Honey Sweetened Spiced Peach Jam

This lightly honey sweetened spiced peach jam is not only delicious but an excellent way of dealing with an overabundance of peaches!

First of all – thank you so much for all the emails and comments I received regarding the book announcement! I now have more than enough help and am so thankful for all the offers and kind comments.

This spiced peach jam is admittedly not that exciting but I have to be honest with you. Baking any more than I have to right now just isn’t going to happen. I’m in the kitchen from about 7am-10pm. That’s enough for me! So y’all get some jam I made a few weeks ago. :D

Honey Sweetened Spiced Peach Jam – pectin-free and super easy!

On Saturday nights, Mr. Texanerin and I are real party animals. We go to the grocery store around 8pm when they have great sales on produce. Stores are closed on Sundays in Germany and so they need to get rid of certain produce (berries! peaches! apricots!) on Saturday nights. The last few weeks, peaches have been $.61 per pound, which obviously means that I have to buy them ALL. And so I ended up doing what I always do when this happens. Jam! Honey sweetened jam without pectin.

You can just make plain peach jam if you want but I was bored of plain jam so I made it all snazzy with cinnamon, ginger and cloves. And then I froze it and hid it at the bottom of the freezer so that I can have a nice summery surprise come November when the grey, dreary days make me want to cry. Peach jam will save me. At least for one day!

Honey Sweetened Spiced Peach Jam – free of pectin and super simple!

This jam is super simple. You mix together peaches, honey, lemon juice and spices and let it simmer for about 40 minutes. I think it’s easiest to just cut the peaches and peel them with my fingers. If the peaches are really ripe, I can do this in 10 seconds. If they’re not ripe enough or are being finnicky, you might want to use the boiling method. It always works but I make a mess and I never have ice so… peeling works fine by me. :)

This spiced peach jam is also naturally gluten-free free and dairy-free! If you want a vegan version, just use sugar. I haven’t actually tried it but after seeing other peach jam recipes with cups of sugar in it, I’m assuming sugar will work out just fine.

And because people always ask – this is where you can buy the type of jars I use. Weck is a German company so it’s pretty easy to find their jars in local shops, where I buy them individually. I think I have one of every single jar and love them all!

Spiced Peach Jam

Rated 5.0 by 1 reader
Honey Sweetened Spiced Peach Jam
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 20 ounces (560 grams) jam


  • 2 pounds peaches (907 grams) – about 8 medium peaches1, peeled
  • 1/3 cup (106 grams) honey
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground ginger2
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves


  1. Mix everything together in a medium non-reactive pot.
  2. Bring to a light boil over medium-high heat and let it boil, uncovered, for 30-50 minutes or until thick enough for your liking. Stir occasionally and pay close attention after 30 minutes. The longer it cooks, the more often you need to stir. The amount of time will depend on how juicy your peaches are.
  3. When you think your jam is thick enough, continue boiling and put some of the jam on a clean spoon and then put the spoon on a plate in the freezer. Let it sit for five minutes and then take it out. If the jam falls easily off the spoon when you turn it to the side, it’s not ready and you should continue cooking for another 5 minutes and try the test again.
  4. Let cool and then pour the jam into jars and store in the fridge and for up 1 week. Freeze any leftovers after that.


  1. If you want to be really exact, the weight after peeling them and removing the pits was 614 grams.
  2. This jam is not heavily spiced. If you want the spices to be more pronounced, taste the jam towards the end of the cooking time and add more spices, if desired.

Recipe by  | www.texanerin.com

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22 comments on “Honey Sweetened Spiced Peach Jam” — Add one!

  • JC says
    August 8, 2022 @ 2:46 am

    Came across your recipe on Pinterest and going to give it a try.I’m ordering a bunch of peaches from a local farmer. Any tips on freezing this jam? I assume that it is wise to leave some room at the top of the jar when freezing. Does the freezing change the consistency when thawed? Thanks for the recipe!

    • Erin replies to JC
      August 9, 2022 @ 6:05 am

      Hello! I freeze jam all the time (in bags, jars, baby food silicone mold trays – anything) and don’t do anything special except leave a little room at the top, like you said. The texture is just as good afterwards. :)

  • Kim says
    July 10, 2021 @ 2:58 am

    Can’t wait to try this yummy recipe!!!! Have you ever tried using frozen peaches?? Do you think it would be the same consistency???

    • Erin replies to Kim
      July 10, 2021 @ 6:36 am

      I haven’t but think it’d work! :)

  • Sharon Romamucci says
    November 17, 2020 @ 12:52 am

    How many cups of cut up peaches do you need ?
    I think that I am going to try with some mango can peaches from the grocery i e canned in light syrup which I will rinse off. I am dying to try this.

    • Erin replies to Sharon Romamucci
      November 17, 2020 @ 1:57 pm

      I wasn’t sure so I googled it and found this chart. Looks like the answer is 4 1/2 cups. I’d love to hear how it comes out!

  • sherry says
    September 2, 2016 @ 1:05 am

    If you are in the east valley, Mesa Arizona. Superstition Ranch market on Main street and 48th has Washington peaches 4lbs for $1.00

    • Erin replies to sherry
      September 3, 2016 @ 1:08 pm

      Thanks for the tip! That sounds AMAZING. Unfortunately, I’m in Berlin, Germany. ;)

  • Jennifer
    July 23, 2014 @ 6:15 am

    I don’t see any reason that this recipe couldn’t be canned and processed in a hot water bath for 10 minutes – then it would keep for a long time!! Wonderful Christmas gifts!

    • Erin replies to Jennifer
      July 24, 2014 @ 4:47 pm

      That sounds like a great idea! I’ve always been too scared to can. I wish I’d get over that because I’d love to enjoy this throughout the year. :)

  • Kristi @ My San Francisco Kitchen says
    July 16, 2014 @ 12:06 am

    This is great! I am on a total peach craze right now!

  • Leslie says
    July 12, 2014 @ 3:58 pm

    How long does this keep if refrigerated? And is there anything to add to this if I want to keep this for 2weeks to a month? Thank you

    • Erin replies to Leslie
      July 13, 2014 @ 5:59 pm

      I wrote one week in the recipe but in reality, I kept it for two weeks without issue. I’ve never used pectin or any kind of preservatives (unless you want to count honey) so I’m afraid I’m no help there. Sorry I couldn’t be more of a help. I hope you’ll enjoy the jam if you try it! :)

  • Jessica @ A Kitchen Addiction says
    July 8, 2014 @ 3:45 pm

    Love the spices! Great twist to regular peach jam!

  • Anne says
    July 8, 2014 @ 12:54 am

    Looks amazing!!! I haven’t made jam… Ever… I think it is time to change that!

    • Erin replies to Anne
      July 10, 2014 @ 5:51 pm

      Yes! You have to give it a try. It’s so easy! :)

  • Jocelyn (Grandbaby Cakes) says
    July 7, 2014 @ 3:11 pm

    I adore that you spiced this jam! It is like peach pie but in a jar! Love!

  • Medeja says
    July 7, 2014 @ 11:46 am

    What a nice jam! I can already think of at least 5 different ways to have it :D


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