Refrigerator Spiced Peach Jam Recipe

A jar of Peach Jam with a metal spoon resting on top, surrounded by fresh peach slices on a white wooden surface.

Refrigerator Spiced Peach Jam Recipe

This easy Refrigerator Peach Jam is a small-batch summer preserve made with ripe peaches and a hint of cinnamon. Ready in about 30 minutes with no pectin or canning, it makes one or two half-pint jars.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 34kcal

Author: Stephanie Wilson

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

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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.

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