Microwave Peach Jam With Fresh Peaches (Whiskey Optional)

Making jams and jellies at home has always been something daunting to me, but last year I decided to finally learn how, and I’m so glad I did! This year, I’m taking my leftover fresh peaches and turning them into this easy microwave peach jam, which is so delicious!

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What is Microwave Peach Jam?

Microwave peach jam is a type of fruit preserve made by cooking fresh or frozen peaches in a microwave until they break down into a thick, spreadable consistency.

This method offers a quick and convenient way to make jam without the need for traditional stovetop cooking, preserving the natural sweetness and flavor of the peaches.

You can make “refrigerator jam” which doesn’t require a full canning process, but you’ll want to use it within a week. If you do want to actually can it, jam keeps for up to a year usually (and I’ll give you the directions for how to do that as well).

holding up a spoonful of microwave peach jam

I love this recipe because it really highlights the fresh peach flavor so well, and I think it’s even better with a bit of Crown peach whiskey added in! However, if you don’t drink or plan on serving kids, know that this is completely optional.

Microwave Peach Whiskey Jam Ingredients

ingredients to make peach jam in the microwave
  • 3 cups fresh peaches, peeled and diced
  • 2 Tbsp lemon juice
  • 3 cups granulated sugar
  • ¼ cup Crown Royal peach whisky (optional)
  • 3 ounce pouch liquid fruit pectin (such as Certo)

Ingredient Tips and Substitutions

  • You can also use frozen (thawed) peaches instead of fresh, which cuts down on prep time since you don’t have to peel and pit them!
  • I prefer liquid pectin, especially when making a jam with alcohol (plus I had some left over from making my sangria wine jelly), but you can also use the powdered stuff if preferred. A 1.75-ounce package of powdered pectin gets mixed in with the fruit before cooking (instead of after like liquid) if you want to make the swap

Equipment Notes

You’re going to need canning jars such as Ball or Kerr for this recipe. It honestly doesn’t matter what size – this recipe makes about 40 ounces of jam, so enough to hold that amount. I’m using 8-ounce jars today, since that’s what my store had available this week.

Find canning jars at your local grocery store, farm store, or hardware store, or you can order them online.

Do I Need Pectin For Microwave Peach Jam?

Technically, you do not need pectin to make microwave peach jam. Peaches contain enough natural pectin to set it without. However, there are a few reasons I choose to use it:

  • Time. You’ll need to cook your jam a lot longer for it to set using just the fruit (usually at least 30 minutes), so by using pectin (which is fruit-based anyway) you can cut the time by more than half
  • Consistency. The problem with using natural pectin from the fruit is that it can vary widely in the fruit! Ripe to overripe fruit actually has less pectin, so it won’t always work. You want fruit on the slightly under ripe to just ripe side. That’s way too finicky for me, so I prefer to just air on the side of caution
  • Additions. Adding whiskey (or any other liquor) to your jam can cause it to be more difficult to set naturally, so if you want to get more creative with your flavors, you’re better off using pectin to ensure it sets

How to Make Microwave Peach Jam

  1. Sterilize your jars. This is typically done by either boiling your jars in a large pot on the stove for 10 minutes, or if your dishwasher has a sterilize setting, you can use that instead
  2. Add the peaches, lemon juice, and whiskey to a large microwave safe bowl, and give them a mix to combine
add peaches, lemon juice, and whiskey to a microwave safe bowl
  1. Cook uncovered in the microwave on high for 5 minutes, or until the mixture boils
  2. Stir, then add the sugar and stir again, making sure to fully dissolve the sugar
fully dissolve sugar into cooked peaches
  1. Cook for another 5-7 minutes on high, until it reaches a full rolling boil (it should be at least 220°F)
  2. Remove from the microwave and immediately stir in the liquid pectin
stir liquid pectin into peaches
  1. Skim any foam that has formed, then ladle or spoon the jam into your sterilized jars, leaving about ½” of space from the top. Tip: line your work surface with wax paper or similar to catch drips for easy cleanup
spoon peach jam into sterilized jars
  1. Clean the jar edges if there were any drips, then place the lid and band on the jar, hand tightening
place lids and bands over peach jam jars
  1. Invert the jars for a few seconds so the hot jelly can touch the lids
invert the jars so the peach jam can touch the lid
  1. Cool to room temperature, then store in the refrigerator for up to 1 week. It usually takes 6-8 hours for the jam to fully set, but in some cases it can take as long as 24 hours, so if it’s still slightly liquid once cooled to room temperature that’s normal
overhead view of two lightly toasted pieces of bread covered in microwave peach jam

How to Seal the Jars (Optional)

  1. Place your jam jars into a large stockpot (jars should not be touching)
place jam jars in a large stockpot
  1. Add enough water to the pot to cover the jars with an inch of water
add water to cover jars up to an inch deep
  1. Bring to a rolling boil, then cook the jars for 10 minutes
  2. Use jar tongs or similar to remove them to a towel-covered rack
remove jars from boiling water and cool on a towel covered rack
  1. If you’ve done it correctly, you should hear popping sounds within a few minutes as the lids seal
  2. Cool, then tighten the rings as much as possible
  3. Store in a cool, dark place for 6-12 months (refrigerate a jar and use within a week once opened)

What to Do If Your Jam Doesn’t Set

It happens – you think you’ve done everything right and your jam just isn’t setting. This means when you tilt the jars, it’s still semi-liquid inside. 

I’ve learned you can actually recognize this pretty early on in this recipe. If the fruit fully rises to the top when you pour it into the jars (leaving a layer of just jelly underneath), it’s likely not going to set.

But the first thing to know with this and any other jam recipe is: let the jars sit 24 hours before making the determination. Sometimes I’ll think it’s not looking great, then I sleep on it and come back and wouldn’t you know, it’s just fine!

Why Jam Doesn’t Set

There are a few reasons why jam doesn’t set:

  • Not cooked to a high enough temperature. Make sure it’s at 220°F on the second cook before ladling it into the jars
  • Wrong proportions. The amount of sugar, acid, and pectin are all very important. Using the wrong proportions can cause it not to set
  • Not enough pectin. This is the reason I choose to add pectin in my recipe. However, if you’re making it with fruit alone, if your fruit doesn’t produce enough natural pectin, it won’t set
two slices of bread slathered in peach jam next to an open jar of jam

How to Fix It

  • The easiest method to fix it is simply to not. Keep it as-is and use it as a sauce! It’s great on ice cream, French toast and pancakes, or cheesecake!
  • If you really want to give it a go at being real jam, then you can pop the seals, dump it out, and re-cook it (make sure to get it to 220°F) and then re-jar it. This is tedious of course, but can absolutely save your jars of jam if things have gone wrong due to temperature before
  • If you did not use pectin the first time and your fruit didn’t make enough, you can re-cook and add liquid pectin in after getting the jam mixture back to 220°F. However, if you used pectin originally, you should not add more

What to Use Peach Jam For

  • Ice cream (flavor or topping)
  • Yogurt (topping)
  • Cheesecake (flavor or topping)
  • Pastries (filling)
  • Toast (topping)
  • Pork chops (glaze)
  • Meatballs (glaze)
  • Charcuterie boards
  • Barbecue sauce
  • Baked brie (topping)
  • Pancakes or French toast (topping)
  • Thumbprint cookies
  • Muffins
  • Cakes (mix in or layer in between)
  • Cocktails
  • Salsa
  • Fruit pizza

There are tons of different things you can use peach jam for, as a filling topping, ingredient, thickener, and more!

I’ve used peach jam in my air fryer dessert pizza, air fryer peach hand pies, and air fryer little smokies as a sweet element, in my sauce for Crown peach wings, as a filling in my air fryer cheese danish, and even in my whiskey peach BBQ sauce!

Recipe FAQs

How Long Does It Take to Make Microwave Peach Jam?

It typically takes about 10 to 15 minutes to make microwave peach jam, depending on the microwave’s power and the amount of jam being made.

However, once you factor in cleaning the jars, cutting the fruit, and filling the jars, you can expect the entire process to take around an hour.

Do I Need Fresh Peaches to Make Microwave Peach Jam?

No, you can use either fresh or frozen peaches to make microwave peach jam. Both work well and provide delicious results.

Just make sure to defrost frozen peaches for best results. They save a lot of time otherwise since they don’t need peeling or pitting.

How Should Microwave Peach Jam Be Stored?

Microwave peach jam should be stored in airtight containers in the refrigerator. It usually keeps well for one to two weeks.

For longer storage, seal the cans in boiling water and store in a cool, dark place for 6-12 months.

Can I Freeze Microwave Peach Jam?

Yes, you can freeze microwave peach jam.

Make sure to use freezer-safe containers, and it should keep for several months.

What’s the Difference Between Peach Jam and Jelly?

Peach jam and jelly are much the same, but jam is made with actual fruit, while jelly is made with only fruit juice.

They still taste very similar overall, but jam has noticeable chunks of fruit present.

Is Microwave Peach Jam as Good as Traditional Jam?

Yes, microwave peach jam is just as delicious as traditional jam, with the added benefit of being quicker and easier to make.

In fact, I appreciate not having to stand over the stove cooking it, letting the microwave do the work instead.

Can I Add Other Fruits to Microwave Peach Jam?

Yes, you can experiment by adding other fruits such as mango, apricot, pineapple, orange, strawberries, blueberries, or raspberries to create a mixed fruit jam.

You can also create a spicy version by adding some diced jalapenos! This version goes well with cream cheese for dips or on a baked brie, as well as in barbecue sauce.

Recipe Tips For Microwave Peach Jam

  • If you’re fully canning them, you can use the same water for boiling additional batches of jars (since the jars shouldn’t touch, it’s likely you’ll need multiple batches). Just make sure to top off the water if it’s not high enough, and don’t put cold jars in hot water (they should still be warm from when you filled them if you’re working relatively quickly)
  • The seals of the jars typically pop in about 30-60 seconds after removing from the boiling water. However, sometimes you’ll get a stubborn one that will go after a few minutes. If you get one that won’t seal, you can reboil it and try again, or just pop that pesky one in the fridge for immediate use
  • My jam cooking times are based on a 1000W microwave. If yours is higher or lower times may vary slightly. I just watch through the window to see when it boils so it should be easy to adjust as needed
  • If you make your peach jam with whiskey, note that not 100% of the alcohol will boil out during cooking (it will lessen for sure, but has some). Skip it if you’ll be serving children or non-drinkers
microwave peach jam spread across toast next to canned and open jars of fresh jam

Peach Whiskey Jam Storage Tips

  • If you do not fully seal the jars, then your peach jam should be stored in the refrigerator and consumed within 1 week (2 weeks at most)
  • For boiled and fully sealed jars, store in a cool, dark place for 6-12 months. Refrigerate a jar after you pop the seal and consume within a week
  • Never consume sealed jam if the seal pops (can easily be pushed down and it pops back up) before you open it, as this indicates a bad seal and presence of bacteria is likely

More Microwave Peach Recipes to Try

Final Thoughts

Making your own peach jam at home only takes about 10 minutes of cooking in the microwave! Whether you choose to make plain peach or peach whiskey flavor, it’s a delicious spread that you can use in so many ways.

Fill cookies, cakes, and pastries, add a topping to ice cream, yogurt, or toast, or even add it to sauces, cocktails, and more!

If you take the time to fully boil and can this jam, it keeps well for at least 6-12 months, so it’s a great way to preserve those fresh summer peaches for later. I always make a batch in the summer to enjoy all winter.

Looking for more great uses for peaches? Check out my collection of amazing microwave peach recipes for more ways to use your fresh fruit without firing up the oven in the heat of the summer!

microwave peach jam recipe dinners done quick featured image

Microwave Peach Jam With Pectin (Peach Whiskey Option)

This microwave peach jam recipe takes the hard work out of cooking over the stove! Try it with the addition of peach whiskey for a delicious twist!
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 8 hours
Total Time 8 hours 25 minutes
Course Garnish, Sauce
Cuisine American, Vegetarian
Servings 40
Calories 79 kcal

Equipment

Ingredients
  

  • 3 cups fresh peaches (peeled and diced)
  • 2 Tbsp lemon juice
  • 3 cups granulated sugar
  • ¼ cup Crown Royal peach whiskey (optional)
  • 3 ounce pouch liquid fruit pectin (such as Certo)

Instructions
 

  • Sterilize your jars. This is typically done by either boiling your jars in a large pot on the stove for 10 minutes, or if your dishwasher has a sterilize setting, you can use that instead
  • Add the peaches, lemon juice, and whiskey to a large microwave safe bowl, and give them a mix to combine
    3 cups fresh peaches, 2 Tbsp lemon juice, ¼ cup Crown Royal peach whiskey
  • Cook uncovered in the microwave on high for 5 minutes, or until the mixture boils
  • Stir, then add the sugar and stir again, making sure to fully dissolve the sugar
    3 cups granulated sugar
  • Cook for another 5-7 minutes on high, until it reaches a full rolling boil (it should reach 220°F or it won’t set right)
  • Remove from the microwave and immediately stir in the liquid pectin
    3 ounce pouch liquid fruit pectin
  • Skim any foam that has formed, then ladle or spoon the jam into your sterilized jars, leaving about ½” of space from the top. Tip: line your work surface with wax paper or similar to catch drips for easy cleanup
  • Clean the jar edges if there were any drips, then place the lid and band on the jar, hand tightening
  • Invert the jars for a few seconds so the hot jelly can touch the lids
  • Cool, then store in the refrigerator for up to 1 week. It usually takes 6-8 hours for the jam to fully set, but in some cases it can take as long as 24 hours, so if it’s still slightly liquid once cooled to room temperature that’s normal

How to Seal the Jars (Optional)

  • Place your jam jars into a large stockpot (jars should not be touching)
  • Add enough water to the pot to cover the jars with an inch of water
  • Bring to a rolling boil, then cook the jars for 10 minutes
  • Use jar tongs or similar to remove them to a towel-covered rack
  • If you’ve done it correctly, you should hear popping sounds within a few minutes as the lids seal. You can always re-boil and try again if they haven't sealed within 5 minutes or so
  • Cool, then tighten the rings as much as possible
  • Store in a cool, dark place for 6-12 months (refrigerate a jar and use within a week once opened)

Notes

  • You can also use frozen (thawed) peaches instead of fresh, which cuts down on prep time since you don’t have to peel and pit them!
  • I prefer liquid pectin, especially when making a jam with alcohol, but you can also use the powdered version if preferred. A 1.75-ounce package of powdered pectin gets mixed in with the fruit before cooking (instead of after like liquid) if you want to make the swap
  • My jam cooking times are based on a 1000W microwave. If yours is higher or lower times may vary slightly. I just watch through the window to see when it boils so it should be easy to adjust as needed (and the thermometer is your friend here to be certain!)
  • If you make your peach jam with the whiskey, note that not 100% of the alcohol will boil out during cooking (it will lessen for sure, but has a little). Skip it if you’ll be serving children or non-drinkers
  • Exact nutritional values will vary based on brand, variety, and flavor of ingredients, any swaps or additions, and actual quantity consumed, so please consider this a guideline only

Nutrition

Serving: 31gCalories: 79kcalCarbohydrates: 19gProtein: 0.1gSodium: 0.2mgPotassium: 23mgFiber: 0.2gSugar: 19gVitamin A: 6.2IUVitamin C: 1.2mgCalcium: 0.9mg
Keyword boozy jam recipes, microwave jam recipes, microwave peach jam, microwave peach jam for canning, microwave peach jam with pectin, peach jam with fresh peaches, peach whiskey jam, whiskey jam recipe
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Katie Vine

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