Prepare this small batch peach jam with no pectin in various combinations to preserve the taste of summer fruit and enjoy homemade canning.
This small batch peach jam with no pectin in different combinations is truly special to me. It’s not just about having homemade preserves in a jar! It’s like capturing the essence of warm summer days, and bringing back wonderful memories even in the winter!
I love peaches, especially in the summer when I can’t get enough of their deliciousness. However, when peach season is over, this fruit spread becomes my ultimate savior. I always add it to my favorite Ukrainian cookies, and it also makes a scrumptious filling for a homemade vanilla Swiss roll and my mom’s grated pie.
The best small batch peach jam with no pectin
Over the years, I’ve tried numerous recipes, but guess what? My grandma’s recipe is the absolute winner! It’s the best, hands down! With just three basic ingredients and the freedom to add spices, you can create incredibly delicious no pectin peach jam combinations.
The recipe is super simple, and you can always count on it to turn out perfectly. So, even if you’re new to home canning, no need to worry – it’s a foolproof recipe! Plus, you won’t have to spend ages peeling loads of fruit or using up countless jars. This is a small batch peach jam recipe that’s perfect for you!
And you know what’s even better? It’s a peach jam recipe without pectin! I always believe in using ingredients that are readily available in everyone’s pantry. Speaking of which, do you happen to keep a pack of pectin just in case? Well, I don’t! Anyway, you don’t need to buy it if you want to make these homemade preserves. Peaches naturally contain enough pectin to thicken the jelly without adding any extra. Isn’t that great?
Simply follow the detailed instructions with the step-by-step photos below, and ta-da! You’ll end up with the most mouthwatering and delightfully aromatic fruit butter without pectin.
What kind of peaches should I use for this recipe?
Any variety of peaches will work perfectly here. By the way, you can also use this recipe to make delectable nectarine jam.
The key is to select ripe, sweet, and juicy fruits as they greatly influence the taste and quality of the preserves.
Do I need to peel the peaches? Well, that’s totally up to you! Peeling them will give you a smoother and velvety texture in your preserves, but you can also leave the skin on if you prefer. The peach skin actually adds more flavor and color to the fruit jelly. Plus, it’s packed with natural pectin, which helps make the conserve even thicker. So, feel free to choose whichever option suits your taste and preference!
How to peel the peaches easily
You can use a handheld peeler for ripe, firm, and not overly juicy peaches.
However, if your fruits are juicy, very ripe, and soft, this option will not work. In such cases, I always employ my favorite “blanch and shock” method, which is rather simple:
- Fill a large pot with water and bring it to a rolling boil.
- When the water boils, add the peaches to the pot, fully submerging them. Blanch for around 30 seconds, ensuring not to overcook the fruit.
- Now, “shock” the peaches by removing them from the boiling water (I use a slotted spoon) and placing them in a bowl of ice water. Allow them to cool completely.
- Now, take the fruit out of the bowl and pat it dry with a paper napkin. Using a sharp knife, make X-shaped incisions at the bottom of each peach, then peel the fruit.
Useful tips
Follow these tips to create the best homemade peach jam without pectin:
- When selecting peaches, go for ripe and sweet ones, but make sure they’re not overripe or spoiled.
- Adding lemon juice to the recipe is a must. It’s packed with natural pectin, which helps the marmalade thicken properly.
- Don’t cut back on sugar. It’s essential for achieving the perfect consistency in your fruit preserves.
- I always peel the peaches for this recipe. However, you can also use unpeeled fruit. The skin contains valuable fiber and nutrients. In that case, I recommend blending everything for a smoother texture.
- Avoid cooking the fruit on very high heat, as it may cause browning.
The best peach jam combinations
Cinnamon and lemon zest work their magic in this pectin-free peach jam. Personally, I’m a huge fan of cinnamon and I add it everywhere I can for that extra kick.
But if you prefer to let the pure fruit flavor shine, just stick to sugar and lemon. It’ll still be wonderfully fragrant and oh-so-tasty.
Alternatively, if you’re feeling adventurous and want to take this marmalade to the next level, here are some awesome cinnamon substitutes you can add to create different no pectin peach jam combinations:
- Vanilla for a gentle and fragrant touch.
- Add a small sprig of fresh rosemary or thyme to the pot while the marmalade cooks for an intriguing flavor combination.
- If you’re looking to add some zing, ginger is the perfect choice. Just add half a teaspoon of dry ground ginger to the recipe.
- Experiment with spices like nutmeg, star anise, cloves, and cardamom. These aromatic spices will enrich the flavor profile of your small batch peach jam.
Orange zest, almond extract, or even a chopped jalapeno pepper can work wonders in transforming a simple no pectin peach jam into an extraordinary fruit butter.
Variations of peach jam with no pectin
This recipe is a delightful combination of peach jam and preserves. Whether you prefer a smooth texture or a chunky one, the choice is yours. There are three options to consider:
- Smooth peach jam: Blend it with an immersion blender.
- Chunky peach jam: Skip the blending step.
- Can’t decide? Try a compromise: blend only half of the peaches mentioned in the recipe, leaving the rest as they are. This way, you’ll have a deliciously thick preserve with delightful fruit pieces. Alternatively, you can also use a potato masher to mash the fruit.
Now, let’s take a look at the ingredients you’ll need to make this easy small batch peach jam without pectin.
Ingredients
- 1kg (2 pounds) ripe peaches or nectarines
- 500g (2 ½ cups) sugar
- ½ tsp ground cinnamon
- juice and zest of half a lemon
How do you make peach jam without pectin
1. First, peel and dice the peaches.
2. Next, mix the diced peaches with sugar, cinnamon, lemon zest, and lemon juice.
3. Stir and refrigerate the mixture for 4 hours.
4. Then, you have the option to blend everything, blend half of the fruit, or leave it as is.
5. Cook the mixture over low heat, stirring constantly, until it thickens (approximately 45 minutes). Remember, the jam will further thicken as it cools.
The best homemade spicy peach jam with no pectin is ready.
What to do with peach jam?
You won’t believe how a simple slice of bread can turn into a heavenly treat with a dollop of this homemade pectin-free peach jam.
But that’s not all – the possibilities are endless! Here are some ideas to try:
- Spread it on toast: spread some cream cheese on toast and add a generous layer of peach jam for a simple yet indulgent treat.
- Try it with yeasted banana bread or kolach bread for a true gastronomic delight.
- Use it as a topping for pancakes, waffles, or this baked mascarpone cheesecake.
- Swirl it into homemade yogurt or oatmeal for added flavor.
- Drizzle it over ice cream for a sweet and fruity dessert.
- Mix it into smoothies or milkshakes for a burst of peachy goodness.
- Pair it with cheese on a charcuterie board for a delicious sweet-savory combination.
- You can even use it as a glaze for meats like chicken or pork!
How to store it
When it comes to storing these preserves you’ve got three options:
- Refrigerator: You can store it in the refrigerator (in an airtight container) for up to 3 weeks.
- Pantry: Twist it into sterilized jars and store them in the pantry for up to 1 year.
- Freezing: If you prefer freezing, use bags or glass jars, but remember to leave some space at the top. The jam will expand as it freezes.
Choose the storage method that suits you best and enjoy your delicious no pectin peach jam!
FAQ
To check if it has reached the right consistency, try this simple trick. Take a small spoonful of jam and drop it onto a cold plate. Allow it to cool for a few seconds. If the jam is thick and doesn’t run, then it’s ready to go! However, if it’s still runny, keep cooking for a few more minutes. This way, you’ll ensure that it has the perfect texture.
Place the hot fruit jelly into sterilized jars and seal them with sterilized lids. Invert the jars, cover them with a clean towel, and let them cool completely.
I always sterilize jars in the oven. Place the jars (without lids) on the middle shelf of the oven, making sure they don’t touch each other. Set the oven temperature to 120°C (250°F) and let them sterilize for 25 minutes. Afterward, turn off the oven and allow the jars to cool inside. As for the lids, boil them for 5 minutes to sterilize.
This recipe is for a small batch of peach jam, so don’t expect to have a huge supply that will last the entire winter. With the specified amount of ingredients, you can expect to yield approximately 3 to 4 standard-sized jars, each around 240ml (8 ounces). It’s just the right amount to enjoy and share with your loved ones!
Enjoy the natural flavors of ripe summer peaches by making this small batch peach jam with no pectin in different combinations. Use it on toast, in yogurt, or to enhance homemade pastries. It’s a delightful addition to your pantry or a heartfelt handmade gift that will be appreciated by all who receive it.
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Small batch no pectin peach jam recipe and combinations
Equipment
- Blender
Ingredients
- 1 kg (2 pounds) ripe peaches or nectarines
- 500 g (2 ½ cups) sugar
- ½ tsp ground cinnamon
- juice and zest of half a lemon
Instructions
- First, peel and dice the peaches.
- Next, mix the diced peaches with sugar, cinnamon, lemon zest, and lemon juice.
- Stir and refrigerate the mixture for 4 hours.
- Then, you have the option to blend everything, blend half of the fruit, or leave it as is.
- Cook the mixture over low heat, stirring constantly, until it thickens (approximately 45 minutes). Remember, the jam will further thicken as it cools.
Notes
- Refrigerator: You can store it in the refrigerator (in an airtight container) for up to 3 weeks.
- Pantry: Twist it into sterilized jars and store them in the pantry for up to 1 year.
- Freezing: If you prefer freezing, use bags or glass jars, but remember to leave some space at the top. The jam will expand as it freezes.
This peach jam without pectin is absolutely delicious. Highly recommend trying it out!
Hi Norah, I’m glad you liked this peach jam with no pectin. Thank you for your comment!