Homemade Peach Ginger Jam is the perfect way to preserve the sweetness of peaches as summer comes to an end. With market stands full of the last juicy fruit, this old fashioned jam helps capture the best of the season. You’ll be delighted to discover how easy it is to make this timeless peach ginger jam. With just four simple ingredients—fresh peaches, sugar, ginger, and lemon juice—you can create a naturally thick, flavorful jam without any added pectin. This no pectin method actually gives you more control over the texture, and you can taste the fruit better without all those extra additives.
This recipe makes about two jars of peach ginger jam. You can process them in a water bath canner for long term storage or simply keep the jars in the refrigerator if you plan to enjoy them within a few weeks. If you would like to stock up the recipe can easily be doubled, just keep in mind that a larger batch may take a little longer to thicken.
PIN THIS RECIPE TO SAVE FOR LATER
After a summer filled with fresh produce and favorites like Sweet Corn Peach Salad, this simple jam feels like the perfect way to capture the season in a jar. Just a few ingredients and a little bit of time are all it takes to create something that feels special. Spread it on warm bread for breakfast, swirl it into yogurt, or add a spoonful to desserts. It is as versatile as it is delicious.
With the perfect balance of sweet and tart, this jam is sure to become a favorite!
MAKE THIS PEACH GINGER JAM BEFORE SUMMER ENDS!
Peaches might show up in grocery stores year round, but nothing compares to the taste of ripe, in season peaches. When they are perfectly soft, sweet, fragrant, and dripping with juice, that is when this peach jam shines the most. For the richest flavor and a naturally fruity sweetness, use fully ripened peaches when making this peach ginger jam. They give the jam a luscious taste, a silky texture, and a fresh, fruity aroma.
The best part is that this jam does not just taste amazing right now, it carries the taste of summer into the colder months. Opening a jar on a chilly winter morning is like a burst of sunshine on your toast, reminding you of golden days, farmers markets, and warm afternoons. Trust me, your future self will thank you for making a batch or two.
If you want more ways to preserve summer’s bounty, try my Strawberry Rhubarb Sauce. No added pectin—just naturally thick, fruity goodness. And just like this jam, it’s super easy to make and a great way to enjoy seasonal fruit for months to come.
WHAT YOU’LL NEED FOR PEACH GINGER JAM
Here’s a quick overview of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Fresh Peaches – Use ripe, sweet yellow peaches at the peak of their season for the sweetest, most flavorful jam. You can remove the skin if you want. Cut the peaches in half and remove the stones and discard. Dice the peaches into a small dice, the smaller the pieces, the faster the jam will thicken.
- Fresh Ginger – Adds a warm, subtle spice that complements the sweetness of the peaches and gives the jam a little depth of flavor.
- Granulated Sugar – This helps sweeten the jam and naturally aids in thickening as it cooks with the peaches. You can adjust the amount slightly depending on how sweet your peaches are.
- Lemon Juice – Freshly squeezed lemon juice is an important ingredient in this peach ginger jam. Adds a bright, fresh flavor and helps balance the sweetness of the peaches. It also helps the jam set naturally without added pectin.
TIP: 🍑 Keep in mind that sweeter peaches may require less sugar, while more tart peaches may need a little extra. Adjust to your taste.
HOW TO MAKE PEACH GINGER JAM
Start by washing the peaches. If you prefer a smoother jam, peel them before cooking. Blanch in boiling water for 30 to 45 seconds, then cool in an ice bath. Remove the skins, pit the peaches, and cut into half inch chunks.
Place the chopped peaches in a heavy-bottomed saucepan with the ginger, sugar, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves and the peaches release their juices.
Reduce the heat and simmer, stirring often, until the jam thickens, about 1 hour. Mash the peaches for a smoother texture or leave chunks for a rustic jam.
Sterilize the jars: Wash the jars well, then place them in a large pot of hot water and bring it close to a simmer. Keep the jars warm until ready to use. When the jam is done, place a towel on the counter, carefully lift out the jars, drain the water, and set them upside down to dry briefly.
Prepare the lids: Check that the lids are free of cracks or damage. Place them in a bowl of hot (not boiling) water for a few minutes to sanitize, then remove and let air dry completely.
Test for doneness: Place a small plate in the freezer before you start cooking. When the jam looks ready, drop a spoonful on the cold plate and wait a few seconds. Run your finger through it—if it wrinkles and holds its shape, the jam is done. If it runs, cook a little longer.
TO CAN THE JAM
Once the jam reaches the desired consistency, remove it from the heat. Carefully ladle the hot jam into the warm jars, leaving about ¼ inch of headspace. Wipe the rims with a clean, damp towel to ensure they are perfectly clean. Place the lids on immediately and screw on the bands until fingertip-tight, being careful not to overtighten.
Store the jam: Boil water bath for long-term storage—sealed jars last up to a year. For the fridge, cool first; jars keep three weeks.
WATER BATH or REFRIGERATE YOUR JAM
WATER BATH CANNING: LONG TERM STORAGE
Even though this recipe is for a small batch of jam, I like using the water bath method. I prefer it this way because it lets me enjoy the jam without the stress of making a large batch all at once, and unopened jars can be stored safely without taking up space in my fridge. To make the jam using the canning method, make sure your jars and lids are sterilized.
Carefully ladle the hot jam into the warm jars, leaving about a quarter inch of space at the top. Wipe the rims with a clean, damp towel to ensure they are perfectly clean. Place the lids on immediately and screw on the bands until fingertip tight, being careful not to overtighten. Lower the jars into a pot of water, bring the water to a boil, and process for 10 minutes if your altitude is below 1,000 feet. Turn off the heat and let the jars sit in the water for 5 minutes before removing them.
Using a jar lifter, carefully remove the jars and place them on a towel-lined surface, let them cool, Let the jam jars sit, completely undisturbed for at least twelve hours. After about the 40-60 minutes, you’ll hear little pops coming from your kitchen. This happens when the temperature of the jam begins to cool, which condensed the air in the jar, which in turn, creates a vacuum and pulls the lid down. The popping sound indicates that your jam is secured and safe. Stored in a cool, dark place and sealed correctly, this jam can last up to a year. Just be sure to follow safe canning guidelines to keep it fresh and delicious.
SMALL BATCH STORAGE: FRIDGE-FRIENDLY JAM
If you just want a small batch to enjoy soon, there is no need to use canning. Fill clean, sterilized glass jars with the hot jam, place the sealing ring and cap on, and let the jars come to room temperature. Once they have cooled, store them in the refrigerator where the jam will stay fresh and delicious for up to three weeks. Always use a clean spoon when scooping to keep it at its best.
Sterilize Your Jars: Be sure to sterilize your jars and lids before canning. This helps ensure your preserves stay safe and free from bacteria.
VARIATION IDEAS
- Spices: Add a small pinch of ground cardamom or cinnamon while cooking for a fragrant, warm flavor that pairs beautifully with peaches. Just keep in mind that spices can alter the colour of the jam slightly.
- Citrus blend: Swap some or all of the lemon juice for orange or lime juice for a different citrus note.
- Herbal touch: Add a few fresh basil, rosemary, or thyme leaves while cooking, then remove them before transferring the jam to jars for a subtle herbal note. This variation works beautifully without ginger.
WHAT TO SERVE WITH PEACH GINGER JAM
When it comes to enjoying this delicious jam, the possibilities are endless. Here are a few of my favorite ideas:
- Toast: Spread it on bagels, English muffins, or croissants. Lately, I’ve been loving it on thick, crusty slices of sourdough—absolutely delicious!
- Pancakes and Waffles: Forget the syrup—peach ginger jam takes your pancakes and waffles to the next level. It’s also wonderful on crepes.
- Yogurt: Layer peach ginger jam with Greek yogurt, toasted coconut, granola, and pecans for a deliciously tropical-inspired parfait.
- Cheese Boards: Add some to cheese board; it is perfect to serve with soft cheeses like brie, cream cheese, goat cheese, or blue cheese. The sweet sweet peach flavor pairs beautifully with creamy cheeses and crackers.
- Gift Idea: Tie a pretty ribbon around a jar—it makes a lovely homemade edible gift.
COMMON QUESTIONS ABOUT THIS JAM
If you have a question that isn’t answered below, feel free to leave it in comments!
How long can I keep the Peach Ginger Jam?
If you follow the recipe instructions, thoroughly sterilize your jars, don’t reduce the amount of sugar, and cook the jam properly, it can stay stable for up to a year. Once opened, store the jam in the refrigerator and always use a clean spoon when scooping to keep it fresh.
Can I make this jam without ginger?
Yes! You can make this jam without ginger. It will still be naturally sweet and full of peach flavor. The ginger adds a subtle warmth and spice, but leaving it out gives you a pure, classic peach jam.
Do You peel peaches when making jam?
It’s up to you! I usually peel peaches for jam to get a smooth, luscious texture, but you can leave the skins on if you prefer a little more rustic texture. To make peeling easier, blanch the peaches in boiling water for 30–60 seconds and then transfer them to an ice water bath—the skins will slip right off.
MORE DELICIOUS RECIPES FOR YOU TO TRY:
- Baked Pears with Goat Cheese
- Pear Goat Cheese Galette
- Lemon Poppy Seed Madelines
- Tiramisu Bundt Cake
- Orange Upside Down Cake
Love this recipe? Please leave a star rating ⭐️⭐️ ⭐️ ⭐️ ⭐️ and a review in the comments below! And don’t forget to subscribe for even more delicious recipes and tips.
PEACH GINGER JAM
Equipment
- 2 half pint jars
- Stainless Steel Preserve Pot
- Jar lifter
- A Wide-Mouth Funnel
- Clean Towels
- Large spoon to scoop the jam into each jar
Ingredients
- 6 cups fresh peaches peeled and chopped (about 2lbs)
- 1 tablespoon grated fresh ginger
- 2 cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Prepare the peaches: Start by washing the peaches thoroughly. If you prefer a smoother jam, peel the peaches before cooking. Bring a large pot of water to a boil and prepare an ice bath. With a paring knife, score a small “X” through the skin at the bottom of each peach so that you just pierce the skin. Carefully add peaches to the boiling water (I use tongs) and blanch the peaches in the boiling water for 30–45 seconds per batch, then immediately transfer them to an ice water bath to stop cooking. Once cool enough to handle, remove the peaches from the ice bath, slip off the skins, discard the pits, and cut the peaches into 1/2-inch chunks.
- Prepare the jam: Place the chopped peaches in a medium, heavy-bottomed saucepan and add the grated ginger, sugar, and lemon juice.Set the saucepan over medium-high heat and bring the mixture to a boil, stirring often until the sugar dissolves and the peaches release their juices. Once boiling, reduce the heat slightly and let the jam simmer, stirring frequently to prevent burning. As the peaches soften, gently mash them with a potato masher for a smoother texture, or leave some chunks if you prefer a rustic jam. Continue cooking until the mixture thickens, about 1 hour, depending on the peaches. Be sure to stir every 15 minutes or so, even more frequently when the jam begins to thicken.
- Sterilize the jars: Choose glass jars with airtight metal lids. Wash the jars thoroughly, then sterilize your jars in a large pot filled with water. Bring the water to almost a simmer over medium heat. Keep them warm in a pot of hot water until you are ready to fill them. When the jam is finished cooking, place a dish towel on the counter and, using a jar lifter, carefully remove the jars from the hot water. Drain any remaining water and set the jars upside down on the towel to dry briefly before filling.Prepare the lids: Choose lids that are free from cracks or damage, including any rubber inserts. Place the lids in a small pot or bowl and cover them with hot, but not boiling, water. Let them sit for a few minutes to warm and sanitize, then remove them carefully and allow them to air dry completely before use.
- Test for doneness: Before cooking, place a small plate in the freezer to chill. When the jam looks ready, drop a spoonful of jam onto the frozen plate. Wait a few seconds, then run a finger through it. If the jam wrinkles and holds its shape, it is ready to be jarred. If it runs when you tilt the plate, it needs to cook a little longer.
- To can the jam: Once the jam reaches the desired consistency, remove it from the heat. Carefully ladle the hot jam into the warm jars, leaving about ¼ inch of headspace. Wipe the rims with a clean, damp towel to ensure they are perfectly clean. Place the lids on immediately and screw on the bands until fingertip-tight, being careful not to overtighten.
- For home canning:
- If you plan to store the jam long-term, process the jars in a boiling water bath: Place the jars in the water bath canner and process for 10 minutes if your altitude is below 1,000 feet. Turn off the heat and let the jars sit in the water for 5 minutes. Using a jar lifter, carefully remove the jars and place them on a towel-lined surface to cool completely.Cool and store the jars: The jars will make a popping sound as they cool, indicating that they have sealed. Once completely cooled, check the seals. Properly sealed jars can be stored in a cool, dark place for up to a year. Any jars that do not seal should be refrigerated and used within a few weeks or reprocessed.
- For refrigerator storage, allow the jars to cool to room temperature before refrigerating; they will keep for up to three weeks.