How to make no pectin peach jam

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Learn how to make this deeply flavored fresh peach jam

It's easy to make peach jam without pectin and I am going to show you how.

How to make peach jam with no pectin

Nothing is more satisfying than homemade jam! This easy and delicious peach jam recipe is sure to become a family favorite. With only a few ingredients, it’s quick and easy to make, and it’s full of sweet and fruity flavor. Enjoy it for breakfast or snacks, or give it away as a thoughtful gift!

Even if you have never made jam before you can do this easy method to have some super flavorful peach jam for all the things you like jam for. Pears, peaches and plums don't pack as much flavor as some other fruits do so jams made from them can taste a bit watered down.

I have a solution for that.

Me, I use jam for my cottage cheese, to flavor proteins with a tasty glaze and yes with peanut butter. This would be great as a filling for cakes, pastry, on toast, poundcake and whatever else you can dream up to do with jam.

Don't miss my caramelized grape and lemon jam recipe. That is a real show-stopper! it has wonderful depth. It reminds me of Amarone wine rich and raisinated flavor. Decidedly grown up and dresses up dinners and charcuterie the way you would use a chutney. It is so good I can eat it off of a spoon!

What is pectin and why is it used in jams and jelly recipes?

Pectin is a natural substance found in many fruits that helps to thicken and set jams and jellies. However, not all fruits contain enough pectin to achieve a good gel without the addition of extra pectin. So, which fruits need pectin to make jam?

Fruits that are high in pectin include apples, citrus fruits (such as lemons, oranges, and grapefruits), and berries (such as blackberries, raspberries, and currants). These fruits naturally contain enough pectin to create a good gel when cooked down with sugar.

On the other hand, fruits that are low in pectin, such as peaches, apricots, and cherries, may require the addition of pectin to achieve the desired consistency. This is especially true if you prefer a firmer set for your jam.

This method is why your peaches won't need pectin.

Ingredients to make no pectin peach jam

  • 2.5- 3 lbs fresh peaches
  • 1 cup white sugar
  • 1 large lemon or two small lemons
  • Heavy steel pot that will accommodate the amount of liquid initially put off by fruit and splattering
  • wooden spoon
  • Flat edge metal spatula
  • Splatter guard (optional but recommended)
  • Jars to hold 18-24 ounces of finished jam
Ball jars with lids

Peel peaches by boiling for 30 seconds then plunging into ice water. Peel away skin with your fingers. You can use the back of a knife to get that first piece of peel up or score the top of the peaches with an X before putting them in the hot water. Just be careful not to leave them in too long or they will cook and be too soft to peel away the skins.

how to make fresh peach jam

Remove pits and any spiky interior (optional step) then coarsely chop. Add to a heavy metal pan with sugar and let it cook over medium heat while it liquefies. About 20 -25 minutes. Stir with a wooden spoon occasionally in this time.

Peach jam no pectin

Develop the flavor of the peach jam

Turn heat down a bit to medium low and "scrape" the bottom every 4-5 minutes with metal spatula. I suggest having a splatter guard over the pot while you do this because it will spit and bubble. I don't want you to be burned by the hot peach mixture.

You will feel resistance because the sugar is beginning to caramelize on the bottom. The scraping will stop the burning but also add more flavor to the mixture as it breaks down from each scrape. Use your wooden spoon to push the caramelized sugar back into the mixture so it disperses and reflavors the jam.

Do this multiple times for at least 30-50 minutes more. The mixture will be thick and very reduced. Add in the zest and juice of the lemon at this point.

Because the caramelizing reduces the mixture so much, add 1/2 - 2/3 c water to rehydrate the jam once it has reached a flavor you like. If you skip adding in water it will be a paste rather than a usable jam. It will thicken more as it cools.

Put in jars or whatever container you prefer, cap and let cool on the counter overnight before moving into the fridge.

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