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.
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 🙂
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. 🙂
- Chop peaches, leaving the skin on.
- Place in a medium saucepan.
- Add water and sugar.
- Cook partly covered on medium heat until it boils.
- Reduce heat to low, uncovered, until reduced by half and syrupy ( it can take up to 30 minutes ).
- Take off heat and let cool slightly in saucepan.
- Carefully place in food processor and process until smooth ( 10 - 15 seconds ).
- Pour into a jar and let sit on the counter until cools completely.
- Place the lid on top and store in fridge.
Jesi says
August 31, 2017 at 9:09 pmI LOVE Fall!! But I can’t get enough of the fresh summer fruit!! I tried this tonight and I seemed to have a problem getting it to thicken up while in the pot on low heat. After an hour I stopped waiting and finished the recipe. I’m hoping it will thicken more while it cools! So excited to have it on toast! And hey, peach syrup is delicious too!!
Kirsten_doTERRA4life says
September 8, 2014 at 1:51 amHey 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
September 8, 2014 at 6:18 amHi 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!
Fantacy Fenwick Bryant says
August 29, 2014 at 12:31 pmWould 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
August 29, 2014 at 1:11 pmHi 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!
Fantacy Fenwick Bryant says
September 14, 2014 at 11:30 pmThank you!
Kaitlyn Fisher says
July 15, 2014 at 12:01 amAt what point would you take off the skins if you were to want to remove them?
CrunchyCreamySw says
July 15, 2014 at 11:52 amHi Kaitlyn! I would do it right after washing and pitting. Thanks!
Katie says
July 14, 2014 at 5:59 pmI made this jam yesterday and it is awesome! Just curious could I use this recipe to freeze or can the jam?
Ashley says
June 24, 2014 at 8:19 pmHi 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
June 24, 2014 at 9:01 pmHi 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!
Donna says
November 21, 2013 at 8:56 amWould 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!!!
CrunchyCreamySw says
November 21, 2013 at 11:20 amHi Donna! First of all, thank you so much for trying the recipe! Second, I just updated my cranberry jam and if you are planning on making strawberry or raspberry jams – I would go with that recipe. Definitely let me know how it goes! Here is the link to the cranberry jam post: https://www.crunchycreamysweet.com/2011/11/16/cranberry-jam-fridge-style/
Heather says
September 16, 2012 at 2:57 pmCould you sub honey for the sugar?
Anna @ Crunchy Creamy Sweet says
September 16, 2012 at 3:03 pmHi Heather! I never tried substituting honey for sugar in making this type of jam so I am not sure how this will affect the final result. You can check out this link for a helpful info: http://www.simplycanning.com/substitute-honey-for-sugar.html
I am sorry I am not much help here…. If you happen to try the substitution, please let me know how it went. Thank you for stopping by!
Elizabeth says
August 21, 2012 at 6:54 pmWas 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?
Anna @ Crunchy Creamy Sweet says
August 21, 2012 at 9:40 pmHi 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!
Lisa {Sweet 2 Eat Baking} says
August 19, 2012 at 4:17 pmI’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.
Emily @ Life on Food says
August 18, 2012 at 4:39 pmGreat recipe! I love fall but I am certainly going to miss all of the plentiful fresh fruit.
Anne@FromMySweetHeart says
August 18, 2012 at 9:19 amOh 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! : )
kristy @ the wicked noodle says
August 18, 2012 at 7:36 amoooooohh…this is my kind of jam! I love that it’s just mix & eat – no canning required. And PEACHES? YUM!! What a great way to savor the last of summer!
Jen @ Savory Simple says
August 17, 2012 at 8:50 pmI’m with you on all of this. Love peaches. Love the market. LOVE fall. Miss my boots! Oh the dilemma. This jam looks wonderful.
carrian says
August 17, 2012 at 10:54 amWhat a great idea! I have to pin it so I don’t forget it!
Jennie @themessybakerblog says
August 17, 2012 at 7:54 amI adore peaches, too. I will be one sad girl when they say their good-byes. This jam looks so good, and I love that it’s super simple.
Anna @ Crunchy Creamy Sweet says
August 17, 2012 at 9:21 amIt’s crazy simple and actually you can make it with any fruit. Hope you will give it a try! Thanks, Jennie!
Ann P. says
August 16, 2012 at 11:32 pmOh man, on a muffin!? That sounds amazing! Time to make this jam, fast 🙂
Maegan says
August 16, 2012 at 8:27 pmOh! This looks delicious!
Anna @ Crunchy Creamy Sweet says
August 17, 2012 at 9:16 amThanks, Maegan!
Ramona says
August 16, 2012 at 6:50 pmThis jam looks wonderful. Anna, your pictures are stunning. I love the graphics too.
Anna @ Crunchy Creamy Sweet says
August 17, 2012 at 9:15 amThank you so much, sweet Ramona! I use PicMonkey.com for jazzing up the photos. They just got a new set of fonts which I love! Let me know if you check it out!
Jessica@AKitchenAddiction says
August 16, 2012 at 6:47 pmI actually have a couple of bruised peaches sitting on my counter! I guess I now know what to do with them! Thanks, Anna!
Baking Serendipity says
August 16, 2012 at 6:08 pmI am loving the cooler midwest weather, and am excited for fall, but I’m definitely in denial that all the fresh fruit will be gone. This jam looks fantastic!
Anna @ Crunchy Creamy Sweet says
August 17, 2012 at 9:19 amThank you, Sarah!
Amanda @ Once Upon a Recipe says
August 16, 2012 at 5:21 pmWho knew peach jam could be that easy?! My goodness!
Anna @ Crunchy Creamy Sweet says
August 17, 2012 at 9:20 amThank you, Amanda! I hope you will give it a try!
Katy says
August 16, 2012 at 4:30 pmHow long will it keep in the fridge?
Anna @ Crunchy Creamy Sweet says
August 17, 2012 at 9:13 amEasily a week. But I can already see the bottom of my jar 🙂 Thank you, Katy!
Gerry @ Foodness Gracious says
August 16, 2012 at 3:21 pmLove it and I like how you didn’t use pectin, just pure unadulterated peachyness 🙂 Awesome!
Anna @ Crunchy Creamy Sweet says
August 17, 2012 at 9:17 amThank you so much, Gerry!