How to Make Peach Preserves

Peach preserves are a fantastic way to capture the sweet taste of summer peaches to enjoy all year long. This recipe works for how to make peach preserves and how to make peach jam. The major difference between jam and preserves is the amount of chunks of fruit. I like to leave my peaches a bit chunky which makes this more of a peach preserve, but you can easily adjust it to your preference.

In this post we’ll share exactly how to make peach preserves as well as the best methods to store peach preserves and jam.

If you are looking for more resources on making jams and jelly, make sure to check out:

• Jam and Jelly Bootcamp
• Overview of making jam and jelly
• Strawberry Jam Recipe

Peach Preserves Recipe

This is a tried and true recipe for peach preserves that I’ve made each summer and adjusted until I’ve got it just how I like it. The lemon juice is optional, but I’ve found that it makes the flavor a bit richer.

Ingredients

• 2 pounds fresh ripe peaches (about 6-7 medium peaches)
• 3/4 cup -1 cup white granulated sugar (depends in sweetness of peaches and your taste)
• 1 tablespoon lemon juice (1/3-1/2 medium lemon)

Directions

Prepare the Peaches: Begin by peeling the peaches. To make peeling easier, you can blanch them in boiling water for about 1 minute, then transfer to an ice bath. Once cooled, the skins should come off easily. This is actually a step that I skip! I’ve found that the skins really dissolve when cooked and this saves a lot of time. Remove the pits and chop the peaches into bite-sized chunks.

Combine Ingredients:

Mix and Mash: Place the chopped peaches, granulated sugar, and freshly squeezed lemon juice in a medium-sized pot. Ensure the mixture fills only about one-third of the pot to prevent overflow during cooking. Use a potato masher or your hands to gently crush the peaches and mix them with the sugar and lemon juice. This helps release the juices from the peaches and blends the ingredients.

Cook the Mixture:

Heat: Set the pot over medium-high heat and bring the mixture to a vigorous boil. Stir frequently to prevent sticking and burning. Once the mixture reaches a rolling boil, reduce the heat to medium. Continue to boil at a medium rolling boil for 17-22 minutes, stirring occasionally. The mixture should thicken and reduce in volume.

Adjust Flavor: After the initial boiling time, taste the preserves. If needed, adjust the flavor by adding a bit more lemon juice for tartness or additional sugar for sweetness. For an extra layer of flavor, you can add a small pinch of salt to enhance the brightness of the peaches.

Test for Doneness: To ensure the preserves are set, perform a plate test. Place a small spoonful of the hot mixture on a cold plate and let it sit for a minute. Run your finger through the mixture; if it holds its shape and forms a slight wrinkle, it’s ready. If not, continue boiling for a few more minutes and test again.

Storing Peach Preserves

There are 3 effective methods for storing peach preserves. You can freeze the preserves, can them by boiling the jars or put them in the fridge. Each method has it’s own benefits.

• Freezer: Stores for up to 12 months, preserves the flavor and color well
• Fridge: Store well up to a month, best for fresh eating
• Canning: best for large batches and lasts for 12-18 months

No matter what method you plan to use, start by sterilizing all the equipment you are using. Place clean jars in a boiling water bath for 10 minutes to ensure they are free of bacteria. Keep the jars hot until you are ready to fill them. Simmer the lids in hot water (not boiling) to ensure they seal properly. This step is the most important when you are canning.

Fridge and Freezer Method

Fill the jars until about 1/2 inch from the top. The space is needed for when the preserves expand. Label and put in the fridge or freezer.

Canning Method

Here is a quick step by step guide to canning your peach preserves.

• Ladle Preserves: Using a ladle, carefully fill the hot, sterilized jars with the peach preserves, leaving about 1/4-inch headspace at the top.
• Remove Air Bubbles: Gently tap the jars on the counter or use a non-metallic utensil to remove any air bubbles.
• Wipe Rims: Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent a proper seal.
• Apply Lids: Place the hot lids on the jars and screw on the metal bands until they are fingertip-tight.
• Water Bath Processing: Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. The water should cover the jars by at least 1 inch.
• Cool: Remove the jars from the water bath and place them on a clean towel or cooling rack. Allow them to cool completely at room temperature.
• Verify Seals: Once the jars are cool, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. If any jars haven’t sealed properly, refrigerate them and use within a few weeks.
• Label and Store: Label the jars with the date and store them in a cool, dark place. Properly sealed peach preserves can be kept for up to a year.

Peach Preserves

Create these delicious peach preserves.

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Ingredients

  

• 2 pounds fresh ripe peaches about 6-7 medium peaches
• 3/4 cup -1 cup white granulated sugar depends in sweetness of peaches and your taste
• 1 tablespoon lemon juice 1/3-1/2 medium lemon

Instructions

 

• Place peaches, sugar and lemon juice in a medium pot (mixture should only take up about 1/3 of pot so it doesn’t boil over). Squish the mixture with a potato masher or your hands.
• Heat mixture to medium-high heat and bring to a boil. Lower to medium heat and boil on a medium rolling boil for 17-22 minutes.
• Taste and adjust flavor as needed e.g. add a bit more lemon juice or sugar as you like. I sometimes add a small pinch of salt to bring out the brightness of the peaches.
• Store the jam in jars according to one of the methods above.