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A close up of several jars of peach preserves recipe for canning.

Peach Preserves (easy recipe for canning)

Easy peach preserves recipe for canning! Learn how to make delicious, homemade peach preserves without pectin. This recipe uses 3 ingredients and comes together in less than an hour! 
5 from 3 votes
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Prep Time 20 minutes
Canning Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 5 pints
Calories 885 kcal

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
 

  1. Wash, peel, pit, and slice peaches.
  2. In a large pot, combine peaches, sugar, and lemon juice. Stir well to combine.
  3. 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. Wash canning jars and lids in hot soapy water. It is no longer necessary to sterilize jars before canning.
  5. Ladle the hot peach preserves into hot jars, leaving ½ inch headspace. Remove any air bubbles.
  6. 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. Store homemade peach preserves sealed jars in a cool, dark place for up to one year.

Notes

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!
HOW TO PEEL PEACHES QUICKLY
Blanching is a method that makes peeling peaches a breeze. Here’s a step-by-step guide:
  1. 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.
  2. Boil Water: Bring a large pot of water to a rolling boil.
  3. 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.
  4. Ice Bath: Use a slotted spoon to transfer the blanched peaches to a bowl of ice water to stop the cooking process.
  5. Peel: Once cooled, the skin should slip off easily. If needed, use a paring knife to gently remove any remaining skin.

Nutrition

Calories: 885kcalCarbohydrates: 224gProtein: 6gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 84mgPotassium: 791mgFiber: 10gSugar: 213gVitamin A: 2.071IUVitamin C: 31mgCalcium: 28mgIron: 2mg
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