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READY IN 2 hr

Peach Preserves

Read Reviews (70)

"These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!" — Kevin

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 8 cups Change Servings

12 fresh peaches, pitted and chopped
4 1/2 cups white sugar

1 (2 ounce) package dry pectin

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Directions

Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 2 hrs

Footnotes

When making preserves and jams, select slightly underipe, firm fruit .

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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.

—ScottFamily

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Most Helpful Critical Review

Aug 23, 2010

Lovely color and consistency but way too sweet to eat. Recipe called for 4 1/2 cups sugar to 6 cups cooked underripe peaches. Used 4 cups of sugar to 6 cups of cooked ripe peaches. So sugary it could put someone in a coma! Had to toss the entire batch. If you decide to try this recipe, I recommend that you start with 2 cups of sugar, taste and add more sugar in 1/2 cup increments until you get to the desired sweetness.

—avamartini

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76 Ratings

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Sep 15, 2003

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.

—the allrecipes staff

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Jul 28, 2010

I just finished making 42 half-pint jars of these peach preserves. This was my first time to make preserves, and I found this recipe quite easy for beginners. I loved that there is no peeling, no lemon squeezing, and no skimming to do. I think the secret to success is to be sure to bring the fruit and sugar mixture to a gentle boil that continues even when stirred, before adding the pectin. If you add the pectin too soon, your preserves may end up runny. Also, remember that this is a preserve recipe. Preserves don't set up like jelly. They should be about the consistency of honey. That's exactly what I got, and the flavor is wonderful! Definitely a keeper!

—Rubye

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Sep 04, 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,

—Cory P

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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!

—Christine M

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Jul 09, 2006

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

—TALLEN101

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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.

—catie

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Nutrition

Calories
59 kcal
3%

Carbohydrates
15.2 g
5%

Cholesterol
0 mg
0%

Fiber
0 g
0%

Protein
0 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peach Preserves

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories: 59
Calories from Fat: 0

% Daily Value *
Total Fat 0g 0 %
Saturated Fat 0g 0 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
** Potassium 6mg < 1 %
Total Carbohydrates 15.2g 5 %
Dietary Fiber 0g 0 %
Protein 0g < 1 %
Sugars 15.2g
Vitamin A < 1 %
Vitamin C 13 %
Calcium < 1 %
Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 0 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.