Easy Peach Preserves Recipe

There’s nothing quite like opening a jar of homemade peach preserves and savoring the sweet, sunny flavors of summer—even in the middle of winter. If you’re new to homemade canning, this is the perfect recipe to get you started! Simple ingredients, easy steps, and delicious results.

Ingredients

• 4 cups ripe peaches (peeled, pitted, and chopped)
• 2 cups granulated sugar
• 2 tablespoons lemon juice
• Optional: ½ teaspoon ground cinnamon or vanilla extract for flavor variation

What You’ll Need

• 4–6 half-pint canning jars with lids and rings
• Water bath canner or large stockpot
• Jar lifter, funnel, ladle, and clean towel
• Large pot for cooking the preserves

🍑 How to Make Peach Preserves

Step 1: Prepare the Peaches

Peel the peaches (blanch in boiling water for 30 seconds to make peeling easier), pit them, and chop into small pieces. Measure 4 cups.

Step 2: Cook the Preserves

In a large pot, combine peaches, sugar, and lemon juice. Stir over medium-high heat until sugar dissolves. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally, until thickened. Mash gently with a spoon or potato masher for a chunky texture.

🔥 Pro Tip: To check doneness, place a small spoonful on a cold plate. If it gels or holds its shape after a minute, it’s ready!

Step 3: Prepare Your Jars

While the preserves are cooking, sterilize jars and lids in simmering water for 10 minutes. Keep jars warm until ready to fill.

Step 4: Fill the Jars

Using a funnel, ladle hot preserves into jars, leaving ¼-inch headspace. Wipe the rims, apply lids, and screw on rings until fingertip tight.

Step 5: Process in a Water Bath

Place jars in a water bath canner with at least 1 inch of water covering the tops. Process for 10 minutes (adjust for altitude if needed).

Step 6: Cool and Store

Carefully remove jars and let them cool for 12–24 hours. Check seals (the lids should not flex). Store in a cool, dark place for up to 1 year. Refrigerate after opening.

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Serving Suggestions

• Slathered on buttered toast or biscuits
• Swirled into Greek yogurt or oatmeal
• As a filling for thumbprint cookies or hand pies
• Mixed with mustard for a sweet-savory glaze on grilled meats

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Tips & Variations

• Choose ripe but firm peaches for the best flavor and texture.
• Add a touch of cinnamon, ginger, or vanilla for extra depth.
• Use less sugar for a more fruit-forward flavor (but this may shorten shelf life).
• Freeze the preserves instead of canning if you’re not ready to try the water bath method.

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FAQ

Do I need to peel my peaches?

It is highly recommended! The peel can add a bitter taste and odd texture to your preserves. To make peeling easier, blanch the peaches in boiling water for 30-60 seconds, then transfer them to an ice bath – the peels will immediately slip off.

Can I use frozen or canned peaches instead of fresh?

Yes, you can use frozen peaches if fresh is not available – just be sure to thaw them and drain them well. Avoid using canned peaches in syrup, as they are already sweetened and can affect the consistency and flavor.

How long will peaches last in preserves?

If canned and sealed properly, they can last for 12-18 months when stored in a cool, dark place. Once opened, refrigerate and use within 3-4 weeks.

Can I reduce the sugar in this recipe?

Yes, but it can affect the set and shelf life. Sugar acts as both a sweetener and a preservative. If you prefer less sugar, consider using a low-sugar pectin or storing it in the refrigerator or freezer instead of canning.

My preserves won’t freeze. What should I do?

No worries! Sometimes this happens. You can reduce and thicken the preserves by boiling them back down, or simply enjoy them as a peach syrup – it’s delicious on pancakes, waffles, or ice cream!

Can I add spices or flavors like cinnamon or vanilla?

Adding ½ teaspoon of cinnamon, ginger, or vanilla extract can give your preserves a nice twist. Stir it in during the last 5 minutes of cooking.

How can I tell if the jars are sealed properly?

After 12-24 hours, press the center of the lid. If it doesn’t bend or crack, the seal is good. If the lid pops up and down, store the jar in the refrigerator and eat it within a few weeks.