How to Make Homemade Peach Jam Without Pectin: A Quick and Easy Recipe

Hello everyone! Jamie here from Useful Knowledge, and today I'm excited to share with you a fantastic recipe for homemade peach jam without pectin. This recipe is quick, easy, and only requires about 10 minutes of boiling time. Plus, I'll guide you through the canning process to ensure your jam is preserved perfectly. Let's get started!

Ingredients for Peach Jam
To make this delicious peach jam, you will need the following ingredients:

Peaches: Aim for five cups of crushed peaches, which typically requires about 12 medium to large ripe peaches.

Lemon: One medium to large lemon.
Sugar: Five cups of sugar (you can use raw cane sugar or white sugar).
Mason Jars: Eight 8-ounce (half-pint) mason jars, canning lids, and rings.
Essential Equipment
Pot: A six-quart pot.
Canning Funnel: For easy jar filling.
Ladle and Spoon: For stirring and transferring the jam.
Oven: Preheat to 250 degrees Fahrenheit.
Small Pot: For heating the canning lids.
Step-by-Step Instructions
Preparing the Peaches
Peel and Cut the Peaches: Start by peeling your peaches and cutting them into small pieces, being careful to avoid the seed. Remove any hard or unpleasant areas around the seed to ensure a smooth texture in your jam.
Crush the Peaches: Once you have enough peaches cut up, crush them to achieve the desired consistency. You should have about five cups of crushed peaches with some chunks remaining for texture.
Preparing the Jars
Sterilize the Jars: Place your 8-ounce mason jars in the oven at 250 degrees Fahrenheit to sterilize them. This recipe should yield about seven to nine jars, so prepare a few extra just in case.
Heat the Lids: Place the canning lids in a small pot of water and heat on the lowest setting to soften the seal.
Making the Peach Jam
Combine Peaches and Lemon: Add the crushed peaches to your pot. Cut the lemon into quarters and squeeze the juice into the pot, dropping the lemon pieces in as well. This will add natural pectin and acidity to your jam.
Boil the Mixture: Turn the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Boil for about five minutes.
Remove the Lemons: After five minutes, remove the lemon pieces from the pot.
Add the Sugar: Gradually add the five cups of sugar to the boiling peach mixture, stirring constantly. Bring it back to a full rolling boil and continue boiling for another two minutes.
Check for Seeds: As you stir, keep an eye out for any lemon seeds that may have escaped. Remove them to ensure a smooth jam.
Canning the Jam

Fill the Jars: Using the canning funnel and ladle, fill each sterilized jar with the hot peach jam, leaving a small headspace at the top.
Clean the Rims: Wipe the rims of the jars with a damp paper towel to remove any residue that could prevent sealing.
Apply the Lids and Bands: Place a heated canning lid on each jar and screw on the bands until they are fingertip tight.

Use the Open Kettle Method: Turn the jars upside down for five minutes. This method, once recommended for acidic foods like jams and jellies, helps in sealing the jars without the need for a water bath.

Let Cool and Seal: Turn the jars right-side up and let them cool. You will hear the lids "ping" as they seal. The center of each lid should be indented, indicating a proper seal.
Final Check
Once cooled, check the consistency of your jam. The fruit should be evenly distributed throughout the jar, indicating a perfect set. The jam should be spreadable, not too thick or too thin.

Conclusion
Making homemade peach jam without pectin is simple and rewarding. With just a few ingredients and a short cooking time, you can enjoy delicious, naturally set peach jam all year round. We hope you enjoyed this recipe and found it useful. Happy jamming!

happy canning!