This homemade peach jam is made with just a handful of ingredients, including sweet summer peaches, cinnamon, and a splash of vanilla extract. Leaving the peaches unpeeled adds flavor and turns the jam a beautiful sunset orange. This is a small batch recipe and no canning, or pectin, is required.
I'm excited to share this peach jam recipe with you. I love almost anything with cooked peaches and one of my favorite childhood memories is my mom's homemade peach jam. I especially loved the chunky texture of her jam, which is why my version is also chunky instead of pureed and smooth.
We love homemade jam, but I purposely made a small batch because I have a small household. If you have made my apricot jam, this recipe follows the same steps: macerate the fruit first, then cook it to a set point on the stovetop.
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Cheryl's Baker Notes
- I leave the peach skins on. I learned from my roasted peach recipe that leaving the skins on adds flavor and color. Plus since, peaches are low in pectin, and the skins add a little and help the jam to thicken. As the jam cooks they soften and mostly disappear into that sunset orange color.
- Use an instant-read thermometer. An instant-read thermometer is the quickest and easiest way to check that the jam has achieved the right temperature of 220°F.
- The lemon juice is doing real work. Lemon juice adds flavor, acidity to balance the sweetness and it helps the jam to set. Don't use bottled lemon juice. It has more of a sour taste and will affect the overall flavor.
Peach Jam Ingredients
- Fresh Peaches: For the best jam possible, use peaches that are naturally sweet and have a lot of flavor. To make the preparation easier, use freestone peaches. These are peaches where the pit easily comes out.
- Cinnamon Sticks: Cinnamon sticks add a subtle warm and spice and a more well rounded flavor the jam. Ground cinnamon can be a little overpowering plus muddy the color of the jam.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Homemade Peach Jam
Step 1: Pit and cut the peaches into 1-inch chunks
Step 2: Place them in a large pot with the lemon juice.
Step 3: Add the sugar and gently fold in the sugar.
Step 4: Macerate the peaches with the cinnamon sticks to bring out the juices.
Step 5: Cook the peaches until it reaches the temperature set point of 220°F.
Step 6: Add the vanilla and then lightly mash the peaches with a potato smasher, but leave it mostly chunky.
Step 7: Store the jam in the prepared jars.
Tips for the Best Peach Jam
Don’t overdo the vanilla: A little goes a long way. Just 1 teaspoon adds subtle sweetness without taking over the flavor of the peaches.
- Taste your fruit first: Peaches should be sweet and flavorful. Avoid bland (tastes like cardboard) or overripe mushy fruit. It won't give the jam much flavor or texture.
- Don’t skimp on sugar: I prefer low-sugar jams too, but peaches need enough sugar to help achieve the loose set.
- Cook at a boil: A slow simmer won’t concentrate flavor or help the jam reach the right temperature. Keep it boiling and stir frequently.
If you make this peach jam with cinnamon and vanilla please leave a rating and a comment below.
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Small Batch Peach Jam (No Pectin, No Canning)
Equipment
- 5-Quart Stainless Steel Pot
- Instant-read thermometer
- Half-pint jars
Ingredients
- 2-3/4 pounds (1248 grams) fresh peaches
- 3-1/4 cups (650 grams) granulated sugar
- 3 tablespoons (45 ml) fresh-squeezed lemon juice
- 2 cinnamon sticks about 3 inches long
- 1 teaspoon pure vanilla extract
Instructions
Clean the Jars
- Clean two 8-ounce jars with hot soapy water. Thoroughly rinse the jars and dry with a clean dish towel.
Prep the Peaches
- Rinse the peaches, then pat them dry. Halve the peaches, remove the pits, and chop the fruit into 1-inch chunks. There is no need to peel the peaches, the skins are left on. After pitting you should have about 1200 grams (2-2/3 pounds) of prepared fruit.
Make the Jam
- In the pot, combine the peaches, sugar, lemon juice, and cinnamon sticks. Gently stir to combine. Let the mixture sit at room temperature for 2 hours. This draws the juice out of the peaches and dissolves the sugar.
- Place the pot over high heat and bring to a boil. Once it boils, reduce the heat to medium and cook, stirring occasionally. The mixture should be boiling throughout the cooking process.
- As the jam cooks, foam will rise to the surface. Use a tablespoon to skim off the foam and discard it. This keeps the finished jam clear.
- Cook the jam until it reaches 220°F (104°C), about 30 minutes. Expect a soft-to-medium set, looser than a berry jam. Use an instant-read thermometer to check the temperature.
- Stir in Vanilla: Once the jam reaches 220°F, remove the pot from the heat. snf stir in the vanilla. Adding the vanilla off the heat keeps its aroma from cooking off.
Store the Jam
- Let the jam cool for about 15 minutes, remove the cinnamon sticks, then spoon it to the clean jars. Let the jam cool to room temperature, then refrigerate for up to 3-4 weeks.
- Freezing the Jam: If you want to freeze the jam, fill the jars but leave a 1/2-inch headspace. Let the jam cool completely. Refrigerate the jars overnight, then place them in the freezer. Chilling the jars first helps prevent cracking from temperature shock.
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