Easy Refrigerator Peach Jam (Small Batch)
This easy Refrigerator Peach Jam is a sweet, small-batch preserve made with ripe summer peaches and a hint of cinnamon. It requires no pectin or canning and cooks in about 30 minutes-perfect for enjoying peach season one or two jars at a time.
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Refrigerator Peach Jam at a Glance
- Small batch: Makes one or two half-pint jars.
- No pectin: The peaches cook naturally into a soft, spoonable preserve.
- Quick and easy: Ready in about 30 minutes with a handful of ingredients.
- Warmly spiced: A cinnamon stick adds subtle flavor without overpowering the peaches.
Where I live, peaches mark summer's passage. When August arrives, I begin watching our farmers' markets for fresh peaches from the orchards east of the Cascade Mountains. Depending on the year, this beautiful fruit begins arriving around midmonth and can continue into early September.
Reader Review
"I made this jam today and it turned out great! So easy and yummy. Like a little jar of sunshine. Thanks for sharing the recipe."
- Josette, ★★★★★
Testing Notes
I make this peach jam every summer, along with my small-batch refrigerator strawberry jam. Over the years, I've also successfully doubled the recipe and frozen finished batches in freezer-safe containers.
- Measure the peaches: Use 1½ pounds of ripe peaches, or approximately 3 to 4 large peaches.
- Begin checking early: Cooking time can range from 15 to 30 minutes depending on the peaches, pan, and stove. Keep the jam at a gentle simmer and begin checking it after 15 minutes.
- Test the consistency: The jam will continue to thicken as it cools, so remove it from the heat before it looks as thick as refrigerated jam. To test it, spoon a small amount onto a chilled plate. Let it cool briefly; if it thickens to a soft, spoonable consistency, it's ready.
- Remove the cinnamon: Use one 4-inch cinnamon stick and discard it before transferring the jam to containers.
- Store it properly: Refrigerate the jam for up to 2 weeks or freeze it in freezer-safe containers. This is not a shelf-stable water-bath canning recipe.
Key Ingredients
- Peaches: Choose ripe, fragrant peaches for the sweetest flavor and best texture.
- Sugar: Sweetens the fruit and helps the jam thicken as it cooks.
- Cinnamon stick: Adds a subtle warm spice while allowing the fresh peach flavor to remain prominent.
- Butter: Helps reduce foam and gives the finished jam a smooth texture.
How to Make Refrigerator Peach Jam
- Step 1: Bring ingredients to a boil. Add the peaches, sugar, water, and cinnamon stick to a large saucepan. Bring to a boil, then stir in the butter and reduce the heat to medium.
- Step 2: Bring to a gentle simmer. Gently simmer uncovered for 20 to 30 minutes, stirring frequently and skimming away any foam that collects on the surface. I like to begin checking the consistency around 15 minutes.
- Step 3: Break up the peaches as they cook. As the peaches soften, use a potato masher or the back of a spoon to break them into smaller pieces. Continue cooking until most of the liquid has evaporated and the jam has thickened.
- Step 4: Refrigerate the jam. Remove and discard the cinnamon stick. Ladle the jam into clean glass refrigerator containers and let cool before covering.
This peach jam will keep in airtight containers in the refrigerator for 1-2 weeks.
How to Serve Peach Jam
Serve this jam with toast, biscuits, or warm scones for breakfast or afternoon tea. It's also delicious swirled into yogurt or spooned over vanilla ice cream for an easy summer dessert.
And when peaches are plentiful, don't miss this favorite Summer Peach Cobbler.
Refrigerator Spiced Peach Jam Recipe
Ingredients
- 1.5 pounds peaches (about 3-4 peaches) peeled or unpeeled and chopped
- 1 cup sugar
- ¼ cup water
- 1 4-inch cinnamon stick
- 1 teaspoon butter
Instructions
- To a large saucepan add peaches, sugar, water, and cinnamon stick. Bring to a boil; add butter and reduce heat to medium.
- Gently simmer uncovered over medium to medium-high heat, stirring frequently and skimming away any foam that collects on the surface. As the peaches soften, use a potato masher or the back of a spoon to break them into smaller pieces.
- Begin checking the jam after 15 minutes. Depending on the ripeness of the peaches, the pan, and your stove, it may take 15 to 30 minutes. Remove it from the heat when most of the liquid has evaporated, and a small spoonful thickens to a soft jam consistency on a chilled plate. Keep in mind that the jam will continue to thicken as it cools.
- Ladle jam into glass refrigerator containers. The jam will keep in the refrigerator for up to 2 weeks and will make 1-2 half pint jars.
Notes
- Peeling Peaches: There's no need to peel the peaches for this refrigerator jam. Leaving the skins on saves preparation time, adds a beautiful pink or golden hue, and contributes some natural pectin to help the jam thicken. Simply wash the peaches well, remove the pits, and dice them.
- Cooking time: Cooking time can range from 15 to 30 minutes depending on the ripeness of the peaches, the size of the pan, and your stove. Begin checking the jam after 15 minutes.
- Texture: The jam will continue to thicken as it cools. To test it, spoon a small amount onto a chilled plate. Let it cool briefly; if it thickens to a soft, spoonable consistency, it is ready.
- Cinnamon Stick: Use one 4-inch cinnamon stick and remove it before transferring the jam to containers.
- Doubling the recipe: I have successfully doubled this recipe. Use a large saucepan and allow additional cooking time as needed.
- Storing: Refrigerate for up to 2 weeks or freeze in freezer-safe containers, leaving room for expansion. This is a refrigerator or freezer jam and is not intended for shelf-stable water-bath canning.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Peach Recipes
Every week in August and early September, you will find some peach recipe cooking in my kitchen. This peach jam is a favorite, but we also love delightful sweet treats like a Peach Cobbler Cake, or a quick and easy skillet peach cobbler, its crockpot cousin, this slow cooker peach cobbler. And on really warm days, this peach ice cream is often on the menu along with this Peach Icebox Cake.
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Love this recipe. You said you were in TV. Were you a newscaster for a station in Colorado Springs once? You look just like a girl that was on there. I plan to use Stevia instead of sugar. Do you think it will work? Ginger Becker
I'm so happy you like it, Ginger! It's really good. I've had several readers tell me it worked just fine with Stevia, although I've not used that ingredient myself. I would love to hear how it works out!
All of my TV work was done out of the Northwest, but I've visited Colorado Springs many times. You live in a beautiful area! It's kind of fun having a twin somewhere.
What is the approximate weight of the fresh peaches? I prefer this method rather than 2-3 large, since the sizes can differ with each variety. Thank you!
That's a great question, Dawn. Thank you. I've updated the recipe to more clear. You will want 1 and 1/2 pounds peaches, which is about 3 to 4 large peaches.
Does cinnamon stick dissolve.
R I take it out when done cooking
R put it in jar
Hi Cynthia! The cinnamon stick does not dissolve - just adds delicious flavor. I do remove the stick when the jam finishes cooking.
Is that a 14 inch stick or 1- 4” stick?
Hi Teresa -- it should be one 4-inch stick!
Thank you!
I made this jam today and it turned out great! So easy and yummy. Like a little jar of sunshine. Thanks for sharing the recipe.
My jam hardened in my fridge set to 40 degrees. Did I overcook the jam? I have a gas range and have to adjust cooking times the best that I can.
- Mike
Hi Mike. I'm so sorry that happened! Unfortunately, it can occur when the jam is overcooked. I also have a gas range and have to also watch it carefully, adjusting the temperature down to keep it at a gentle simmer.
I often will put two to three spoons in the freezer prior to making it and gel test the preserves at least twice in the process. The first time, before I think it has gelled just to see how far it has to go.
This can also happen by using underripe fruit.
For my gas range I reduced the simmer time to 15 minutes and moved to the smallest burner size. The jam turned out great. Thank you for the recipe!
You made my day! I'm so glad it worked for you -- I'm actually making another batch this weekend too. Can't let those peaches go to waste!
This is so good, takes me back to fun summer visits to my aunts house
My hubby LOVES jam. Me I'm not particularly crazy over sweet things but you said THE word Spiced CINNAMON. IM Actually excited to be giving this a try. Maybe I'll even keep this as one of those little neighbourly gifts come Christmas time.
Thank you so much for the inspiration
Blessings
Diana
Hi Diana! I have a hubby who loves sweet things and jam too! I think this jam would be a perfect homemade gift during Christmas. It's so easy to make and on biscuits... it's amazing. It doesn't seem to last very long at my house. I hope you love it as do we. While it is sweet, I think the cinnamon balances it deliciously!
Can you water process in canner to keep in pantry?
I recommend keeping this particular recipe as a refrigerator or freezer jam rather than processing it for pantry storage. For water-bath canning, it’s best to use a peach jam recipe specifically tested for canning, with the stated fruit, sugar, acid, and processing times.
Thanks for the inspiration — was looking for a simple Spiced Peach Jam and this worked. Did modify slightly - did 3/4 cup white sugar and 1/4 cup brown sugar and added 1/8 teaspoon each of nutmeg and cloves. Delicious!
Can I put these jars in the freezer?
I have frozen the jam in freezer safe containers — it has worked well!
Think you could double this? Smells delicious! Just cooling some now!
Hi Erin -- Yes! I have doubled it many times when I wanted to keep one and give one away. Making more tomorrow myself. So fun to have it for September!