Peach & Honey Refrigerator Jam
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Peach and honey jam is the perfect recipe to capture late summer sweetness in a jar.
I love making jam with honey! Honey is sweeter by the ounce than sugar so you can use less of it. You also benefit from the golden, syrupy goodness of honey in the texture of your jam. Plus, it makes our jams and jellies that much closer to totally homemade.
This recipe for peach & honey refrigerator jam literally includes just those two ingredients – peaches and honey – plus a dash of lemon zest. It is so simple to make, and is seriously mouthwatering on toast or stirred into your yogurt or oatmeal.
Refrigerator jam is like it sounds. It is jam that is meant to go right into your refrigerator (or freezer). You might also see refrigerator jam called “quick jam” because it is something you can whip up quickly in small batches. In other words, do not use this recipe canning because it hasn’t been formulated for that purpose.
In this recipe, the sweetness of honey is doubled by the sweetness of peaches. The bit of lemon zest added when cooking helps to balance out the sweetness for a satisfying final flavor with just a little bit of tartness.
The other cool part about this recipe is that honey helps to break down the peaches prior to cooking. This is called “maceration” – it is the process of softening and breaking down a fruit or vegetable by immersing it in liquid. This is also often done with regular sugar and berries. The fruit starts to break down and release its juices, which is great for jam-making!
This jam is wonderful on fresh homemade bread or muffins. It is also a great stir-in for yogurt or oatmeal. Let us know how you like it in the ratings section below, and be sure to tell us your favorite way to use it!
Peaches n’ Honey Refrigerator Jam
- Medium Mixing Bowl
- Medium Sauce Pan
- Rubber Scraper
- One Jelly Jar (half-pint)
- Canning funnel (optional)
- 1 lb Peaches 2-3 large or 6-8 small
- 1/2 cup Honey Preferably Local Raw Honey
- 1/2 tbsp Lemon Zest Zest of approximately half a lemon
- Peel and dice peaches into small pieces and place into your mixing bowl. Place a regular spoon into the refrigerator to get cold while you cook.
- Add honey to the peaches and stir to combine.
- Allow peaches and honey to mascerate (i.e. sit and soak together) for 10-15 minutes until peaches have released their liquid to make the mixture more watery.
- Transfer peaches and honey to a medium saucepan and place on the stovetop over high heat. Bring to a boil, stirring frequently. Reduce heat to medium/high and simmer for about 15 minutes, stirring frequently.
- Add lemon zest while peaches and honey simmer.
- Check jam for texture with the "cold spoon" test. Dip the spoon into your jam and then gently pour it off back into the pot. The jam should form a gel-like coating on the spoon and fall off slowly when the jam is ready.
- Remove jam from heat, cool slightly, and transfer to your jelly jar. If you have more than a half-pint, eat it right away on bread 🙂
- Refrigerator jam keeps for a few weeks in the fridge. If you want to freeze it, just make sure that you leave at least a 1/2 inch room at the top of the jar for expansion.