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Homemade Peach Preserves

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Homemade Peach Preserves

My homemade Peach Preserves recipe taste just like peach cobbler. Minus the cobbler, but it is super easy to make, and with a bit of patience, you’ll have excellent preserves all year long.

Peach Preserves

Canning homemade peach preserves is a great way to preserve the delicious summer flavors of fresh peaches. It’s also a fun thing for your kids to help with, and they will enjoy eating them in the winter when their fresh fruit options are limited! Follow these tips and tricks for making homemade peach preserves that will be sure to wow anyone who tries it.

Growing up, I can remember my dad making strawberry jelly one time. It must’ve been tough for him because he never made that recipe ever again.

However, this peach preserve recipe I’ll be making several times over in the future. I hope after your first bite, it’ll be in your family for generations to come.

Key Ingredients:

To make peach preserves, you will need the following key ingredients: 

Peaches

Peaches are in peak season from May to late September. Pick fresh peaches that are firm to touch and not mushy.

Lemon Juice

Lemon juice will keep our peaches from oxidating (turning brown) while adding some brightness to the peach preserves.

Raw Cane Sugar

I only use raw cane sugar because it’s less processed than granulated sugar and the molasses in it adds a warm maple flavor.

Cinnamon

Cinnamon and peaches are flavor pals. The smallest amount of cinnamon goes a long way in these peach preserves.

Nutmeg

If you have cinnamon, you cannot forget nutmeg. These warm spices are uncommon in traditional peach preserves, but after you taste this recipe, you’ll question why.

Peach Preserves1

How to make peach preserves

Making peach preserves is easier than you may think, and they taste better than anything you can buy in your grocery store. Here’s what you need to make delicious homemade peach preserves:

4-5 lbs. ripe peaches, skinned, seeded, and quartered

¼ cup lemon juice

4 cups raw cane sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon kosher salt

Turn on the heat to medium in a medium-size pot; add the peaches and lemon juice cook for 4-5 minutes, occasionally stirring, until peaches begin releasing juices. Stir in the sugar, cinnamon, nutmeg, and salt, cook for 20 minutes. As peaches cook, skim off the foam.

While peaches cook, fill a pot large with 6-half pint jars and lids to a pot, cover with water, and bring to a boil. Once it’s boiling, reduce heat to medium and sterilize the jar for 10 minutes to sterilize jars. Drain on a towel.

Use an immersion blender or potato masher to mash the peaches. It’s your option on how smooth or chunky you want your peach preserves. Preserves are done when it clings to a cold spoon.

Using a ladle add hot peaches to the first rim line of the half-pint jar, leaving ¼ of space from the top. Wipe off anything that may have got on the sides of the rim base. Place tops on jars. Bring water to a boil, add the jar’s water should cover lids by 1 inch. Boil for 10 minutes. With tongs or jar tongs, carefully remove jars and set them on a dry towel. Let set out at room temperature for 24 hrs. Confirm seal is locked by checking that the cap top is flat and not bulging. Then store in a cool dark place for 6 months to 1 year.

Peach Preserves Recipe Tips & Tricks: 

Here are some of my top tips and tricks to help you with this peach preserves recipe: 

  • Only use fresh peaches. I usually make my peach preserves the same day I buy my peaches or the next day. 
  • Ripe peaches should be soft and easy to press your fingers in. If you purchase unripe peaches, place them in a brown paper bag for three to five days to ripen.
  • You can reduce the sugar or use Splenda as a substitute for the same amount of cups of sugar.
  • Use fresh lemon juice for maximum flavor. If you have to use a store brought lemon juice, use one made from fresh lemon juice and not concentrate. 
  • Before you sterilize your jars, make sure that they will fit in your pot. If you don’t have a pot that’s large enough, sterilize your jars in batches. You will have to do the same thing when sealing your jars. 
  • Occasionally stir your peach preserves as they cook because of the amount of sugar some may begin to stick or burn to the bottom of your pot.
  • Use a heavy bottom pot that’s not aluminum. Aluminum will have a chemical reaction from the lemon juice and will leave a metallic taste to your final product.
  • A small amount of butter will reduce the amount of foam that develops while the peaches cook. Half of a tablespoon will do the trick.
  • If it’s your cup of preserves, you can leave the skin of the peaches on. It’s not how I like mine, but the skin will cook down.
  • No, you do not need to use an immersion blender or potato masher for your peach preserves. You can leave the peaches chunky.

Frequently Asked Questions

Here are the answers to some of the most frequently asked questions about making homemade peach preserves:

How to sterilize mason jars for canning

One of the most critical steps in canning is sterilizing your jars. Sterilizing will help keep any unwanted bacteria from forming in your amazing homemade peach preserves.

Step 1: Wash jars thoroughly in hot soapy water or boil them on the stovetop.

Step 2: In a large pot, bring water to a simmer add jars, lids, and caps to the water. Bring water to a boil and boil them for 10 minutes over medium heat.

Step 3: Place sterilized jars upside-down on clean towels, paper towels, or dishcloths (to prevent direct contact) while you prepare other ingredients.

Now you have correctly sterilized jars for canning, make sure everybody who’s home knows wot stay clear of your sterilized jars.

How do you remove peach skin?

There are two ways to peel peaches. The first way is the old-school way by making an X in the bottom of the peaches, then blanching peaches in boiling water, cook for 30 seconds-1 minute, then place in an ice-water bath. Blanching will make it easy to peel the skin away. Use a small knife and peel the peaches from the X in the skin.

The second way to peel the peaches is to use a vegetable peeler to remove the skin. 

Both ways are effective. It depends on which you prefer. 

How do you know when the peach preserves are ready?

Your homemade peach preserves are ready when the preserves have the thickness of homemade applesauce.

Peach preserves recipes don’t usually call for pectin. Still, some people use a packet to help with thickening if they are feeling impatient or need thicker peach preserves for canning purposes. This recipe doesn’t call for pectin.

What's the difference between jelly, jam, and preserves?

The difference between peach jelly, jam, and preserves is the amounts of sugar used. Jams have a higher sugar content than jellies, which makes them softer and stickier. Preserves are not as sweet as jams or jelly because the sugar is boiled with fruit during the cooking process to make it more natural for your body’s digestive system.

Always remember this, jelly is made from the juices of the fruit. Preserves are made from whole pieces of fruit, and jam is the middle child with pieces of fruit in fruit juice. 

Why do you add white vinegar to your hot water bath?

Adding white vinegar to your hot water bath is a great way to keep your jars from getting cloudy. City tap water has different minerals that can cause your processed jars to get cloudy in your water bath. I haven’t had this happen while making this peach preserves recipe, but each city’s water supply is different. 

Peach Preserves3

How do you safely seal your jars?

To safely seal your peach preserves, peach jam, or jelly, you need to follow these critical steps.

Make sure the jars are on as tight as possible.

In the same pot, you sterilized your jars; slowly add the jars back in or use a rack to place the jars in the pot. Fill it with enough hot water to cover the top of your jar lids by at least 1-2 inches.

Bring them up to a slow boil for 10 minutes. Carefully remove the jars with a jar lifter and place them on towels. Do not move them for 24 hours. As the jars cool, you will hear them popping. That’s the sign that your peach preserves, peach jam, or jelly have correctly sealed.

Signs of Spoilage

Sterilizing your jars and using the freshest peaches possible is something you can do to protect your peach preserves from spoiling. Here are some signs of spoilage:

  • Bulging Lids
  • Bubbles
  • Odor
  • Mold
  • Leakage
  • Hissing
  • Discoloration
  • Sliminess

What do you eat peach preserves with?

You can eat your peach preserves with several things. Here’s a list of my favorites.

  • Toast
  • Buttered bread
  • Cornbread
  • Buttermilk Biscuits
  • Cake
  • Pancakes
  • Peach Cobbler
  • Scones
  • Bagels
  • Waffles
  • Oatmeal
  • Pies
  • Ice Cream
Peach Preserves4

Can you make it ahead?

Storage

Fridge: Homemade Peach Preserves: You can store peach preserves for up to 12 months in the refrigerator or a dark place.

Freezer: Homemade Peach Preserves: You can store peach preserves for up to 18-24 months in the freezer. Thaw for 24 hours before enjoying.

Jar size: Pint jars (500ml) are a good choice if you plan on giving these homemade peaches as gifts!

Peach Preserves2

Latest Recipe Video:

Common One to One Substitutions:

Frozen Peaches, Canned Peaches = Fresh Peaches

Granulated Sugar, Splenda, Truvia, Swerve = Raw Cane Sugar 

what to serve with Peach Preserves?

I hope you enjoy this homemade peach preserve recipe as much as my family does. And if you make it, don’t forget to tag me on Instagram and leave a comment below!

Recipe:

Peach Preserves2

Homemade Peach Preserves

Kenneth
My homemade Peach Preserves recipe taste just like peach cobbler. Minus the cobbler, but it is super easy to make, and with a bit of patience, you'll have excellent preserves all year long.
5 from 1 vote
Prep Time 1 hr 15 mins
Cook Time 30 mins
Rest Time 1 d
Total Time 1 d 1 hr 45 mins
Course Dessert, Side Dish
Cuisine American, Southern
Servings 6 half pints
Calories

Ingredients
  

  • 4-5 lbs. ripe peaches skinned, seeded, and quartered
  • ¼ cup lemon juice
  • 4 cups raw cane sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt

Instructions
 

  • Turn on the heat to medium in a medium-size pot; add the peaches and lemon juice cook for 4-5 minutes, occasionally stirring, until peaches begin releasing juices. Stir in the sugar, cinnamon, nutmeg, and salt, cook for 20 minutes. As peaches cook, skim off the foam.
  • While peaches cook, fill a pot large with 6-half pint jars and lids to a pot, cover with water, and bring to a boil. Once it's boiling, reduce heat to medium and sterilize the jar for 10 minutes to sterilize jars. Drain on a towel.
  • Use an immersion blender or potato masher to mash the peaches. It's your option on how smooth or chunky you want your peach preserves. Preserves are done when it clings to a cold spoon.
  • Using a ladle add hot peaches to the first rim line of the half-pint jar, leaving ¼ of space from the top. Wipe off anything that may have got on the sides of the rim base. Place tops on jars. Bring water to a boil, add the jar's water should cover lids by 1 inch. Boil for 10 minutes. With tongs or jar tongs, carefully remove jars and set them on a dry towel. Let set out at room temperature for 24 hrs. Confirm seal is locked by checking that the cap top is flat and not bulging. Then store in a cool dark place for 6 months to 1 year.

Notes

Here are some signs of spoilage:
• Bulging Lids
• Bubbles
• Odor
• Mold
• Leakage
• Hissing
• Discoloration
• Sliminess
Only use fresh peaches. I usually make my peach preserves the same day I buy my peaches or the next day. 
You can reduce the sugar by half or use Splenda as a substitute for the same amount of cups of sugar.
Use a heavy bottom pot that's not aluminum. Aluminum will have a chemical reaction from the lemon juice and will leave a metallic taste to your final product.
Keyword peach, peaches
Cooked this recipe?Let me know how it was!

Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!

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