Small Batch Homemade Refrigerator Peach Jam Without Pectin

Small Batch Homemade Refrigerator Peach Jam Without Pectin  

If you want to preserve the taste of summer without dealing with complicated canning baths, this small batch homemade refrigerator peach jam recipe without pectin relies entirely on the natural pectin found in the fruit and lemon juice to achieve a perfect, spreadable set.

Ingredients:

• 4 cups fresh peaches, peeled, pitted, and finely chopped

• 1 ½ cups granulated sugar

• 2 tbsp fresh lemon juice (do not use bottled)

• 1 tsp pure vanilla extract (optional, for depth)

1.Macerate the Fruit:This draws out the natural juices so you don't need to add water..

Place the finely chopped peaches into a heavy-bottomed, medium-sized saucepan. Pour the granulated sugar and fresh lemon juice over the fruit. Stir well to combine. Let the mixture sit off the heat at room temperature for 20 to 30 minutes. The sugar will pull the moisture out of the peaches, creating a natural syrup.

2.Bring to a Rolling Boil:A wide pot helps the water evaporate faster..

Place the saucepan over medium-high heat and bring the fruit mixture to a vigorous, rolling boil. Use a potato masher to carefully crush the peaches in the pot to your desired jam consistency (leave some chunks if you prefer a rustic texture).

3.Reduce and Thicken:Frequent stirring prevents the sugar from scorching on the bottom..

Once boiling, reduce the heat slightly to maintain a steady, active simmer. Cook for 15 to 25 minutes, stirring frequently with a wooden spoon. Skim off any white foam that rises to the surface.

4.Test the Set:The jam is ready when it slides off the spoon in a thick sheet..

To test if the jam is ready, place a small plate in the freezer for 5 minutes. Drop a spoonful of hot jam onto the cold plate and wait 30 seconds. Push the puddle of jam with your finger—if the surface wrinkles, the jam has reached its setting point. If it is still runny, boil for 5 more minutes and test again.

5.Flavor, Jar, and Chill:

Remove the pot from the heat and stir in the vanilla extract. Carefully ladle the hot jam into clean, sterilized glass mason jars. Let the jars sit uncovered until they cool completely to room temperature (the jam will continue to thicken significantly as it cools). Seal with lids and store in the refrigerator for up to 3 weeks.