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jam preserves without pectin in a small jar on a black board with a white cloth behind.

Peach Jam without Pectin

Simple peach jam without pectin, flavorful preserves that make the most of the summer fruit. It can be made with nectarines as well.
Course Preserves
Cuisine American
Keyword peach jam without pectin, peach jam no pectin, peach jam, peach preserves
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 small jars
Calories 853kcal
Author Adina


  • 2.2 lbs peaches weighed after stoning Note 1,2
  • 1.7 lbs granulated sugar
  • 1 large lemon
  • 2 star anise optional


  • Sterilize the jars (See blog post for more instructions).
  • Wash the fruit and remove any bruised spots with a small knife. Remove the stone. Cut each peach into 6-8 wedges, cut the wedges into smaller pieces. Place in a large pot. Add lemon juice.
  • Bring the peaches to a boil on medium-low heat and simmer for 10 minutes until the pieces are softer.
  • Add sugar and star anise if using. Stir well for a couple of minutes until the sugar dissolves.
  • Cook on medium high heat for about 15-20 minutes until set. Stir every few minutes and make sure to scrape the bottom of the pot well when stirring to prevent the jam from catching.
  • Check if the jam is set. (Note 3)
  • Chunky jam: leave the preserves cool for about 10 minutes, this will allow the pieces to distribute more evenly. Transfer to jars and seal.
  • Smooth jam: blend the preserves with an immersion blender. Transfer to jars and seal.
  • Fill the jam into the sterilized jars using a funnel.
  • Can in water bath for 10 minutes, if desired, for longer shelf-life. Otherwise, keep the jars refrigerated or freeze them.


  1. Buy about 1.2 kg/ 2.6 lbs fruit, you will have about 1 kg left after stoning.
  2. Substitute peaches with nectarines.
  3. Star anise is optional as are other spices. You can also use some vanilla or cardamom.
  4. It should have reached a temperature of 104 degrees Celsius/ 220 degrees Fahrenheit, however, it depends on the altitude; the higher the altitude, the lower the gel point temperature of the preserves.
  • Sea level – 104 C/ 220 F
  • 300 m/ 1000 feet – 102 C/ 216 F
  • 900 m/ 3000 feet – 101 C/ 214 F
  • 1200 m/ 4000 feet – 100 C/ 212 F
  • 1500 m/ 5000 feet – 99 C/ 211 F
  • 1800 m/ 6000 feet – 98 C/ 209 F
  • 2100 m/ 7000 feet – 97 C/ 207 F


Serving: 1jar | Calories: 853kcal | Carbohydrates: 219g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 522mg | Fiber: 5g | Sugar: 214g | Vitamin A: 821IU | Vitamin C: 31mg | Calcium: 27mg | Iron: 1mg