Easy Old-Fashioned Peach Marmalade Recipe

Preserving summer peaches as marmalade or jam lets you enjoy their flavor all year round.

This traditional, simple, and all-natural recipe uses only three ingredients: peaches, sugar, and vanilla.

A gentle, slow cooking process intensifies the flavors—no added pectin needed.

Simple Old-Fashion Peach Marmalade – Just 3 Ingredients

If you find yourself with a big basket of ripe peaches, this traditional peach marmalade is the perfect way to use them up.

Shared with us by my friend Lunetoiles, this recipe is incredibly easy to prepare.

It’s ideal spread on buns, toast, or cakes, and it even makes a fantastic filling for tarts or panna cotta.

Marmalade vs. Jam—What’s the Difference?

Is there a real difference between marmalade and jam?

Yes—though both use fruit and sugar, they’re not identical.

Marmalade usually refers to fruit preserves made from citrus, while jam is just fruit cooked with sugar.

Some argue marmalade has a looser, syrupy texture and often contains more sugar and less fruit than jam.

But at the end of the day, whether you call it marmalade or jam, both taste delightful on a slice of toast.

Ingredients for Homemade Peach Marmalade

• 1.2 kg ripe peaches (about 1200 g): Choose juicy, fragrant, seasonal peaches. The riper they are, the sweeter and more flavorful your marmalade will be.
• 750 g sugar: Sugar not only sweetens the marmalade but also helps preserve it. You can slightly adjust the amount depending on the ripeness of your fruit.
• ½ vanilla bean: Vanilla adds a delicate, aromatic touch that enhances the peach flavor. Scrape out the seeds for an even more intense taste.

How to Make Peach Marmalade Without Added Pectin?

Let me clarify something first:

Technically, the term “without pectin” doesn’t really apply when making peach jam or marmalade, since pectin is a natural substance already present in peaches.

Yes, that’s right—peaches naturally contain pectin.

In fact, all fruits (and even most vegetables) contain varying amounts of it—each with its own natural level!

What Is Pectin?

Pectin is a natural fiber that acts like a glue in fruit.

In jams and marmalades, it traps the liquid, giving the mixture a thick, spreadable texture.

Fruits low in pectin (like strawberries or cherries) often need an extra boost—but too much added pectin can dull the flavor and reduce the natural shine.

An excess also makes the texture overly gelatinous.

That’s why I prefer not to add it at all, or simply replace it with a little lemon juice.

Step-by-Step Preparation of Peach Marmalade

• Prepare the peaches: Peel, halve, and pit the peaches, then cut them into thick slices.
• First cooking: Place the slices in a heavy pot over very low heat, without adding water. Cook for about 15 minutes, stirring often and skimming if needed.
• Make the puree: Pass the fruit through a food mill or blend until smooth.
• Weigh and sweeten: Weigh the puree, then transfer it to a jam pan. Add 750 g of sugar for every kilo of puree.
• Add vanilla: Split the half vanilla pod lengthwise, scrape out the seeds, and stir both seeds and pod into the mixture.
• Second cooking: Simmer gently for about 30 minutes, stirring frequently to prevent sticking.
• Check for doneness: Drop a little marmalade onto a cold, tilted plate. If it sets quickly, the marmalade is ready.
• Jar the marmalade: Immediately pour into sterilised, dry jars. Seal tightly and let cool completely.

Tips for Perfect Homemade Marmalade

Over the years, thanks to my readers’ comments and the questions they’ve asked after both their successes and failures, I’ve gathered many useful tips and tricks for making the best fruit preserves.

Instead of leaving readers to sift through all the blog comments, I try to gather some of the most helpful advice directly in my articles.

• Adjusting texture: If the fruit pieces are larger than you’d like at the end of cooking, simply use an immersion blender to puree them to your preferred consistency.
• Avoid aluminium pots: The acidity of the fruit and lemon juice can react with aluminium, giving your marmalade a very dark color and sometimes even a faint metallic taste.
• Add a touch of butter: A small knob of butter at the start of cooking helps reduce bubbling and minimizes foam formation.
• Peeling shortcuts: Some readers tried the recipe without peeling the peaches and found the result excellent.
• Blanching trick: To make peeling easier, blanch the peaches by plunging them into simmering water for about 40 seconds, then transfer them immediately to cool. The skin will slip off effortlessly.

How to Store Peach Marmalade

There are three main ways to store marmalades and jams:

• Boiling water bath (sealed jars): Keeps up to 18 months.
• Refrigerator: Keeps up to 3 weeks.
• Freezer: Keeps up to 6 months.

The shelf life of peach marmalade depends largely on the storage method you choose.

Short-Term Storage – Refrigerator

• Opened jar: Once opened, a jar of marmalade will keep for several weeks in the fridge. Always reseal tightly after each use to prevent air from affecting the flavor and texture.
• Unopened jar: A sealed jar stored in the refrigerator can last several months.

Long-Term Storage – Freezer

• Small containers: For easier use, freeze the marmalade in small, airtight containers. This way, you can thaw only the amount you need.
• Shelf life: Marmalade keeps well in the freezer for several months without losing its flavor.

How to Properly Seal Marmalade Jars

To keep peach marmalade fresh and safe for months, here are some essential steps:

1. Use sterilized jars:

• Wash glass jars and lids thoroughly.
• Sterilize by boiling them in water for 10 minutes, then let them air-dry.

2. Hot filling:

• Pour the marmalade into the jars while it’s still hot, leaving about 5 mm (¼ inch) of headspace.
• Wipe the rim clean before sealing.

3. Airtight sealing:

• Close jars with screw-top lids or use jars with rubber seals, making sure the seal is correctly positioned.

4. Optional but recommended – water bath sterilization:

• Place filled jars in a large pot of boiling water for 10–15 minutes to extend shelf life.

5. Storage:

• Store jars in a cool, dark, and dry place such as a cupboard or cellar.
• Once opened, refrigerate and consume within 2–3 weeks.

Quick Method

• Pour hot marmalade into clean, dry glass jars, leaving 5 mm (¼ inch) at the top.
• Wipe the rims with a damp cloth or paper towel to ensure a perfect seal.
• Close the lids firmly but not overly tight.
• Bring a large pot of water (or water-bath canner) to a boil and gently lower the jars in with tongs.
• Make sure the water covers the jars by at least 1 cm (½ inch).
• Boil for 10 minutes, then carefully remove the jars and place them upside down on a dry towel.
• Let cool completely before storing.

How to Tell if Your Jars Are Properly Sealed

Once the jars have cooled, check the seal by gently pressing down on the center of the lid.

• If the lid pops up and down (often with a clicking sound), the jar is not sealed.
• If that happens with one or two jars, simply store them in the refrigerator and use within 3 weeks.
• Properly sealed jars can be kept in the pantry for up to 12 months.

Notes on Jars

• Glass vs. plastic: Glass jars are the best choice for long-term storage since they create a tighter seal and withstand temperature changes better.
• Keep jars dry: Make sure jars are completely dry before sealing. (I usually dry them in the oven or microwave.)
• Labeling: Always add the preparation date to each jar so you can easily track storage time.