the foam subsides and the fruit floats to the top of the mixture. Perform a spoon test (see notes below).
- Remove Dutch oven from heat and let cool for a few minutes. Use a ladle and funnel to scoop the jam into prepared jars, then close lids to fingertip tightness. Allow to cool completely to room temperature, then refrigerate or freeze.
Notes
- It’s true, you don’t have to peel the peaches before making jam! The peeling actually contains some pectin, as does the lemon juice.
- To perform a spoon test, while the jam is simmering, put a couple of spoons in the freezer to get nice and cold. As the jam starts to thicken, quickly dip a cold spoon into the jam and pull it back out, watching to see if the jam starts to gel up on the spoon. If so, it’s done! If the jam is still pretty runny and doesn’t gel, it needs to cook a bit more.
- This jam is for refrigeration or freezing. If you desire to can the jam for shelf-stable preservation, see guidelines for doing so safely. You can also read more guidelines about preserving jam made without pectin.
- If you’re freezing this jam, be sure to use freezer-safe jars and leave enough space at the top for the jam to expand.
- Jam foams when cooking, which is why it’s important to use a pot large enough to accommodate the foam.
- This recipe yields approx. 3.5-4 pints of jam.
Equipment
Nutrition
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