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Best Small-Batch Peach Freezer Jam (No Pectin)

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This easy small-batch peach freezer jam requires no pectin, no water bath canning, and is ready in under an hour. It’s a forgiving, fast recipe that uses simple ingredients to create a bright, peachy jam with a perfect soft-set texture.

Ingredients

Scale
  • 2 pounds ripe peaches (about 5–6 medium peaches)
  • 1 ½ cups granulated sugar
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon vanilla extract (optional but recommended)
  • Pinch of salt

Instructions

  1. Prepare your peaches (10 minutes): Bring a small pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop the peaches into the boiling water for 30-45 seconds, then transfer to a bowl of ice water. Peel, halve, remove pit, and chop into ½-inch chunks.
  2. Mash and mix (5 minutes): Place chopped peaches in a medium saucepan. Mash to desired consistency (half mashed, half small pieces). Add sugar, lemon juice, vanilla extract (if using), and a pinch of salt. Stir until sugar starts to dissolve. Let sit for 5 minutes.
  3. Cook the jam (20-25 minutes): Bring mixture to a full rolling boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer, stirring every couple of minutes. Skim off foam if desired.
  4. Test for doneness (2 minutes): After about 15 minutes of simmering, place a small spoonful on a frozen plate. Let sit for 30 seconds. Run your finger through it. If it wrinkles and holds its shape, it’s done. If still runny, cook 3-5 more minutes and test again.
  5. Cool slightly (5 minutes): Remove from heat. Let jam sit for 5 minutes. Stir once more.
  6. Fill the jars (5 minutes): Using a funnel or ladle, pour jam into clean jars, leaving ½ inch headspace. Wipe rims clean, screw on lids snugly but not overtight.
  7. Cool completely (1-2 hours): Let jars sit at room temperature until cool. Once cool, tighten lids and transfer to freezer.

Notes

The wrinkle test is key: jam will look looser in the pan than when cooled. Don’t walk away from the stove; set a timer every 5 minutes to stir. Skim foam for clearer jam. Use a heavy-bottomed pan to prevent scorching. Flavor improves after a week or two in the freezer.

Nutrition

Keywords: peach jam, freezer jam, no pectin, small batch, homemade jam, summer fruit, easy jam recipe

Find it online: https://yumbelle.com/best-small-batch-peach-freezer-jam-no-pectin/