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+ servings
Close up photo of a small jar of orange coloured jam next to a piece of toast
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5 from 4 votes

Small Batch Peach Jam

Peach Jam is fantastic, but canning can be an ordeal. This Small Batch Peach Jam makes a single jar, no canning required!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast, Condiment
Cuisine: American
Servings: 12 - one 8 oz Jam Jar
Calories: 85kcal
Author: Marie Porter


8 oz jam jar


  • 3 large Fresh peaches
  • ¾ cup Granulated sugar
  • ¼ cup Honey
  • 1 tablespoon Lemon juice


  • Peel and pit the peaches, chop into small pieces.
  • Add peaches, sugar, honey, and lemon juice to a medium pot, bring to a boil over medium high heat, stirring frequently.
  • Once mixture is boiling, turn heat down to low and simmer for 30 minutes, stirring frequently.
  • As the peaches soften, mash them a bit with a potato masher. I like a bit of texture - not pureed, and not TOO chunky.
  • At the 30 minute mark, start testing for thickness. Run a spoon through the mixture - if it leaves a visible “wake” for a second or two, it’s thick enough. Don’t overcook it!
  • Once your jam is thick enough - it can take 45 minutes or more, heads up - remove from the heat.
  • Use a clean funnel, and ladle the hot jam into a clean jam jar.
  • Use a wet paper towel to wipe the top edge of the jar, and affix a clean jam lid and ring.
  • Allow to cool to room temperature before transferring to the fridge.
  • Use within 3 weeks


Calories: 85kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 75mg | Fiber: 1g | Sugar: 21g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg