Small Batch Peach Jam (No Pectin, No Canning)

An 8-ounce open jar of homemade peach jam with a small silver spoon next to the jar. There is a another jar of peach jam in the background. There are fresh peaches next to the open jar and in the background.

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Small Batch Peach Jam (No Pectin, No Canning)

This small batch peach jam is made with fresh peaches, cinnamon, and vanilla. No pectin and no canning are required. The skins stay on for color, flavor, and a little natural pectin, and it stores in the fridge or freezer.

Prep Time2 30

Cook Time30

Cooling Time1

Total Time4

Course: Breakfast

Cuisine: American

Servings: cups

Calories: 204kcal

Author: Cheryl Norris

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.

Notes

This is a refrigerator jam, not a canned one. It is not processed in a water bath, so it is not shelf-stable. Keep it refrigerated or frozen, not in the pantry.

Check the set with a cold plate. If you don't have an instant-read thermometer, put a small plate in the freezer before you start. Drop a spoonful on the cold plate, wait 30 seconds, and push it with your finger. If it wrinkles and holds a line, it is set.

Don't overcook the jam. Be careful not to overcook the jam. If it starts to turn brown it means the sugars are starting caramelize and the jam will lose its bright color.

To make it plain: Leave out the cinnamon sticks and vanilla for a straight peach jam. The lemon juice stays, since it is doing the work on to help the jam sets and adds a citrusy brightness to the peaches, balance out the sweetness

Frozen peaches work. Use them straight from frozen. They release more liquid, so the cook time to 220°F may run a little longer.

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