Dressing, Sauce, or Condiment › Condiment

Peach Jam

By Amy Flanigan

Published Jul 18, 2026

Read 40 Reviews

Prep 10 minutes mins

Cook 5 minutes mins

Servings 3 cups (2 tablespoons per serving)

By Amy Flanigan

Published Jul 18, 2026

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This peach jam is the easiest way to preserve fresh summer peaches without dealing with water bath canning or long cook times. Made with ripe peaches, sugar, and pectin, this refrigerator or freezer jam comes together quickly and keeps that bright, fresh peach flavor you just don’t get from traditional cooked jam. The texture stays soft and spreadable, perfect for toast, biscuits, yogurt, or even ice cream. If you’ve been looking for a simple homemade peach jam recipe you can keep in the fridge or stash in the freezer for later, this is the one to make.

Helpful Tips

• Use peaches that are ripe but not overly soft. I tested this recipe with a few batches of super soft peaches, and every time the jam turned noticeably thinner. Peaches that are ripe but still slightly firm gave me the best balance of sweetness, texture, and consistency. Since peaches release a lot of juice as they sit, overly ripe peaches can make the jam harder to set properly. If your peaches seem extra juicy after chopping, I like to blot away a little excess liquid before measuring.
• Measure the fruit carefully. This is one of the biggest mistakes I see with refrigerator and freezer jam recipes. Pectin depends on the right fruit-to-sugar ratio to set correctly, so even a little extra fruit can leave you with runny jam. I always measure the peaches after peeling and chopping instead of estimating from whole peaches because peach sizes vary so much. One batch I tested with “close enough” measurements stayed much thinner than I wanted, even after chilling overnight.
• Use the correct pectin. This recipe uses regular SURE-JELL fruit pectin, not freezer jam pectin, and the two are not interchangeable. Since this jam cooks briefly on the stove, the regular pectin helps it thicken into a soft, spreadable consistency while still keeping plenty of fresh peach flavor. I tested batches with slightly different cooking times, and even an extra minute or two of boiling changed the final texture. Make sure to use the exact type of pectin listed in the recipe and follow the timing closely for the best consistency.
• Granulated sugar vs sugar substitutes. Granulated sugar is best for jam-making and will deliver the best results in taste and consistency, however I have tested this recipe with stevia and it works fine. The taste is similar, but be aware that granulated sugar will render a slightly thicker texture.
• Expect a softer texture. If you’re used to canned jam, the texture of refrigerator or freezer jam may surprise you at first. It stays softer, looser, and more spreadable instead of firm or stiff, and that’s completely normal. I actually prefer it this way because it tastes much fresher and closer to real fruit. Once chilled, the jam should spread easily on toast or swirl nicely into yogurt, but it won’t hold a firm shape like traditional cooked preserves.

4.98 from 40

Peach Jam

Prep: 10 minutes mins

Cook: 5 minutes mins

Total: 15 minutes mins

Servings: 3 cups (2 tablespoons per serving)

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This quick and easy Peach Jam is wonderful on toast, with cream cheese and crackers, and even ice cream. Prepped in just 15 minutes, it stores well in the fridge or freezer.

Step-by-step photos can be seen below the recipe card.

Ingredients 

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• ▢ 3 cups peeled finely diced fresh ripe peaches*, (about 2 lbs.)
• ▢ 1¼ cups granulated sugar
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tsp vanilla extract
• ▢ ½ cup water
• ▢ 1¾ oz. box SURE-JELL fruit pectin

Instructions 

• Peel and pit the peaches, then finely dice to measure exactly 3 cups of finely diced peaches.
• Place diced peaches, sugar, lemon juice, vanilla, and water in a medium saucepan; bring to a boil. Reduce heat slightly and cook for 3 minutes, stirring constantly.
• Sprinkle in the fruit pectin, stirring until dissolved and continuing to boil for 1 minute. Reduce heat to low and stir for 1 more minute.
• Mash the mixture with a potato masher, or handheld immersion blender, until desired consistency is reached.
• Ladle the jam into 8 oz. glass canning jars, leaving a ½-inch clearance from the top. Make sure to leave space in containers for expansion.
• Allow to stand at room temperature until cool to the touch. Seal with the lid and place in the refrigerator overnight to solidify. Let jam fully set before freezing.

Video

Notes

*Measure peaches after chopping. Use ripe but slightly firm peaches for best texture. Fresh ripe peaches will give you the best results, as frozen may produce runny jam. If you must use frozen, get it in the pot before it thaws; the faster it defrosts, the less juice escapes, which will help the jam thicken, although it still may be thinner than intended.

Granulated sugar is best for jam-making and will deliver the best results, however I have tested this recipe with stevia and it works fine. The taste is similar, but be aware that granulated sugar will render a thicker texture.

 

Nutrition

Serving: 2tablespoons | Calories: 53kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Peach Jam Step by Step

Gather the ingredients: Gather all the ingredients together. Peel and pit enough fresh ripe peaches to measure exactly 3 cups of finely diced peaches. (I used about 2 lbs.) Try to dice the peaches into small, even pieces so the jam cooks evenly and spreads more smoothly.

Cook the jam base: Add the 3 cups finely diced peaches, 1¼ cups granulated sugar, 1 tbsp fresh lemon juice, 1 tsp vanilla extract, and ½ cup water to a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring often so the sugar fully dissolves. Once boiling, reduce the heat slightly and cook for 3 minutes, stirring constantly. The mixture should look glossy and slightly syrupy as the peaches soften.

Add the pectin: Sprinkle in the 1¾-oz box SURE-JELL fruit pectin while stirring constantly so it dissolves evenly without clumping. Continue boiling the jam for 1 minute, then reduce the heat to low and stir for 1 more minute. The jam should begin looking slightly thicker, though it will continue setting as it cools.

Mash the jam: Mash the peach mixture with a potato masher for a chunkier texture, or use an immersion blender for a smoother consistency. I like leaving some small peach pieces for a more homemade texture. The finished jam should look thick, glossy, and easily spoonable.

Store and use: Let the jam cool for about 10–15 minutes, then transfer it to clean jars or airtight containers. Leave about ½ inch of space at the top if freezing, so the jam has room to expand. Use the jam right away from the refrigerator. The jam will continue to thicken as it chills and should become soft, spreadable, and glossy once fully cooled. Enjoy!

Serving Suggestions

I love keeping a jar of this peach freezer jam in the fridge during the summer because it works with just about everything. It’s perfect spread onto warm biscuits, English muffins, or buttery toast for breakfast, but I also love spooning it over vanilla ice cream or swirling it into plain Greek yogurt. Around here, it usually makes an appearance during summer brunches alongside pancakes, waffles, or homemade lemon blueberry scones. You can even use it as a filling for thumbprint cookies or layered desserts when you want an easy fruit shortcut.

How to Store Leftovers

• Fridge. Store peach jam in an airtight jar or container in the refrigerator for up to 3 weeks after opening. I like using smaller jars so we can keep one in the fridge while the rest stay frozen. This recipe is not shelf-stable, so don’t store it at room temperature long-term like traditional canned jam.
• Freeze. Freeze the jam in freezer-safe jars or containers for up to 1 year. Leave about ½ inch of space at the top since the jam expands as it freezes. Let the jam fully cool before transferring it to the freezer.
• Thawing. Transfer frozen jam to the refrigerator and let it thaw overnight before using. Give it a quick stir before serving if any liquid separates slightly.

More Homemade Jam Recipes

• Fig Jam: This fig jam is rich, sweet, and packed with deep, fresh fig flavor. I love spreading it on toast, pairing it with cheese boards, or spooning it over warm baked brie for an easy appetizer.
• Tomato Jam: This tomato jam is sweet, savory, and full of rich tomato flavor with just the right balance of tanginess. It’s one of my favorite spreads for burgers, sandwiches, or cheese boards.
• Grape Jam: This homemade grape jam tastes so much fresher and fruitier than store-bought versions. It’s sweet, smooth, and perfect for toast, biscuits, or classic peanut butter and jelly sandwiches.

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Our Peach Jam recipe was originally published 7/12/23. It was retested and republished to be better than ever 7/18/26.