Peach Jam – Small Batch – No Pectin – Quick
This is my favorite super quick peach jam because it is simple, fast, makes a one pint jar small batch, and with no pectin necessary. I love this recipe because I can make it on the fly whenever we want peach jam. Also, I like to keep some frozen fruit handy to make this jam. This recipe works great with other fruits as well. So, whether you have fresh or frozen peaches, this recipe is for you!
How To Make Small Batch, One Jar Peach Jam Without Pectin
Yes, you can really make jam without added pectin, especially when only making a small batch for one jar that doesn’t need to be canned or stored for long periods of time. The magic is all in the fruit itself! Fruits naturally have pectin in them, some have more than others. The great thing is lemons are packed with pectin, so if we add some fresh lemon juice to our peaches, we have enough natural pectin to thicken our jam.
How To Know If Your Peach Jam Has Thickened?
There are a few different ways to know if your jam has thickened, but I will let you know my favorite way to know my jam has perfectly thickened. I just simply drag my spatula or stirring spoon on the bottom of the pan, through the cooking jam. Once my spoon or spatula leaves a little trail where I can see the bottom of my pot, even just for a short while, the jam is done cooking and has thickened.
What To Serve This Peach Jam With?
The possibilities are endless to serve this peach jam with. However, here are some of my family’s favorite Peach jam combos. Luckily, I also have recipes to make these all with fresh milled flour!
- Dinner Rolls- Super simple, traditional jam pairing. Grab my super popular FMF Dinner Roll Recipe HERE.
- Hawaiian Rolls- For a leveled up sweet treat from the traditional roll idea, you can grab the FMF Hawaiian Roll Recipe HERE.
- Biscuits- For a great breakfast or anytime treat, these southern buttery biscuits always hit the spot, you can grab the recipe HERE.
- Sandwich Bread- I have a plethora or bread recipes that taste wonderful with any jam, but my Tangzhong Sandwich bread is such a hit, I have to share it HERE.
- Crusty Spelt Bread- This crusty spelt bread holds up phenomenally to jam as a bread or toasted. You can find that recipe HERE.
- Kolaches- This Kolache recipe is always a hit, and I make it with apricot jam in the written recipe, however peach jam is also a fantastic option. You can get that recipe HERE.
So, here are just a few great ideas to pair with this quick small batch jam. Let me know in the comments below which your favorite is.
Ingredients To Make Small Batch Quick Peach Jam
- 3- 5 Fresh Peaches (OR 16 0z Bag of sliced frozen peaches) 500g
- 3/4 cup sugar 165g
- 1/4 cup honey or maple syrup 80g
- 1 TBSP lemon juice
- *Optional- 1 tsp butter (to finish off for richer flavor) 5g
Instructions To Make Quick Small Batch Peach Jam
- First, you can start with either fresh or frozen peaches. Use 3 large, or 5 small peaches pell and cut into small pieces. If using frozen sliced peaches, you can thaw first or use from frozen.
- To a medium pot, add peaches, sugar, honey, and lemon juice. Then, slowly bring to a boil on medium heat, while gently stirring to keep anything from burning to the bottom of the pan.
- Once the jam mixture is to a boil, then turn the heat down to a simmer. Simmer for about 30 minutes while stirring occasionally. When the peaches feel soft enough to mash, mash with a potato or meat masher. you can decide if you want it chunky or smooth depending on how much you mash the jam.
- While stirring, periodically check for thickness. To check, you can use a spatula or stirring spoon, run it through the jam, once it leaves a clear trail, the jam has thickened enough. This usually happens around 30 minutes of simmering, could take more or less time. It will still thicken a bit more after cooling as well.
- Once it has thickened, remove the pan from the heat, and stir in optional butter for richness.
- Then, pour into a heat safe jar, like a pint canning jar.
- Allow the jar to cool to room temperature (usually an hour or so.) Then, place in the fridge. This is not a canning recipe, so the jam is not shelf stable, you will want to keep this in your refrigerator.
- Use within 1-2 weeks if using the finishing butter method. Use within 3 weeks if not using the butter.
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Check Out Some Of My Fresh Milled Flour Recipes To Go With This Simple Peach Jam
Tangzhong Sandwich Bread – Super Soft!
Sourdough Tangzhong Sandwich Bread
Quick Small Batch Peach Jam Without Pectin Printable Recipe
Peach Jam Single Batch
Ingredients
- 3- 5 Fresh Peaches (OR 16 0z Bag of sliced frozen peaches) 500g
- 3/4 cup sugar 165g
- 1/4 cup honey or maple syrup 80g
- 1 TBSP lemon juice
- *Optional- 1 tsp butter (to finish off for richer flavor) 5g
Instructions
- First, you can start with either fresh or frozen peaches. Use 3 large, or 5 small peaches pell and cut into small pieces. If using frozen sliced peaches, you can thaw first or use from frozen.
- To a medium pot, add peaches, sugar, honey, and lemon juice. Then, slowly bring to a boil on medium heat, while gently stirring to keep anything from burning to the bottom of the pan.
- Once the jam mixture is to a boil, then turn the heat down to a simmer. Simmer for about 30 minutes while stirring occasionally. When the peaches feel soft enough to mash, mash with a potato or meat masher. you can decide if you want it chunky or smooth depending on how much you mash the jam.
- While stirring, periodically check for thickness. To check, you can use a spatula or stirring spoon, run it through the jam, once it leaves a clear trail, the jam has thickened enough. This usually happens around 30 minutes of simmering, could take more or less time. It will still thicken a bit more after cooling as well.
- Once it has thickened, remove the pan from the heat, and stir in optional butter for richness.
- Then, pour into a heat safe jar, like a pint canning jar.
- Allow the jar to cool to room temperature (usually an hour or so.) Then, place in the fridge. This is not a canning recipe, so the jam is not shelf stable, you will want to keep this in your refrigerator.
- Use within 1-2 weeks if using the finishing butter method. Use within 3 weeks if not using the butter.
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