Reviewed: Sep. 22, 2009

Great recipe...I too had never made preserves before. I did cut the amount of sugar I used in half when I made the 2nd batch. Other than that, the feedback I've received from others has been flattering and positive.

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Jamie

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Reviewed: Sep. 7, 2009

I have made a few batches of this, and it is a great hit. I am having a bit of trouble getting it to set up, though. Mine came out thick enough to spread, but also thin enough to use on ice cream, or on pancakes and waffles. I have had wonderful response from this recipe and i also mixed some of the leftover peaches with blueberries and made a really good jam with this mix!!

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Wendy

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Reviewed: Sep. 4, 2009

I've never made preserves or jam or anything similar before, but this was very easy and VERY delicious. Boxes of pectin that I found came in 1.75 oz sizes, so I just used 7/8 of the recipe (10 peaches, 5 1/4 C of the cooked peaches put back in the pan for the second part of the recipe, and the 1.75 oz of pectin). I used only 2 1/2 cups of sugar (about half what I should have used for my 7/8-of-the-recipe measurements) because the peaches were so sweet, and it turned out great. Definitely sweet enough, but I suppose it just depends on your fruit. I was a little worried when I saw the note about preserves being best when you use slightly under-ripe fruit, as my peaches were practically falling apart they were so ripe, but it seems to have turned out fine. And, as someone else noted, leaving the skins on gave it a lovely rosey color!

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Kathleen

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Reviewed: Aug. 31, 2009

This recipe is delicious! The peaches I used were very juicy, maybe even on the overripe side and cooking the peaches down for 20 minutes was essential for eliminating the extra water. However when I went back to measure the liquid amount I only had 4 cups, so I reduced the amount of sugar to 3/12 cups and used the 1.75 oz package of pectin. It set very well, not as thick as jam, but it wasn't runny either. The flavor was very good, and I love the color. The only other change I made was to add a cinnamon stick and a pinch of nutmeg for just a hint of spice. This is a sweet preserve, but the sugar does help it set. Will definitly make again, probably today or tomorrow because the batch I just made is already almost gone!

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Toasty Mama

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Reviewed: Aug. 23, 2009

This was my first time making peach preserves or canning anything. This recipe turned out wonderful! I added more of the pectin from a second pouch since they were only 1.75oz It came out thick and perfect. A little more on the chunky side than I would like it, but everyone else loves it that way.

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AmyW

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Reviewed: Jul. 23, 2009

My husband and I used this recipe. We had never canned anything! This recipe made a delicious preserve. I am so proud to give jars out to people I know. Even my picky daughter loves it. Thanks so much for sharing!

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arachal

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Reviewed: Jul. 15, 2009

I thought this recipe was easy to follow and yielded good results, which says a lot as this is my first time making jam/preserves/spreads of any kind. Not knowing how set the different types of fruit preparations should be it's hard for me to comment on the consistency - for our tastes, we will add some more pectin in the future. My one problem with the recipe is the sweetness, I think 4.5 cups of sugar is way too much. This is probably the sweetest spread I've ever had, either from a store or kitchen. 3 cups sugar, probably 2.25-2.5 oz pectin and the same cooking method in the batches to come - thanks for the recipe Kevin :)

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Sep. 14, 2008

This was my first time making any type of homemade preserves and I was very pleased with it! I had slightly less peaches - maybe 8 or 9 - so reduced the sugar somewhat. I wanted to make a "Spiced Peach Preserves", so I added a cinnamon stick, 4 cloves and half a nutmeg pod tied in cheesecloth to the peach mixture while cooking. Thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 20, 2008

Great recipe. Turned out perfectly with no modifications. I will make this again. I don't know if I am am the only one who didn't notice, but some brands of pectin do not have 2 ounces of pectin in the package. I added some from a second package. Thank you for the recipe.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Sep. 12, 2007

My preserves came out great, the recipe was easy and great tasting. I will definetly be using again next year.

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BOORD

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 1, 2007

A little thinner than a jam, but excellent. Great flavor. This recipe made 7 1/2 8oz jars full for me. I also mashed the peaches during the cooking to a much finer pulp than suggested in the recipe. I'm definitely going to do it again! I recommend using "seconds" (bruised extras) from your local market. Also,

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Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 22, 2006

I have tried making and canning 3 different recipes for peach preserves and this is by far our favorite. I love that you don't peel the peaches, it made it much easier to prepare and the skins added a lovely rosy color to the preserves. Also, since they are diced instead of sliced, they seem to hold their shape a little better and not all float to the top of the jar. I read that in preserves, the liquid should be about the thickness of honey, and that is how it turned out for me, not too liquid at all, but also not too sticky to spread. We have given jars of these preserves as gifts and gotten rave reviews.

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ScottFamily

Cooking Level: Expert

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Reviewed: Aug. 28, 2006

Very easy to make and very yummy!!!

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Erica B.

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Reviewed: Aug. 2, 2006

It was good just a little runny. I will make this again but, I will just add more pectin.

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Andrea H

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Reviewed: Jul. 9, 2006

The best peach preserves recipe - I have ever used or eaten.

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TALLEN101

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Reviewed: May 7, 2005

Yummy! This was so easy, and my mother was really impressed! Thanks Kevin!

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JENKENT

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 31, 2002

This recipe has been rewritten. The original submission did not call for the addition of water, and this ingredient was mistakenly included when the recipe was published on our site. We apologize for the inconvenience.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 16, 2001

this is not a recipe for first time preserve makers or even someone who does not understand the recipe amounts and mine did not turn out, it was runny

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APUGLIESE

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Reviewed: Aug. 22, 2001

Too runny and it did not set....

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TLB66

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Reviewed: Aug. 6, 2001

It didn't work.

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Geneva

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