Peach Jam ( fridge style )

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I think I am getting a little freaked out by the fact that soon summer fruit will be just a memory. Fresh berries, watermelon and stone fruit will no longer greet me at the door of our grocery store or farmer’s market.

Weather in the Midwest just got significantly cooler. School starts. Commercials for new season of my fav tv shows are showing up.

Fall is close.

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You should know that we looooove fall. It’s a happy time. Holiday season starts, our routine walks are actually enjoyable. And… I can bake! Bake bake bake bake bake.

So why am I whining here? Because I love peaches. Like actually love-the-juice-running-down-my-arms love.

Just like I do with cranberries during Winter, I want to enjoy peaches for as long as I can. Enjoy them fresh and leave two ( over-ripe or bruised are perfect ) for this jam. You will be glad you did!

Like on a bagel with cream cheese spread. On a morning muffin. On toast, waffles or pancakes. No pectin needed. Fresh peach jam. Enjoy it! Don’t mind if I do icon smile Peach Jam ( fridge style )

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I simply adapted my cranberry jam recipe for this one. I used my food processor to make a smooth jam. If you want it chunky, mash it with fork after cooking. You can even peel the skin off for this type of jam. I grant you, kids will like the smooth one better. icon smile Peach Jam ( fridge style )

Yields 1 jar

Peach Jam ( fridge style )

Summer in a jar! Perfect way to enjoy bruised or over-ripe peaches. No pectin added.

10 minPrep Time

40 minCook Time

50 minTotal Time

plus Peach Jam ( fridge style ) Save Recipe


  • 2 large peaches, washed and pitted
  • 1 c water
  • 3/4 c granulated sugar


  1. Chop peaches, leaving the skin on.
  2. Place in a medium saucepan.
  3. Add water and sugar.
  4. Cook partly covered on medium heat until it boils.
  5. Reduce heat to low, uncovered, until reduced by half and syrupy ( it can take up to 30 minutes ).
  6. Take off heat and let cool slightly in saucepan.
  7. Carefully place in food processor and process until smooth ( 10 - 15 seconds ).
  8. Pour into a jar and let sit on the counter until cools completely.
  9. Place the lid on top and store in fridge.

Are you ready for Fall?




  1. Kirsten_doTERRA4life says

    Hey Anna! I just made the jam and I substituted the sugar for coconut sugar and organic maple syrup! It is delish!!!!!!!!!!! :) I put about a teaspoon of ground chia so maybe that helped with the thickening. Thanks so much for the recipe!!

    • CrunchyCreamySw says

      Hi Kirsten! That’s fantastic! Love your substitutes! I need to try them! Thank you so much for letting me know. I am sure this comment will help others too!

  2. Fantacy Fenwick Bryant says

    Would it be POSSIBLE to can this so it will last longer? (I have a half bushel of peaches that are starting to get a little overripe). If so, do you know if water bath would work or if I would need to pressure can them? I am SO happy to find a recipe that doesn’t involve pectin….for some reason, I just can’t figure that stuff out!

    • CrunchyCreamySw says

      Hi there! I have not tried to can this jam as I like to make a small batch and we eat it pretty quickly. However, I did a little bit of research and it looks like you can can jams made without pectin. Not sure how long they can be stored.. I would consult someone that does a lot of canning. Hope this helps at least a little bit! Let me know if you end up trying to can it! Thanks!

  3. Kaitlyn Fisher says

    At what point would you take off the skins if you were to want to remove them?

  4. Katie says

    I made this jam yesterday and it is awesome! Just curious could I use this recipe to freeze or can the jam?

  5. Ashley says

    Hi I was wondering if I had to use a food processor or could I just mash the fruit with a potato smasher. And how long will it stay good if it’s refrigerated. Thanks.

    • CrunchyCreamySw says

      Hi Ashley! You can use a potato masher. The jam will be chunky which is not a bad thing at all! It should stay good for up to a week. If you won’t devour it sooner! :) Let me know if you make it! Thank you so much!

  6. Donna says

    Would you happen to have a recipe for strawberry or raspberry jam?…Could I simply use this amazing recipe for those as well…or would I need to make adjustments?…This made fantastic nectarine, peach and apricot freezer jams for our necessity brunch condiment!!!

  7. says

    Was just curious how much this recipe would change if I used 2 cups of Peaches. Already have them in the freezer, so I just need to thaw them out. Or would it be close to the equivalent of 2 large Peaches?

    • says

      Hi Elizabeth! My peaches were quite big and filled my medium saucepan to about a half. If I remember well visually, I would say two cups would be just fine. I hope you will enjoy the jam! Thank you so much for stopping by!

  8. says

    I’m soo not ready for Autumn. I like the pretty tree colours but that’s as far as it goes. I’m not a huge fan of the cold. Last year in Autumn we had winter weather. Like snow on the ground and everything.

    You made me giggle with the peach juice running down your arms. Peach shower anyone? The jam sounds fantastic. I’m really craving to make my own jam and have a thermometer now so happy times.

  9. says

    Oh beautiful jam, Anna, and I’m with you. Though I AM ready for fall to begin, I don’t want to give up peaches! I really need to learn how to can. In the meanwhile, I think I should make up several jars of this luscious fridge jam! And your pictures are just wonderful! : )