Slow Cooker Peach Jam
Prep time
Cook time
Total time
Delicious Slow Cooker Peach Jam & only 3 ingredients! Take the heat out of jam making & let your Crockpot do all the work for you.
Recipe type: Slow Cooker
Serves: 4 x 450g jars
  • 1.2 kg peaches, skinned and chopped
  • 2 tablespoons lemon juice
  • 1 kg sugar
  • 1 packet of pectin ( I used Whitworths – see photo. Or you can use 1 kg of jam sugar instead of sugar and pectin)
You will need:
  • A couple of saucers or plates to check the jam has set.
  • At least 4 sterilised jam jars and lids (jars washed on a hot dishwasher cycle and lids if you’re not using new ones sterilised in boiling water for a couple of minutes.)
  1. Place a couple of saucers or plates in the fridge ready to test your jam later.
  2. Add chopped peaches and lemon juice to the slow cooker pot and stir.
  3. Add sugar and pectin (or jam sugar) and stir. Pop on the lid and cook on low for one hour.
  4. Remove lid and stir. (Don’t worry, the sugar is unlikely to have fully dissolved yet)
  5. Scrape down any sugar and replace the lid and cook on low for another hour. Stir your jam mixture and turn up your slow cooker to high – the sugar will have fully dissolved by now.
  6. Replace the slow cooker lid but this time prop it open a little with a wooden spoon to allow the steam to escape.
  7. Cook on high for 2 to 3 hours until set.
  8. Check after 2 hours: drop a small amount of jam on to your chilled saucer. Allow to cool for a couple of minutes and then push gently with your finger tip. If the jam crinkles, setting point has been reached.
  9. Mine did need the 3 hours but it very much depends on your slow cooker.
  10. Transfer to sterilised jars and screw on lids.
  11. Leave to cool.
  12. Store in a cool dry place away from direct sunlight and once opened store in the fridge.
The recipe works well with nectarines too.
Recipe by Tales From The Kitchen Shed at