Despite the arrival of September — with its cooler nights and crisp, sunny mornings — it’s still very much peach season here in Dubuque, Iowa. Or maybe that’s just the case on our little plot of land. Thanks to an unusually wet and cool summer, our peaches ripened later than usual. Now, the trees are overflowing, and I’m picking basketfuls on a regular basis.

Some of these peaches end up in pies, some get shared with the folks at our local dairy farm, and many are destined for one of my favorite preserves: homemade peach jam.

I've also been gathering the last of the rhubarb and eyeing the 19 apples (yes, I counted!) on our tree. I’m saving those for an apple-rhubarb pie and maybe some spiced jam later in the season. For now, I’ve prepped and frozen the rhubarb — always good to have it ready when inspiration (or free time) strikes.

My Go-To Peach Jam Recipe

Over the years, I’ve tried many jam recipes, but none have yielded results as reliably delicious as Natasha’s Kitchen’s "Country Peach Preserves." It does require some patience — especially because the mixture needs to be brought to a boil and cooled to room temperature five separate times — but the steps are simple, and the flavor is unbeatable. Plus, the recipe doesn't require any pectin, which is a win in my book.

In this post, I’ll walk you through how I made my latest batch, in case you want to try it with your own peaches, or pick some up from a local farmer’s market. Friends and family with trees might also be happy to share their abundance!

How to Make Homemade Peach Jam (No Pectin)

Step 1: Harvest & Prepare the Peaches

Gather a large quantity of peaches. Peel and slice them into a large bowl, then weigh them. I had exactly 7 pounds, but you can scale the recipe up or down depending on your haul.

Step 2: Add to Pot

Transfer the peaches to a large pot with room to spare for the sugar. I use a large oval Le Creuset pot — kindly hauled across the Atlantic by my mom — for all my jam-making.

Step 3: Add Lemon Juice

Add ⅓ cup freshly squeezed lemon juice and stir to combine.

Step 4: Add Sugar

Add 3 cups of sugar and mix well. You can adjust based on how sweet your peaches are. I prefer to start with less and add more later if needed.

Step 5: Let It Sit

Let the mixture sit for 15–20 minutes, or until the sugar has dissolved and become syrupy. 

🧂 Optional: I added a pinch of salt and a dash of ground cardamom for extra depth of flavor (not in the original recipe but recommended!).

Step 6: First Boil

Heat the mixture on low, uncovered, stirring frequently (I use a wooden spatula). Once it reaches a gentle boil, simmer for 10 minutes, then turn off the heat.

Step 7: Cool

Let the mixture cool to room temperature, uncovered. This can take a few hours.

Step 8: Repeat the Boil/Cool Cycle

Repeat Steps 6 and 7 a total of five times. It may sound excessive, but this slow-cook method really develops the flavor and texture. That said, in past years, I’ve done as few as three rounds, and it still turned out wonderfully. But this time, I followed the full five rounds — in honor of this blog post!

💡 Tip: You don’t have to restart the next boil the moment it hits room temp. It’s fine to leave the jam sitting for a few extra hours between rounds.

 

After the first boil (fruit is still intact)

After the second boil (fruit is starting to break down)

After the fourth boil (getting progressively darker)

Canning the Jam

Step 9: Sanitize Your Jars

While your jam is cooling for the last time, get your jars ready. I use 8-ounce mason jars — great for gifting and rotating between flavors more frequently.

To sanitize:

• Wash jars with hot soapy water
• Place them on a baking tray in the oven at 215°F for 20 minutes
• Boil the lids separately in water on the stove
  
  

Step 10: Fill the Jars

When your final simmer is done, carefully ladle the hot jam into the jars, leaving about ½ inch of space at the top. Screw the lids on but not too tightly.

Step 11: Water Bath

Place the jars in a large pot of boiling water, ensuring they are submerged by at least 1–2 inches. Boil for 15 minutes, then carefully remove and let them sit undisturbed for 12–24 hours.

🔔 You’ll start hearing the “pop” of the seals. To test, press down on the center of the lid: if it doesn’t move, the seal is secure. If it does, pop that jar in the fridge and enjoy within 3 months.

A Sweet Reward

This recipe takes time and planning, but it’s simple, satisfying, and doesn’t require pectin. The resulting jam is bright, peachy, and perfect on toast, pancakes, yogurt.

I also love dressing up the jars with a fabric lid cover and handmade label for sweet, seasonal gifts around the holidays!

 

Have you tried this recipe? Share your thoughts in the comments — and feel free to email me a photo of your finished jars. I'd love to see your results!