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    You are here: Crunchy Creamy Sweet / Breakfast / Peach Jam ( fridge style )

    Peach Jam ( fridge style )

    Published: Aug 16, 2012 · Modified: Nov 2, 2022 by Anna 40 Comments · This post may contain affiliate links.

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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.

    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. 🙂

    Peach Jam ( fridge style )

    Author: Anna
    Summer in a jar! Perfect way to enjoy bruised or over-ripe peaches. No pectin added. www.crunchycreamysweet.com
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Breakfast
    Cuisine American
    Servings 1 jar
    Calories 697 kcal

    Ingredients
     
     

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

    Instructions
     

    • 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.

    Nutrition

    Calories: 697kcal | Carbohydrates: 178g | Protein: 2g | Sodium: 14mg | Potassium: 570mg | Fiber: 4g | Sugar: 174g | Vitamin A: 980IU | Vitamin C: 19.8mg | Calcium: 18mg | Iron: 0.8mg
    Tried this recipe?Leave a comment with rating below!

     

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    Reader Interactions

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      Recipe Rating




    1. Jesi says

      August 31, 2017 at 9:09 pm

      5 stars
      I 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!!

      Reply
    2. Kirsten says

      September 08, 2014 at 1:51 am

      5 stars
      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!!

      Reply
      • CrunchyCreamySw says

        September 08, 2014 at 6:18 am

        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!

        Reply
    3. Fantacy Fenwick Bryant says

      August 29, 2014 at 12:31 pm

      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!

      Reply
      • CrunchyCreamySw says

        August 29, 2014 at 1:11 pm

        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!

        Reply
        • Fantacy Fenwick Bryant says

          September 14, 2014 at 11:30 pm

          Thank you!

          Reply
          • Geri Mccomb says

            September 13, 2021 at 11:36 am

            Hi I use Clear Jel the cook type. Non gmo its a modified corn starch in a batch of 4 cup I use 7 tbs.

            Reply
    4. Kaitlyn Fisher says

      July 15, 2014 at 12:01 am

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

      Reply
      • CrunchyCreamySw says

        July 15, 2014 at 11:52 am

        Hi Kaitlyn! I would do it right after washing and pitting. Thanks!

        Reply
    5. Katie says

      July 14, 2014 at 5:59 pm

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

      Reply
    6. Ashley says

      June 24, 2014 at 8:19 pm

      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.

      Reply
      • CrunchyCreamySw says

        June 24, 2014 at 9:01 pm

        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!

        Reply
    7. Donna says

      November 21, 2013 at 8:56 am

      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!!!

      Reply
      • CrunchyCreamySw says

        November 21, 2013 at 11:20 am

        Hi 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/cranberry-jam-fridge-style/

        Reply
    8. Heather says

      September 16, 2012 at 2:57 pm

      Could you sub honey for the sugar?

      Reply
      • Anna @ Crunchy Creamy Sweet says

        September 16, 2012 at 3:03 pm

        Hi 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.

        Reply
    9. Elizabeth says

      August 21, 2012 at 6:54 pm

      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?

      Reply
      • Anna @ Crunchy Creamy Sweet says

        August 21, 2012 at 9:40 pm

        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!

        Reply
    10. Lisa says

      August 19, 2012 at 4:17 pm

      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.

      Reply
    11. Emily says

      August 18, 2012 at 4:39 pm

      Great recipe! I love fall but I am certainly going to miss all of the plentiful fresh fruit.

      Reply
    12. Anne says

      August 18, 2012 at 9:19 am

      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! : )

      Reply
    13. kristy says

      August 18, 2012 at 7:36 am

      oooooohh...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!

      Reply
    14. Jen says

      August 17, 2012 at 8:50 pm

      I'm with you on all of this. Love peaches. Love the market. LOVE fall. Miss my boots! Oh the dilemma. This jam looks wonderful.

      Reply
    15. carrian says

      August 17, 2012 at 10:54 am

      What a great idea! I have to pin it so I don't forget it!

      Reply
    16. Jennie says

      August 17, 2012 at 7:54 am

      I 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.

      Reply
      • Anna @ Crunchy Creamy Sweet says

        August 17, 2012 at 9:21 am

        It's crazy simple and actually you can make it with any fruit. Hope you will give it a try! Thanks, Jennie!

        Reply
    17. Ann P. says

      August 16, 2012 at 11:32 pm

      Oh man, on a muffin!? That sounds amazing! Time to make this jam, fast 🙂

      Reply
    18. Maegan says

      August 16, 2012 at 8:27 pm

      Oh! This looks delicious!

      Reply
      • Anna @ Crunchy Creamy Sweet says

        August 17, 2012 at 9:16 am

        Thanks, Maegan!

        Reply
    19. Ramona says

      August 16, 2012 at 6:50 pm

      This jam looks wonderful. Anna, your pictures are stunning. I love the graphics too.

      Reply
      • Anna @ Crunchy Creamy Sweet says

        August 17, 2012 at 9:15 am

        Thank 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!

        Reply
    20. Jessica says

      August 16, 2012 at 6:47 pm

      I actually have a couple of bruised peaches sitting on my counter! I guess I now know what to do with them! Thanks, Anna!

      Reply
    21. Baking Serendipity says

      August 16, 2012 at 6:08 pm

      I 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!

      Reply
      • Anna @ Crunchy Creamy Sweet says

        August 17, 2012 at 9:19 am

        Thank you, Sarah!

        Reply
    22. Amanda says

      August 16, 2012 at 5:21 pm

      Who knew peach jam could be that easy?! My goodness!

      Reply
      • Anna @ Crunchy Creamy Sweet says

        August 17, 2012 at 9:20 am

        Thank you, Amanda! I hope you will give it a try!

        Reply
    23. Katy says

      August 16, 2012 at 4:30 pm

      How long will it keep in the fridge?

      Reply
      • Anna @ Crunchy Creamy Sweet says

        August 17, 2012 at 9:13 am

        Easily a week. But I can already see the bottom of my jar 🙂 Thank you, Katy!

        Reply
    24. Gerry says

      August 16, 2012 at 3:21 pm

      Love it and I like how you didn't use pectin, just pure unadulterated peachyness 🙂 Awesome!

      Reply
      • Anna @ Crunchy Creamy Sweet says

        August 17, 2012 at 9:17 am

        Thank you so much, Gerry!

        Reply

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