I love how this peach jam comes together so quickly while still tasting like pure summer in a jar. I make it when peaches are perfectly ripe and sweet, and in just about fifteen minutes I have a fresh, vibrant jam that I can enjoy on toast, with cream cheese and crackers, or even spooned over ice cream. It feels homemade and special without being complicated.
Why You’ll Love This Recipe
I like this recipe because it is fast, simple, and doesn’t require complicated canning steps. I enjoy that it uses fewer ingredients than traditional jam recipes but still delivers a bright peach flavor with just the right balance of sweetness and tang. I also appreciate how flexible it is, since I can adjust the texture from chunky to smooth depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 cups peeled, finely diced fresh ripe peaches
1¼ cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ cup water
1¾ ounces powdered fruit pectin
Directions
I start by adding the diced peaches, sugar, lemon juice, vanilla extract, and water to a medium saucepan. I bring everything to a boil, then lower the heat slightly and cook for about three minutes, stirring constantly so nothing sticks.
I sprinkle in the fruit pectin and continue stirring until it fully dissolves. I keep the mixture boiling for one minute, then reduce the heat to low and stir for one more minute.
I mash the jam with a potato masher or use an immersion blender until I reach the texture I like, whether slightly chunky or mostly smooth.
I ladle the hot jam into clean 8-ounce glass jars, leaving about half an inch of space at the top. I let the jars cool for one hour, then seal them and place them in the refrigerator overnight so the jam can fully set.
Servings And Timing
I usually get about 3 cups of jam from this recipe, which equals roughly six servings if I count one serving as two tablespoons. Prep time takes about 10 minutes, cooking takes about 5 minutes, and the total active time is around 15 minutes, not including chilling time.
Variations
I sometimes add a pinch of cinnamon or ginger for warmth, especially in late summer. I also like swapping peaches for plums or apricots when I have them on hand. For a more adventurous version, I occasionally stir in a splash of bourbon or add a small amount of finely diced chili for a sweet-heat twist.
Storage/Reheating
I store this jam in the refrigerator for up to three weeks. If I want to keep it longer, I freeze it for up to one year. When frozen, I let it thaw slowly in the refrigerator before using. I never reheat the entire jar, but I do let it sit at room temperature for a few minutes if it feels too firm straight from the fridge.
FAQs
Can I Use Frozen Peaches For This Recipe?
I can use frozen peaches if needed, but I prefer fresh because they produce a thicker jam. If I use frozen, I add them to the pot before they fully thaw to reduce excess liquid.
Why Is My Jam Too Thin?
I find that jam can be thin if the peaches are extra juicy or if it didn’t boil long enough. Letting it chill overnight usually helps it thicken, and I sometimes mash it less next time for better texture.
Can I Reduce The Sugar?
I stick to granulated sugar because it helps the jam set properly. I know substitutes can work, but since I haven’t tested them myself, I usually don’t change the sugar.
Do I Need To Can This Jam?
I don’t water-bath can this recipe. I keep it refrigerated or frozen, which makes it much easier and still safe to store.
How Many Peaches Do I Need?
I usually need about three to four medium peaches to get three cups once they are peeled and diced, depending on their size.
Conclusion
I keep coming back to this peach jam recipe because it is easy, reliable, and full of fresh flavor. It lets me enjoy peak-season peaches long after summer has passed, and I love having a jar ready whenever I want something simple and comforting. It’s one of those recipes I know I’ll make again every year.
This quick Peach Jam captures the taste of ripe summer peaches in a simple, vibrant spread. Ready in about 15 minutes with minimal ingredients, it’s perfect on toast, with cream cheese and crackers, or spooned over desserts.
Total Time:15 minutes (plus chilling)
Yield:About 3 cups (roughly six 2‑tbsp servings)
Ingredients
3 cups peeled, finely diced fresh ripe peaches
1¼ cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ cup water
1¾ ounces powdered fruit pectin
Instructions
Add the diced peaches, sugar, lemon juice, vanilla extract, and water to a medium saucepan.
Bring the mixture to a boil over medium‑high heat, then reduce heat slightly and cook for about 3 minutes, stirring constantly.
Sprinkle in the powdered fruit pectin and stir until fully dissolved.
Keep the mixture boiling for 1 minute, then reduce heat to low and stir for another minute.
Mash the jam with a potato masher or use an immersion blender until you reach your desired texture (chunky or smooth).
Ladle the hot jam into clean 8‑ounce glass jars, leaving about ½ inch of space at the top.
Let the jars cool for 1 hour, then seal and refrigerate overnight so the jam can fully set.
Notes
Adjust texture by mashing less for chunkier jam or blending more for a smoother result.
Add a pinch of cinnamon or ginger for warm spice notes.
Substitute plums or apricots for peaches for variation.
For a sweet‑heat twist, stir in finely diced chili or a splash of bourbon.
