Old-Fashioned Peach Preserves Recipe for Canning
Easy peach preserves recipe for canning! Learn how to make peach preserves without pectin. This recipe uses 3 ingredients and comes together in less than an hour! Perfect way to preserve fresh peaches for breakfast, desserts, or as a gift.
The peach trees are loaded, and I've got the recipe -- even if it's your first time canning!
Jump to:
- Preserves vs. Jams
- Why You'll Love This Recipe
- Preserves with No Added Pectin
- Choosing the Best Peaches for Canning
- How to Peel Peaches Quickly
- Canning Method
- Ingredients
- How to Make Peach Preserves
- Tips
- Serving Suggestions
- Optional Add-ins for Peach Preserves
- FAQ
- Other Popular Canning Recipes
- If you are a beginner gardener, I wrote these guides just for you!
- Recipe
- Comments
If you ever see me slowly drive past the Dollar General parking lot, flip a u-turn and enthusiastically pull up to meet a stock trailer, semi truck or random mini van, it's a safe bet that I'm trying to snag some out-of-state produce.
Is it sketchy as heck? Sure. But those boxes of Palisades peaches and apples from up north are well worth it!
As I'm writing this, my kids are shucking sweet corn that we bought out of the back of a truck sitting at the liquor store parking lot. I do some shady stuff sometimes. But, hey, let's totally can some peach preserves this peach season!
Preserves vs. Jams
Preserves are like jam's laid back bff. While a peach jam recipe is driving her 4 kids around in a perfectly clean car and then going home to a pristine house, preserve is expressing herself a little more artfully an enthusiastically.
It might look chaotic at first, but there is a method to the madness. Both are sooo good, just each in her own way.
I don't know if that analogy was helpful, so let me say it more simply -- homemade peach jam is soft and has a consistent texture.
A jar of preserves will have chunky little bits of fruit suspended in the soft jelly. Both are delicious on breads or biscuits, but easy peach preserves can also be used in cobblers or spooned as a hot jam over ice cream and cakes.
Why You'll Love This Recipe
- Easy - This is a beginner-friendly recipe that will keep today's fresh fruit on the shelf for later!
- Long Shelf Life - Peach preserves are shelf-stable for 18 months at room temperature!
- No Pectin Needed: This recipe proves that delicious preserves can be achieved without the addition of commercial pectin, saving you time and money.
- Simple Ingredients: With just three core ingredients - peaches, sugar, and lemon juice - this recipe is straightforward and easy to follow.
- Step-by-Step Instructions: This peach preserves recipe for canning is one of my family's favorites, and I'll guide you through it!
Preserves with No Added Pectin
I am really hit or miss with my pectin jams and jellies, so I love making this style of preserves!
The reason this recipe is safe to use without pectin is because we are increasing the cooking time plus added sugar, all while stirring very frequently!
Don't worry, I'll show you how to test the gel stage a little further down in this post so that you'll know exactly when your preserves are ready to move on to the next step!
Choosing the Best Peaches for Canning
- Yellow flesh peaches are higher in acid, making them ideal for canning. Some popular options include Redhaven, Elberta, and Golden Jubilee. I always wait until the Palisades peaches arrive from the western Rockies of Colorado. The pits release easily and the flesh is firm and sweet.
- Peaches should be ripe but still firm to maintain their shape during canning. Avoid overly soft or mushy peaches.
- Choose peaches without bruises, cuts, or other imperfections.
How to Peel Peaches Quickly
Blanching is a method that makes peeling peaches a breeze. Here’s a step-by-step guide:
- Wash the peaches and score an "X" at the bottom of each peach using a sharp knife. This helps the skin peel off more easily. See picture below.
- Bring a large pot of water to a rolling boil.
- Carefully lower a few peaches at a time into the boiling water. Blanch for about 30-60 seconds, or until the skin begins to loosen.
- Use a slotted spoon to transfer the blanched peaches to a bowl of ice water to stop the cooking process.
- Once cooled, the skin should slip off easily. If needed, use a paring knife to gently remove any remaining skin.
Canning Method
Water bath canning is a method of preserving food by submerging sealed jars in boiling water for a specific amount of time. This process kills harmful bacteria and creates a vacuum seal that helps preserve the food.
Canning recipes that can be processed in a boiling water bath are high acid foods, such as homemade dill pickles, peaches, corn, tomato sauce, juices like cranberry or grape, jams and jellies.
Equipment:
- Pint or quart canning jars and lids
- Water bath canner
- Jar lifter
- Funnel
- Large pot
Ingredients
- Peaches - peeled, pitted, and sliced
- Sugar - This might seem like too much sugar, but we need it to get proper gelling in this peach preserve recipe.
- Lemon juice - Lemons provide a safe level of acidity for canning, plus help slow the peaches from oxidizing and turning brown.
See recipe card for quantities.
How to Make Peach Preserves
- Prepare Peaches: Wash, peel, pit, and slice peaches.
- Combine Ingredients: In a large pot, combine peaches, sugar, and lemon juice. Stir well to combine.
3. Cook and Simmer: Bring the mixture to a full rolling boil over medium-high heat, stirring frequently. Reduce heat to low and simmer for 15-20 minutes, or until the mixture thickens and reaches a jelly-like consistency. Skim off any foam that rises to the surface.
Tip: If you test your homemade jam and it hasn't quite reached the gel stage, keep cooking it over medium heat. Stir it continually to prevent scorching and test again after 5 minutes. Repeat as needed!
4. Prepare Jars: Wash canning jars and lids in hot soapy water.
5. Ladle into Jars: Ladle the hot peach preserves into hot jars, leaving ½ inch headspace. Remove any air bubbles.
6. Process: Place filled jars in a water bath canner, ensuring jars are covered by at least 1 inch of water. Bring the hot water bath to a boil, then process for 10 minutes.
7. Remove and Cool: Remove hot preserves from canner and allow to cool undisturbed for 24 hours. Check lids for proper sealing.
Store: Store homemade peach preserves sealed jars in a cool, dark place for up to one year.
Tips
- For a thicker consistency, cook the preserves for a longer period.
- Add a pinch of cinnamon or nutmeg for extra flavor in this peach preserve recipe.
- For a smoother preserve, pulse the mixture with an immersion blender before canning. For chunkier preserves, masticate the chopped peaches with a potato masher until your desired consistency is reached. This is what I did today!
Note: Always follow tested canning guidelines and adjust processing times based on your altitude. Learn more about safe canning here -- USDA Guide for Home Canning.
Serving Suggestions
- Classic Peach Cobbler or Pie: Use canned peach preserves as a base for your favorite dessert.
- Peach Salsa: Combine canned peaches with tomatoes, onions, cilantro, and lime juice for a refreshing salsa.
- Peach Ice Cream: Mix preserves into your favorite homemade ice cream base.
- Peach Yogurt Parfait: Layer canned peaches with yogurt and granola for a healthy breakfast or snack.
Optional Add-ins for Peach Preserves
- Spices: A pinch of cinnamon, nutmeg, or cardamom can add warmth and depth.
- Citrus: Lemon zest or orange zest can brighten the flavor profile.
- Vanilla: A touch of vanilla extract can enhance the sweetness of the peaches.
- Boozy Twist: Add a splash of brandy, bourbon, or rum for an adult beverage-inspired treat.
FAQ
Properly canned peach preserves can last up to 18 months when stored in a cool, dark place. The shelf life is determined by the canning lids used.
While it's possible to use frozen peaches, they may have a different texture and flavor compared to fresh peaches. It's recommended to use fresh peaches for the best results.
Signs of spoilage include mold, bulging lids, or an off odor. If you notice any of these signs, discard the jar immediately.
Other Popular Canning Recipes
Looking for other recipes like this? Try these:
If you are a beginner gardener, I wrote these guides just for you!
When you are just learning to grow fruits and vegetables, it can feel overwhelming. Here are a few of my favorite grow guides for common veggies that will help you!
Recipe
Peach Preserves (easy recipe for canning)
Equipment
- 4-6 Pint canning jars and lids
- 1 water bath canner
- 1 jar lifter
- 1 funnel
- 1 Cutting board & knife
- 1 Large pot or dutch oven
Ingredients
- 7-8 pounds peaches ripe, peeled, pitted
- 4 cups sugar granulated
- ¼ cup lemon juice
Instructions
- Wash, peel, pit, and slice peaches.
- In a large pot, combine peaches, sugar, and lemon juice. Stir well to combine.
- Bring the mixture to a full rolling boil over medium-high heat, stirring frequently. Reduce heat to low and simmer for 15-20 minutes, or until the mixture thickens and reaches a jelly-like consistency. Skim off any foam that rises to the surface.Tip: If you test your homemade jam and it hasn't quite reached the gel stage, keep cooking it over medium heat. Stir it continually to prevent scorching and test again after 5 minutes. Repeat as needed!
- Wash canning jars and lids in hot soapy water. It is no longer necessary to sterilize jars before canning.
- Ladle the hot peach preserves into hot jars, leaving ½ inch headspace. Remove any air bubbles.
- Place filled jars in a water bath canner, ensuring jars are covered by at least 1 inch of water. Bring the hot water bath to a boil, then process for 10 minutes.
- Store homemade peach preserves sealed jars in a cool, dark place for up to one year.
Notes
- For a thicker consistency, cook the preserves for a longer period.
- Add a pinch of cinnamon or nutmeg for extra flavor in this peach preserve recipe.
- For a smoother preserve, pulse the mixture with an immersion blender before canning. For chunkier preserves, masticate the chopped peaches with a potato masher until your desired consistency is reached. This is what I did today!
- Prepare the Peaches: Wash the peaches and score an "X" at the bottom of each peach using a sharp knife. This helps the skin peel off more easily. See picture below.
- Boil Water: Bring a large pot of water to a rolling boil.
- Blanch: Carefully lower a few peaches at a time into the boiling water. Blanch for about 30-60 seconds, or until the skin begins to loosen.
- Ice Bath: Use a slotted spoon to transfer the blanched peaches to a bowl of ice water to stop the cooking process.
- Peel: Once cooled, the skin should slip off easily. If needed, use a paring knife to gently remove any remaining skin.
Glad I tried this recipe. Got a bumper crop this year.
Hiii!
This is my first time making preserves and canning on my own so I’m so glad I found your post. I also live at 3001-6000ft so perhaps your recipe is made for high altitudes? My questions are: do you heat the water for canning before putting the jars in it or put the jars in the pot then bring the water up to a boil? And, after the water starts boiling is when you start the timer for 10 minutes? Any advice would be very much appreciated. Thank you!
How many cups is 6-7 lbs of peaches?
And how many jelly size canning jars do I need for 1 batch ?
(X1)
Hi Nancy! I usually use about 18 medium peaches when I'm making this recipe. Generally speaking, one cup of peaches is the equivalent of about 1.5-2 whole peaches, so you will need about 9-10 cups. Peaches come in all sizes, so this is just an estimate. As far as converting the recipe from pints to jelly jars, you will just double the amount of jars from 6 to 12. And I always prepare 2 more jars than I think I'll need whenever I'm canning, just to be on the safe side. Worst case scenario, you never need them and they jars just got an extra cleaning!
Happy canning!
Meg
Way too sweet. I did 3 1/2 cups of sugar first round . Making another 6 jars and going to add two cups this time. Besides this it’s a simple recipe❤️.
Hi Kim!
The sugar is not just used to sweeten the peaches, it's also what keeps this low acid recipe safe for water bath canning. If you do decide to reduce the sugar, adding pectin (such as Pamona's or Sure Gel) should make it safe, just follow the ratios on the back of the box.
Happy canning!
Meg
I would recommend using a candy thermometer and making sure that the mixture reaches 240°F, the soft gel stage. I regret not taking mine beyond 220°F – too impatient. However, while the preserves seem to be a little looser than I wanted, they look good. I taste tested them throughout the process. They are delicious. I made five pints and two half-pints. I'm very happy because I got nothing last year. I had two trees -- Belle of Georgia and Contender -- full of beautiful blossoms; then, the cold snap. Every blossom ended up on the ground. No peaches on the Contender and six -- count 'em 6 -- on the Belle of Georgia. Whaaa!
What a crazy season! Your peaches sound like our apple harvest this year. We had such an amazingly gentle spring and summer, but then the bugs ruined them all. Thanks for leaving such a thoughtful and informative tip for the other readers!
Easy to make. Turned out great. Added some vanilla and some bourbon which turned them to dervine…..
How many pounds of frozen peaches would I use
Hi Kathy! You will need 7-8 pounds of pitted peaches (fresh or frozen) for this recipe. I always prepare an extra mason jar, just in case you get a bonus! Thanks for asking and I hope you have a wonderful day!