Making peach preserves (peach jam) is one of the best ways to preserve summer peaches and enjoy the taste of summer fruit all year long.
This simple, old-fashioned recipe includes just 3 ingredients: peaches, sugar, and lemon juice. A nice, slow simmer concentrates the peach flavor and eliminates the need for additional pectin.
The result is peach preserves with the most intense, bright, and fresh flavor.
"This recipe, including all the tips, is perfect! Our preserves turned out so yummy! I have more peaches to can and will most assuredly be using this recipe. Thank you so much!" - Loretta
Jump to:
- Homemade preserves (jam) is a delicious way to preserve peaches
- What's the difference between preserves, jam, and jelly?
- How to make peach preserves without pectin
- Reader tips for making homemade preserves
- How to store peach preserves
- How long does it take to make peach preserves?
- Frequently asked questions about making peach preserves
- What to Eat with Peach Preserves
- 📖 Recipe
- 💬 Comments
Homemade preserves (jam) is a delicious way to preserve peaches
Until May of 2020 when my husband and I became full-time RV nomads, I'd spent my entire life in Colorado. There are a lot of great things about Colorado, but Colorado peaches are easily one of my favorite things about the state.
I looked forward to Colorado peaches all year, every year. But, as you might imagine, the growing season is relatively short. Sometimes we'd get lucky and have a year when Colorado peaches were available for an entire month. Other years, the really good ones were only available for a couple of weeks.
Even though we are now full-time travelers, we visit Colorado every fall. And, even though nothing can compare to eating a fresh, ripe peach, standing over the sink, juice dripping down my chin, I'll do what I've done every summer and preserve as many as I can by turning some into peach jam and freezing as many as I can fit in my freezer. (Here's the best way to freeze peaches, by the way.)
Because there's really nothing better on a cold, dreary January morning than opening a jar of sweet, juicy peach preserves and slathering it on a flaky buttermilk biscuit.
"Second year I've made these - so easy and good!" - Ginny
What's the difference between preserves, jam, and jelly?
Jam and preserves are very similar and the terms are often used interchangeably.
Both jam and preserves are made from fresh fruit and sugar, and very little else. The only real difference between the two is that jam uses crushed fruit, while preserves uses whole chunks.
Jelly is notably different from jam or preserves, both in the way it's made and in the flavor and consistency of the finished product. Jelly is made from fruit juice rather than whole fruit and has a smooth, clear consistency that's free of actual pieces of fruit.
Jelly has it's place, but it's not what I'm looking for when I want to preserve the fruit itself.
For me, the entire reason to make peach preserves is because it's one of the best way to preserve peaches. I make a batch (or 3) every year because I want the luxury of tasting summer peaches all year long.
"Hi! I looked at A LOT of recipes and settled on yours! Thank you! It is wonderful! Easy to do, and delicious!" - JoAnne
How to make peach preserves without pectin
Right from the start, let me clarify that there is technically no such thing as making peach preserves without pectin because it's a naturally occurring substance found in peaches.
That's right. Peaches already contain pectin. In fact, all fruit (and most vegetables) contain varying amounts of pectin.
What is pectin?
Pectin is kind of like a glue that helps hold cell walls together. In jam or preserves, pectin traps liquid and creates a thickened (set) consistency that suspends pieces of fruit and makes the jam or preserves spreadable.
The reason many jam and preserves recipes include additional pectin is to ensure that it will set. In recipes that use low-pectin fruit, like cherries or strawberries, this is essential.
But, when preserving fruit with medium to large amounts of pectin, adding even more can interfere with the bright, fresh taste of the fruit. Also, too much pectin can create a jell-o like consistency. So, I prefer to just not add more if I don't have to.
Peaches contain a moderate level of pectin, which is why so many peach preserves and jam recipes include a bit extra. But after years and years of making successful batches of homemade peach preserves, I have found that additional pectin is not necessary as long as you allow the preserves to cook long enough.
A long, gentle simmer concentrates the peach juice in these preserves. When the juice is concentrated, less pectin is needed for it to set. Even better, the concentrated juice intensifies the delicious fresh peach flavor.
It's one of those beautiful examples of old fashioned simplicity - less ingredients, cooked in the right way, creates the best tasting and highest quality result.
"I've made this recipe twice. I love it! I used fruit fresh in addition to the lemon juice. there is no browning whatsoever, even with the long cook time. It maintains the beautiful color of the fruit." - Amy
Reader tips for making homemade preserves
Over the years, many generous people have left a comment on this post with their tips and tricks for how to make the best preserves.
Rather than hope that other readers read through the comments to find all these juicy tidbits, I've compiled them here. Thank you to all of you who so generously share your tips for preserve making!
- If your preserves are chunkier then you'd like, simply use an immersion blender to puree them to the consistency you prefer.
- Avoid using an aluminum pan to make these preserves. The acid in the fruit and lemon juice can react with aluminum and cause the preserves to get super dark and take on a metal taste.
- Adding a very small amount of butter to the mixture at the beginning of the cooking process helps keeps the mixture from bubbling up. The butter also eliminates a lot of the foam that sometimes occurs. For one batch, I add about a ½ teaspoon of butter. It works so great, and I hope others will try it.
- A few readers have made this without peeling the peaches and said they turned out great. One reader said she used an immersion blender to puree the preserves after they cooled, but I've had a couple of other readers say they didn't peel or puree the peaches and they were delicious. You can even freeze peaches with their skins on and turn them into jam later in the year.
- Blanching the peaches in a pot of boiling water makes peaches easy to peel. Simply submerge the peaches in boiling water for 40 seconds which should loosen the skin.
- One reader said she cooked her preserves in her slow cooker with the lid off. She said her preserves "turned out darker but still oh so good!"
How to store peach preserves
There are three ways to store preserves:
- Store the preserves in sealed jars that have been processed in a boiling water bath for up to 18 months
- Store the preserves in the refrigerator for up to 3 weeks
- Store the preserves in the freezer for up to 6 months
This recipe includes instructions for processing jars in a boiling water bath (canning), which will preserve the peach jam for up to 18 months.
Canning is a great way to preserve food in jars that can be safely stored at room temperature for a long period of time. Setting jars of peach preserves in a pan of boiling water pushes air from the jar and creates a vacuum seal as the jars cool. This keeps air and microorganisms that can cause the peaches to spoil out.
I really want to stress the importance of following safe canning practices. Botulism is nothing to mess with! If you are new to canning and preserving, read through this informative post about the 11 Canning Mistakes That Can Kill You before you begin.
You can also store peach preserves in the refrigerator or freezer.
Peach preserves can be safely stored in the refrigerator for up to 3 weeks or frozen for up to 6 months. It is safe to consume jam that's been frozen for up to 12 months, but it starts to loose it's flavor and character when frozen longer than 6 months.
If you want to make a large amount of peach preserves, I'd advise making successive batches rather than doubling this recipe. Not only would you need a very large pan to cook a larger batch, the increased amount of juice will mean you have to cook it much longer, causing the peaches to brown and start to loose flavor.
"Hello there! This was my first time canning peach preserves - my first time canning anything! - and they came out perfectly. I really appreciate the detailed instructions. You made the whole process seem simple enough that it gave me courage to try it. I'm so glad I did. The preserves are so very delicious." - Samantha
How long does it take to make peach preserves?
This recipe is truly simple, requiring little more than chopping peaches, dumping them into a pan with some sugar and lemon juice, and letting them do their thing.
The total time that the peaches need to simmer in order to thicken into jam depends on how juicy your peaches are. The juicier the peaches, the longer your preserves will need to simmer in order to reach the jell point. Just be patient. It'll be sooooo worth it.
If you're using a pan with a thick bottom, you don't need to stand over your stove stirring all the time. In fact, at first you'll only need to stir every once in a while.
But, as the mixture begins to thicken, you'll want to stir more frequently to prevent scorching, but there's no need to stand there stirring the whole time.
"I’m in love... made 13 pints and they are beautiful and so delicious I cut back on the sugar as you suggested because our Georgia peaches were so very sweet! This will be my one and only recipe from now on!" - Susan
Frequently asked questions about making peach preserves
The longer you cook peach preserves, the more the peach juice will concentrate and thickens. This is the good news. The bad news is that, it will start to splatter a bit.
This cannot be helped, but can be painful and messy if your pan is not deep enough to (mostly) contain the splatters. So, use the largest saucepan as you have. And, maybe wear long sleeves. 😊
It's also important to use a saucepan with a thick, heavy bottom to prevent the peach preserves from burning. I use either a large enameled cast iron dutch oven or an 8-quart stockpot.
If you don't have a heavy pan with a thick bottom, you'll just need to be sure and stir your preserves quite frequently to prevent scorching.
This is a "long cooking" recipe for preserves which means that fruit, sugar, and lemon juice is cooked until the liquid gels. Long cooking recipes require less sugar than "quick cooking" recipes which require additional pectin.
Sugar does a lot more for preserves than contribute sweetness. Sugar is a preservative, inhibiting microbial activity and keeping the preserves safe to eat.
Sugar also works with the natural pectin in the fruit to enhance pectin's gel-forming capability so that the preserves thicken and "set". So, I'd suggest not going lower than the minimum amount of 2 ½ cups.
The problem with doubling this recipe is that it will take twice as long to cook, increasing the chances that the bottom of your preserves will scorch if you don't spend a lot of time stirring it.
So, in most cases, I'd recommend making successive batches instead of making one large batch. A double batch of preserves will take almost as long to cook as two successive batches, so doubling up won't really save you much time anyway.
Yes! Cutting this recipe in half will make approximately 32 ounces (for 8oz jars) of jam. Use 2 lemons, 3 lbs of peaches, and 1 ¼ - 1 ¾ cups of sugar.
When making a smaller batch, the preserves won't take as long to cook - about 30 minutes to 1 hour. Stir frequently, and use the freezer test (explained in step #3 of the recipe) to determine when the preserves are done.
Yes! A couple of readers have written in to say that they’ve made peach preserves in a slow cooker with great success.
Cook the preserves on low for an hour with the lid on. Remove the lid and stir. Then continue to cook with the lid off for 2-4 hours until the preserves are set.
If your jam didn’t set, the first thing to do is wait. Put the jam in the refrigerator for 24 - 48 hours because it can sometimes take that long for the pectin to work its magic.
If it still hasn’t set, you’ll need to re-cook it with a bit of added pectin. Add 8 cups of the preserves to a saucepan and add an additional ¼ cup sugar and 1 tablespoon powdered pectin. Stir to dissolve the sugar and pectin then cook the preserves over medium-high heat until it comes to a boil. Continue to cook, stirring frequently, until thickened. Use the freezer test (explained in step #3 of the recipe) to determine if it’s set.
Pour the jam into jars and proceed with the recipe.
You can replace all of the sugar in this recipe with honey, but you'll need to add a bit of pectin.
Honey is sweeter than sugar, so I'd use approximately 1 ½ cups of honey and 1 tablespoon of pectin. You'll also probably need to cook the preserves longer. Just be patient and use the "freezer test (explained in step #3 of the recipe) to determine when they are done.
Yes! Toss frozen peach slices, lemon juice, and sugar in a saucepan and let it sit for about an hour until the peaches start to thaw. Stir again and proceed with the recipe. If you have questions about freezing peaches, take a look at this guide to freezing fresh peaches.
"I used this recipe to make peach preserves the way my mother made them. I peeled the peaches, but left them whole. I'm 78 years old and I'm thrilled to finally know the secret to those fabulous preserves." - Marilyn
What to Eat with Peach Preserves
Preserves and biscuits are a match made in heaven, especially when spread with peach preserves or Strawberry Rhubarb Jam! My go-to biscuit recipe is for these Ultimate Flaky Buttermilk Biscuits but it's also hard to beat Simple Cream Biscuits which only take about 20 minutes to make.
And who doesn't love a thick slice of homemade bread spread with homemade preserves??? So good! This homemade white bread recipe has been a staple in my house for over 20 years because it's quick, simple, fail-proof, and deliciously satisfying like only homemade bread can be. Or go the whole wheat route with this Honey Wheat Bread Recipe. Thanks to a touch of olive oil and milk, this bread has an exceptionally soft and tender crumb.
Peach preserves are also my favorite thing to use when making Almond Thumbprint Cookies. These delicate jewel-like cookies are made from a buttery shortbread cookie dough that's rolled in roasted almonds, filled with jam or fruit preserves, and then drizzled with almond glaze,
Peach Preserves is a Building Block Recipe. Building Blocks are tried-and-true recipes that I find myself coming back to time and time again, sometimes to make them exactly as is, and sometimes as a starting point for something new. -> More Building Block Recipes.
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment, or take a picture and tag it @ofbatteranddough on Instagram.
Happy preserving!
📖 Recipe
How to Make Peach Preserves (Peach Jam)
Making peach preserves (peach jam) is one of the best way to preserve summer peaches and enjoy the taste of summer fruit all year long.
This simple, old fashioned recipe includes just 3 ingredients: peaches, sugar, and lemon juice. A nice, slow simmer concentrates the peach flavor and eliminates the need for additional pectin.
The result is peach preserves with the most intense, bright, and fresh flavor.
Ingredients
- The juice from 4 large lemons (approximately ½ cup/ 112 grams)
- 6 pounds fresh peaches
- 2 ½ - 3 ½ cups (500 - 700 grams) granulated sugar
Instructions
- Pour the lemon juice into a large, heavy bottomed saucepan. Peel, pit, and chop the peaches into small, bite-size chunks. Add the peaches to the lemon juice as you chop, stirring with each addition to coat the peaches in the lemon juice which will prevent them from browning.
- Pour the sugar over the peaches and stir gently to coat the peaches in the sugar. Let the mixture sit at room temperature for 1 hour. *NOTE: The amount of sugar will depend on the sweetness of your peaches. If the peaches are quite sweet, 2 ½ cups of sugar will suffice.
- Bring the mixture to a full boil over medium-high heat, stirring occasionally. Reduce the heat to medium and allow to simmer for 1-2 hours, until the liquid has reduced significantly and is thick and jelly-like. As the preserves begins to thicken you'll want to stir more and more frequently to prevent scorching. (The Freezer Test: To test whether the preserves are done, place a small dish in the freezer until very cold. Spoon a small amount of preserves onto the cold dish, allowing it to cool quickly and providing an accurate sense of how thick the juice is.)
- Pour the hot mixture into very clean, dry glass jars leaving about ¼ inch at the top. Using a damp cloth or paper towel, wipe the tops of the jar to ensure a clean seal. Cap and screw on lids, leaving them a bit loose.
- Bring a large pot of water, or water-bath canner, to a rolling boil and gently lower the jars into the boiling water using tongs. The water should cover the jars by at least ½ inch. Let process for 10 minutes. Remove the jars from the water bath and place upside down on a dry towel laid out on a flat surface. Allow to cool completely. (*See note)
Notes
- How long do peach preserves last? Store preserves in the refrigerator for up to 3 weeks, in the freezer for up to 6 months, or in properly sealed jars for up to 18 months.
- How to know when the jars are sealed: Once the jars are cool, check the seal by gently pressing down on the center of the lid. If it pops up and down (often making a popping sound), it is not sealed. If that should happen to a jar or two, just store the preserves in the refrigerator and use them within 3 weeks. Properly sealed jars can be stored in the cupboard for up to 12 months.
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Nutrition Information:
Yield: 64 Serving Size: 1 ounceAmount Per Serving: Calories: 47Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 0g
Kristine says
Hi! I am making this recipe for the first time and am wondering if the jars could be frozen instead of canned?
Rebecca Blackwell says
Hi Kristine! Yes! You can freeze jars of this jam. Leave a bit of room in the top of the jar (or other airtight container) to allow for expansion. Allow the preserves to thaw in the refrigerator overnight. Please let me know if you have any other questions!
Shruthi says
We had an overload of peaches and wanted to do something different with it. I'm so glad I found this recipe without pectins! It tasted absolutely delicious and was really easy to make.
Gen says
This was the best homemade jam we've ever had! I can't wait to make more and share it with family and friends.
Nicole says
This was such a delicious jam! We used locally grown peaches from my uncles farm and it captured their essence perfectly.
Addison says
This was the perfect recipe since I didn't have pectin! Sweet, flavorful and perfect on bread.
Ann says
Can I use a sugar substitute instead of sugar?
Rebecca Blackwell says
Hi Ann! I haven't ever tried using a sugar substitute in preserves so I can't speak from experience, but I think you can use other sweeteners in preserves if you also use some pectin. Sugar works with the natural pectin in the fruit to thicken the preserves. Without it, you'll need some extra pectin to keep your preserves from being too runny. I found a good article on the topic that you might want to read through: https://ohioline.osu.edu/factsheet/hyg-5359
If you try this recipe with a sugar substitute, will you report back? I'm sure other readers would be curious to know what worked for you!
Jill Jones says
Has this recipe been tested for safety by the National Center for Home Food Preservation? Just curious, though I believe this recipe and method would be safe.
Rebecca Blackwell says
Hi Jill! Not as far as I know...
Lisa says
A favorite breakfast place in Asheville, NC has an amazing peach-rosemary jam, and I always snag an extra jar when we're there. Our peach tree is loaded this year, and I'd like to try making jam/preserves. Do you think adding minced rosemary to this recipe while it's simmering would work?
Rebecca Blackwell says
Yum!!! Peach rosemary jam sounds fantastic! Here's what I'd do: Add several sprigs of rosemary to the jam while it's simmering, then remove the sprigs after the jam is set. The rosemary flavor will infuse into the jam while it cooks, so there's no need to leave any in there, which might interfere with the texture of the jam. If you try this, would you let me know how it comes out for you?
Deann says
Hi Rebecca-I’m picking up fresh peaches today from the peach truck- How many cups of chopped makes the 6lbs of peaches? I don’t have a kitchen scale
Rebecca Blackwell says
Hi there! One pound is equal to about 3 cups of peaches. So, you'll want to measure out about 18 cups But, there's no need to be super exact about it. Just aim for around 18 - 20 cups. Please let me know if you have any other questions! And I'd love to hear how your preserves turn out for you! xo
Adinath says
Loved this blog, very well-written!
I do have a question about substitutions: Is it ok to substitute lime juice for lemon juice? And what would be the difference in quantity if so?
Adinath says
Also, If using brown sugar, would the amount be the same?
Rebecca Blackwell says
Hi Adinath! Thank you so much! And, great question! Yes - you can swap out the lemon juice for lime juice. Use it in the same quantity. There's no need to make any other changes. Please let me know if you have any other questions! And, I'd love to hear how these preserves come out for you! xo
Laurie says
I made these lovely preserves today and they are perfect!
Rebecca Blackwell says
I am so happy to hear that Laurie! Than you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Cathy says
I was just wondering if you use sure fresh as you processed your peaches do you still need to use the lemon as you preserve them?
Rebecca Blackwell says
Hi Cathy! Surefresh will keep the peaches from browning, but I'd still use the lemon juice because the lemon juice adds a bit more natural pectin to the preserves, helping them to thicken. Lemon juice also adds some additional acidity, which is both important to the flavor of the preserves and helps keep them safe for eating if you can them. Does that answer your question?
Elke says
The recipe calls for 6 pounds of fresh peaches. Is this whole peaches? How many cups of peaches are there after they are peeled, pitted, and chopped? I have frozen peeled, pitted, and sliced peaches and want to know how many cups will equal the same as your recipe. Thank you so much!
Rebecca Blackwell says
Hi Elke! 1 pound of peaches will equal about 3 cups after they are peeled and sliced. So, you want to use about 18 cups of frozen peaches in this recipe. Please let me know if you have any other questions! And, I'd love to hear how your preserves turn out! xo
Anita says
I used your tip about adding a small amount of butter to the batch to prevent it from foaming and boiling over. Now I’m scared to eat them after reading that butter is low acid food and can allow bacteria to grow. Do you have any information on this before I throw out all my hard work?
Rebecca Blackwell says
Hi Anita! Good question! If you just used a small amount of butter I don't think it will be an issue. Unless you used quite a bit of butter, there should be enough acidity in this recipe to prevent spoilage. I hope that helps! Please let me know if you have any other questions! xo
Ashley M says
Yes! Thank you so much! Luckily none of my jars spring up when I push down in the center so I would say it was a success! Yay! I'll be using this recipe again!
Liz says
I just received a huge box full of Colorado peaches & have been searching for some recipes to get these peaches used up - will be making this!
Rebecca Blackwell says
We'll be back in Colorado in a week and the first thing I'm going to do is go buy a box of Colorado peaches! I can't wait! xo
Nart says
I've made this several times and it's such a great way to preserve peaches! We love to spread it on toast, but I also use it in desserts. So good and easy to make!
Sara LaFountain says
These peach preserves were SO good! The kids love a little on an english muffin for breakfast.
Rebecca Blackwell says
I'm so happy to hear that Sara! Thank you so much for taking the time to leave a comment for me! xo
Natalia says
I've meant to make jam for ages! I thought it was messier and more laborious, but after making these preserves, I now know how easy it is! Thank you so much for the recipe!
Jenny says
Thanks so much for sharing this. I was looking for a new peach preserve recipe, and this recipe is amazing. Hubby went bananas over it. I am sure we will be making it frequently!
Rebecca Blackwell says
I'm so happy to hear that you liked this recipe Jenny! Thank you so much for taking the time to let me know! I truly appreciate it! xo
Allyssa says
This is really amazing! Thank you so much for sharing this recipe! This is my new go-to recipe for preserving peaches, well done! Highly recommended!
Rebecca Blackwell says
I'm so happy to hear that you like this recipe Allyssa! Thank you so much for taking the time to let me know! I truly appreciate it! xo
Ashley M says
Hi! I made this recipe a few weeks ago and it was delicious! I was just reading about canning for a different recipe and it says that the lid needs to "pop"... but for this recipe it doesn't need to? I'm very new to the canning world so I was just curious. I just want to make sure I didn't ruin my preserves!
Rebecca Blackwell says
Hi Ashley! Great question! The "pop" is simply a sound the lids make as they are sealing. Sometime you'll hear it, and sometimes you won't. The important thing is that the lids have sealed. You can test the seal by simply pressing down on the center of the lid. If it's sealed, there will be no give (movement) when you press down in the center. If the lid hasn't sealed properly, it will spring up when you lift your finger. Does that make sense?
Carole says
Hi i just made this recipe, Taste wonderful. I didn’t have quite enough for 8- 8oz jars, used RealLemon Juice, and the butter. My Peaches are from Georgia. I really liked that I didn’t have to use Pectin. Not sure why you turn the jars over to cool? The jars are in the hot bath now. Thanks and I am looking forward to making the apple butter.
Rebecca Blackwell says
Hi Carole! I'm so happy to hear that you like this recipe! Turning the jars upside down is just extra insurance that they seal. It's probably unnecessary; the hot water bath is enough in nearly all cases to seal the jars. Turning them upside down is just added assurance that they'll seal.
I know that some people skip the water bath entirely, adding hot preserves to jars and turning them upside down to seal. (The heat of the preserves coming in contact with the lid causes the sealing compound to soften and then seal as the jars cool.) But, skipping the hot water bath is risky and often doesn't produce a tight enough seal. Better to cover all your bases with a hot water bath first.
I hope that answers your question! Please let me know if you have any more! And, I'd love to hear what you think of the apple butter after you make it! xo
Aimee says
I weighed my peaches and used 3 cups of sugar and the lemon juice. It was a very wet mix at the beginning but I questioned at the start how I would get 8 jars out of that amount of peaches. I let them sit for an hour and cooked them for an hour but it was thick at that time and had reduced by half. I took the preserves off and got 4 (8 oz) jars out of the mix. Tastes great but wondered if anyone else had that big a difference. I know you said not to double the recipe, but it’s a long process for 4 jars? Great taste!!
Andrea Tickle says
Hey, I am curious what the least amount of sugar could be for this to turn out delicious still. I have toddlers I want to include in enjoying our preserves and hope to make it a bit more healthy. Thank you!
Rebecca Blackwell says
Hi Andrea! Great question! The problem with cutting down the sugar in this recipe is that sugar does a lot more for preserves than contribute sweetness. Sugar is a preservative, inhibiting microbial activity and keeping the preserves safe to eat. Sugar also works with the natural pectin in the fruit to enhance pectin's gel-forming capability so that the preserves thicken and "set". So, I'd suggest not going lower than the minimum amount of 2 1/2 cups.
I know that's a lot of sugar, especially for little ones. However, since the serving size for preserves is typically small - a tablespoon spread over a piece of toast, for example - the actual amount of sugar your toddlers will consume probably won't be that much.
Please let me know if you have any other questions! If you do go ahead and make these preserves, please let me know how you and your family like them! xo
Helen says
Just wondering can you use this recipe with white peaches?
Rebecca Blackwell says
Hi Helen! I've never used white peaches, but I don't see any reason why they won't work beautifully. Just be flexible on the amount of sugar, depending on how sweet they are. You'll need a minimum of 2 1/2 cups of sugar and then add as much more as you need from there. Please let me know if you have any other questions! And, I'd love to hear how your preserves turn out! xo
Bobbie Dennis says
I have not made this recipe yet, but I am l have some peaches to cook right now. I make apricot preserves without pectin every year, so I assume it is similar with the exception of the amount of sugar.
I have one comment, which may have already been suggested. My mom showed me that if you add a very small amount of butter to the mixture at the beginning of cooking process that it keeps mixture from bubbling up and also eliminates a lot of the foam that sometimes occurs. For one batch, I add about a 1/2 teaspoon of butter. It works so great, and I hope others will try it.
Rebecca Blackwell says
Hi Bobbie! I've actually never heard that suggestion but think it's brilliant! Thank you so much for taking the time to share. I'm actually going to add your tip as a note in the recipe because I don't want others to miss it. Thank you, thank you! xo
Jaz says
Hi. I just made this and used 19 cups of diced peaches and 3 cups of sugar and 1/2 cup of lemon juice. I let it cook down for 2 hours and 15 minutes and then had to can it because I have to leave my house. It filled 11 8oz jars. My question is have I diluted the recipe too much that it is now unsafe to can? All jars are sealed but I’m worried that the sugar and acid ratio might not be acidic enough.
Rebecca Blackwell says
Hi Jaz! If the jars are sealed, you should be totally fine. There should be plenty of sugar and acid left in the preserves to keep them preserved. Please let me know if you have any other questions! xo
JoAnne Bruno says
Hi! I looked at A LOT of recipes and settled on yours! Thank you! It is wonderful! Easy to do, and delicious!
Rebecca Blackwell says
I am so happy to hear that this recipe worked out well for you JoAnne! Thank you so much for taking the time to let me know! I truly appreciate it. xo
Deb says
My intent was to make peach jelly from the skins and scraps without adding pectin which requires cooking it longer but I misread the directions and did not strain early in the process. I did strain the batch but it is cloudy and pulpy, sort of like an amber applesauce that is not thick enough. I have it in the refrigerator not knowing if i should add pectin and can. Will this be any good? I did add the fruit fresh so it would not brown, but I think the cooking too long affected the colt. It tastes fine. Should I just toss it?
Rebecca Blackwell says
Hi Deb! Sind you left this comment a couple of days ago, I'm guessing you might have already made a decision about what to do with it, but I'm wondering if it set up more while sitting in the refrigerator for a while? If not, you can add pectin to thicken it some more. Here's what to do...
1. Wait 48 hours. Let the preserves sit for 48 hours because sometimes it takes that long for the pectin to set up.
2. If it still didn’t set, you can recook it with a bit of additional pectin. For every 4 cups of preserves, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.
3. Add the preserves to a saucepan and add the sugar/ pectin mixture. Stir to dissolve the pectin and bring the jam to a boil. You want it to boil vigorously for about 5-10 minutes, stirring often.
4. If you put a plate in the freezer ahead of time, you’ll be able to check to see when the preserves are ready. Pull the plate from the freezer and scoop a spoonful of preserves onto the plate. The cold plate will cool the jam quickly so you can see if it’s set.
Helen says
Wow! this turned out amazing! I did not peel the peaches as the skins were quite thin with not much fuzz. The skins were quite dark pink and so the preserves turned out a bit darker than I would like - sort of a dark pink/golden colour but very much delicious. I would only leave the peels on next time if the peaches had just a blush of pink. The recipe thickened much like jam, followed the recipe exactly and it took 1 1/2 hours to thicken. My peaches were quite sweet so I used 2 1/2 cups of sugar.
Initially I felt a bit nervous about this - tons of juice came out so I did not wait the full hour and started boiling it down. I also cut biggish chunks and used a potato masher to break down some of them and ended up with a chunky peach jam, perfect! I also added a few extra squeezes of lemon and some lemon seeds as I read they contain pectin. In the end the consistency was slightly runny, like a classic french jam and not too sweet. Thanks for a great recipe!
Rebecca Blackwell says
I'm so happy that this recipe worked out for you and even happier that you paid attention to your fruit and your tastebuds and adjusted the recipe accordingly! It's so important to respond to the ingredients and your own personal tastes when making something like this. I still haven't made this with the skins on the peaches, but have been so intrigued to hear about others' experiences in doing so. Thanks for sharing yours!!! xo
S. Mark Cates says
I'm confused and in the middle of making this recipe. I suddenly I've realized I can't get the described 6 lbs (18 to 20 cups) of peaches plus 2-3 cups of sugar into 8 8oz containers as noted in the recipe. What amI missing?
Rebecca Blackwell says
Hi there! How much preserves did you get from this recipe?
Emily says
Hi! Your recipe looks great and i realize this is an old post but i am not sure about how long to process in boiling water, I've never canned anything before. Looking forward to preserving some CO peaches and jams this year! So I'm at 5200 feet and I've read that if your boiling time is more than 10 minutes you don't need to pre-sterilize the jars anymore? Also would I need to add 1 minute to your 10 minute time per 1000 feet of altitude, so would the time be 15 minutes? Sorry for so many questions, never done this before! Thank you for your help!
Rebecca Blackwell says
Hi Emily! Thanks for reaching out! I'm from Colorado as well, so this recipe was developed at 5200 feet. Pre-sterilizing the jars is completely up to you and what you feel comfortable doing. Honestly, it's mostly just to be on the safe side because processing them in a water bath for at least 10 minutes should do the trick, even at altitude. Having said that, I always like to be on the safe side because I don't want to risk ruining a batch of preserves just to save myself a few minutes. 🙂 If that's you too, I'd suggest either sterilizing the jars before filling them or processing them for at least 15 minutes. I hope that helps! Please don't hesitate to ask more questions if you have them. And, I'd love to hear how your preserves come out for you! Colorado peaches are just the best. xo
Susan G says
Emily, I'm probably too late to weigh in, but I ran my jars through the dishwasher just before I canned, so I felt good abut them being disinfected.
Susan says
Thank you, thank you for this recipe! My grandmother (who lived in Collbran, on the western slope) passed on her jam recipe that is 1:1 ration of fruit and sugar - yikes! - so I appreciate your less-sugar approach. I live in Boulder and we've always gotten Palisade peaches at the nearby Peach Festival and at the farmer's market, but since the Palisade crop was affected by weather this year I bought a 20 lb box of peaches from First Fruits out of Paonia. The peaches are so sweet I cut back a bit more on the sugar. I was skeptical of the amount of lemon you recommended but it really brightened the jam up. I made a half batch of your jam yesterday + a peach pie, then a full batch of your jam and still have enough for another pie. And - of course - we've eaten some on their own. 😉
This will definitely go into the recipe box.
Rebecca Blackwell says
Hi Susan! I am so happy to hear that this recipe is working out well for you! Also, I'm so happy to know that you were able to get some good peaches from First Fruits. I haven't bought any yet this year and am feeling desperate for them! We'll be in the Paonia area next week, so I am definitely going to stop in. Thank you so much for taking the time to leave a comment for me! xo
Bill says
Hi, thought you might mention that a 1-2 minute blanch of the peaches saves time removing the skins. Also cuts down on waste of the pulp. I do like the low fruit/sugar ration in the recipe, and agree that boiling longer vs. pectin is better.
Susan says
I’m in love... made 13 pints and they are beautiful and so delicious
I cut back on the sugar as you suggested because our Georgia peaches were so very sweet! This will be my one and only recipe from now on!
Rebecca Blackwell says
I am so happy to hear that you like this recipe Susan! Thank you so much for taking the time to let me know. I truly appreciate it! xo
Rebecca says
I have always wanted to can fresh, seasonal produce but was intimidated. No more!
After picking 25 lbs (!) of peaches at an orchard, I found this recipe & tried it today.
Pleased to say it turned out great! I left the skin on half the peaches, added less sugar than called for, added a few drops if almond extract, and added a cinnamon stick to the fruit as it cooked.
Really delicious. Thank you.
Rebecca Blackwell says
Hi Rebecca! I'm so happy you took the plunge and preserved some peaches! There's nothing better than opening a jar in the dead of winter. 🙂 I LOVE that you added some almond extract and cinnamon. Sounds so delicious. Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Susanne says
Hi! I recently purchased a case of Georgia peaches and thought this is a great recipe to use some up! I’m a numbers person and would LOVE a temperature to know they are done. I’m always scared my idea of “thick” won’t be correct! I have a candy thermometer. What temperature would you say is good?
Thanks!!
Susanne
Rebecca Blackwell says
Hi Susanne! Great question. Most jam/ preserves are set at 220 degrees. So, aim for that. Having said that, pay attention to you preserves as they cook and test them if you think they are looking done even if they haven't yet reached 220. Likewise, if they reach 220 and still don't pass the freezer test (put a small dish in the freezer and then dollop a bit of preserves on it so that the preserves cool quickly and you can tell if they are thick enough), keep cooking them until they do. Please let me know if you have any other questions! And, I'd love to hear what you think of these preserves after you make them! xo
Jeneen says
I researched a lot of recipes for peach preserves and decided this recipe was closest to what I was looking for in a finished product. I made this and it came out great. First time ever making preserves and second time canning anything. Also first year my tree has gotten enough peaches to make anything with. Have now made pies, crisp and this preserves and didn't peel any of the peaches for anything. They all came out great and the peels weren't an issue. They aren't even visible in the preserves. I would recommend nobody waste their time peeling peaches for this!
Rebecca Blackwell says
Hi Jeneen! I am so happy to hear that your first time making preserves came out well! And, I'm super envious of your peach tree! How wonderful to be able to go out and pick peaches from your own yard. That's so interesting that the peach peels aren't an issue. I've honestly never tried baking or canning unpeeled peaches, but now I'm curious to try it myself. Thank you so much! xo
Elizabeth says
If I were to use an immersion blender, do you think I could leave the peels on in this recipe for a brighter hued end-result?
Excited to make this recipe!
Rebecca Blackwell says
Hi Elizabeth! I'm honestly not sure if this will work or not. I know some fruit lends itself to leaving the skin on, like apricots. But peach peels can be kind of tough and rubbery, so I'm just not sure how well they would blend. I'd suggest making a very small amount to try it. If it works, then you could go ahead and make the whole batch. Would you keep me posted??? I'm super curious about how this might work! xo
Elizabeth says
Hi Rebecca,
It worked beautifully! I waited until the end, before canning to puree, and it turned out great! I used an immersion blender. I'm really glad I did that, as we've enjoyed the consistency with it pureed. We've made our way through two jars! It is splendid with brie and water crackers. Thanks for the recipe! I will be saving this!
Rebecca Blackwell says
I'm so happy to hear this Elizabeth! Thank you so much for taking the time to let me know! Brie and crackers and jam are one of my favorite things in the whole world. Yum! xo
Linnea says
not sure where i've gone wrong. i ended up with something the texture of applesauce.
Rebecca Blackwell says
Hi Linnea! It sounds like the preserves just needed a bit more time to cook. The good news is, they can be recooked with a bit of additional pectin. Here's what to do....
1. Wait 48 hours. Let the preserves sit for 48 hours because sometimes it takes that long for the pectin to set up.
2. If it still didn’t set, you can recook it with a bit of additional pectin. For every 4 cups of preserves, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.
3. Add the preserves to a saucepan and add the sugar/ pectin mixture. Stir to dissolve the pectin and bring the jam to a boil. You want it to boil vigorously for about 5-10 minutes, stirring often.
4. If you put a plate in the freezer ahead of time, you’ll be able to check to see when the preserves are ready. Pull the plate from the freezer and scoop a spoonful of preserves onto the plate. The cold plate will cool the jam quickly so you can see if it’s set.
Please let me know if you have any other questions! xo
Marilyn Johnson says
I used this recipe to make peach preserves the way my mother made them. I peeled the peaches, but left them whole. I'm 78 years old and I'm thrilled to finally know the secret to those fabulous preserves.
Rebecca Blackwell says
Hi Marilyn! I am so happy to hear that this recipe worked out well for you! I've never left the peaches whole, but just might do that the next time I make a batch. Thanks for the great idea! And thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Mary Ann Fletcher says
Re: Peach Preserves without Pectin
Our peach tree this year is loaded with sweet juicy peaches. We pick them a little early, so we can get some before the raccoon families harvest them. I'm estimating that we have given away over 200 lbs of peaches this year (to our friends and family, not the raccoons), mostly from one tree.
Today, I froze 4 lbs of sliced peaches and made peach preserves with 7 lbs of peaches using this recipe without pectin. After the peaches have cooked for awhile and began to thicken, I used a wooden flat spoon to gently stir the preserves. I gently stirred them every 2 minutes until the preserves became the consistency I wanted.
These preserves are absolutely delicious and the recipe was so easy to follow! Thank you for posting and sharing it!
Rebecca Blackwell says
Wow! I wish I was your neighbor! That's amazing that you've gotten so many peaches from one tree! I'm so envious. 🙂 Thank you so much for taking the time to leave a comment for me with information about how this recipe worked out for you. I truly appreciate it! xo
David Serxner says
Quick question because of a little confusion on my part. Step four says fill the jars, screw on the lids, but leave a little loose. Step five says immerse in boiling water, but if the lids are loose, won't water get in the jars? Just checking before I get the fresh peaches from the NC mountains that are waiting for me!
Rebecca Blackwell says
Hi David! Thanks for the question! You want the lids screwed on, but be gentle about it. Tighten them just until you feel a bit of resistance. This will allow air bubbles to escape during processing, but you don't have to worry about water getting into the jars. If the lids are super tight, trapped air in the jars can cause the lids to buckle. As the jars cool, the lids will suction tightly to the jars, forming a seal. Does that make sense? Please let me know if you have any other questions! And, I'd love to hear what you think of this recipe after you make it! I'm super jealous of your fresh peach shipment. 🙂
Jill Stedman says
I am processing six jars of these preserves as I write. This produces the most delicious peach preserves! I could not stop scraping the sides of my Dutch oven clean of the remnants, which I enjoyed by the spoonful. I considered simply canning peaches with the remaining 7 pounds that I purchased at the farmers market today, but this is so delicious that I might simply make another batch to have on hand and to give out as gifts. Thank you for the recipe!
Rebecca Blackwell says
Hi Jill! I am so happy to hear that you like this recipe so much! When peaches are in season in Colorado, I always end up making multiple batches because of the same reason. 🙂 Thank you so much for taking the time to leave a comment! It truly means a lot to me. xo
Samantha says
Hello there! This was my first time canning peach preserves - my first time canning anything! - and they came out perfectly. I really appreciate the detailed instructions. You made the whole process seem simple enough that it gave me courage to try it. I'm so glad I did. The preserves are so very delicious.
Suzanne says
I made this a couple weeks ago and love it. Put the jam in the almond thumbprint cookies and people said the jam was almost he best part. My fruit was pretty chunky, so I put my immersion blender in and made it smooth. Maybe should have cooked it a little longer, but was the consistency of apple butter. So so good. I may or may not have eaten it straight out of the jar! I’m going to try and save them for the darkness of winter so I can have some summer!
Rebecca Blackwell says
I know exactly what you mean. Every year, when I make these preserves, we about make ourselves sick on them. 🙂 I am so happy to hear that yours turned out delicious as well. GREAT idea using an immersion blender to puree if they are super chunky. I'm going to add that tip to the recipe notes! xo
Dennis Horn says
We made 6 pints of preserves, started out cooking them in a crock pot, but finished up cooking in a large pot on the stove after 5 hrs in the crock pot. Turned out great...consistency is perfect and the peach preserves are delicious! Ate some for breakfast this morning.
Rebecca Blackwell says
I am so happy to hear this Dennis! I love that you started them in a crock pot. Great idea! I might just have to do that this year. Thank you so much for taking the time to leave a comment for me! xo
saman says
I'm so happy to find this site, we have peaches galore in the Punjab right now and i was looking for a recipe that cuts back on sugar. I like the idea of cooking the fruit for a long time for a long time instead; i plan to try this very soon and will let you know how it goes!
Rebecca Blackwell says
I'm so happy you found me too, Saman! I can't wait to hear what you think of this recipe. Also - I'm totally jealous of your "peaches galore" situation. How wonderful! 🙂 xoxo
Tina says
Can I half this recipe?
Rebecca Blackwell says
Hi Tina! Yes - you can half the recipe, no problem. Just be sure to stir the preserves often, especially towards the end of cooking, so they don't scorch. Please let me know if you have any other questions! And, I'd love to hear how the preserves turn out for you! xo
Mrs J says
Hello,
I was wondering if I can double the recipe; so that I can hot water bath more jars at a time. I use my Mom's 1974 Presto Pressure Canner and I can leave the lid unlocked for hot water bath processing. It will hold 16 1/2 pint jars. It would be nice to process them all at once.
Thank You
Rebecca Blackwell says
Hi there! I don't see any reason why you couldn't double this recipe IF you have a pot big enough to hold that much preserves. As the preserves thicken, they do splatter quite a bit, so if you have a large, deep saucepan, you should be fine. Be sure to stir the preserves while the cook often so that the bottom doesn't burn. The other option would be to double the recipe and then cook the preserves in two separate pans. Let me know if you have any other questions! And, I'd love to hear how your preserves come out! xo
Lissette Amarilys Colon says
Can this be stored outside of refrigerator? How long will they last at ambient temperature?
Rebecca Blackwell says
Hi Lissette! If you can the preserves - process jars of preserves in boiling water to seal, as described in steps 4 and 5 of the recipe - the jars will keep in a cupboard or pantry for years. If you don't can the preserves, they must be kept in the refrigerator and will keep for about 3 weeks. Does that answer your question?
Ebed Almaraz says
Hi my name is Ebed Almaraz I am making my fist batch of peach preserves ever! The reason is because your recipe is so simple, a friend of mine gave me a pot with Mason jars for canning but I thought it was complicated, so I’m excited to see how they turn out, our peach tree gave us beautiful large peaches so I want to make this preserve so we can enjoy some for the winter. Thanks so much for sharing
🌷Ebed 🌷
Rebecca Blackwell says
Hi Ebed! I am so envious that you have a peach tree! 🙂 If you think about it, I would love to hear how your first batch of preserves comes out! Happy canning! xo
christine says
AMAZING!!! used 1/2 cup honey and 8 tbs of fresh squeezed lemon and 6 lbs of peaches - AMAZING! Thank you!!
Rebecca Blackwell says
I'm soooooo glad to know that the preserves came out well using honey! It's great to know that this is an option. Thank you so much for taking the time to let me know! xoxo
Patricia says
Thanks for the no pectin peach recipe, which I am using for the windfall from our heritage Italian peach tree. Luckily I had about 12 cups of fruit, some ripe, but not all of it perfectly ripe, which I combined with Amalfi lemon juice (has a very particularly delicious flavour) so am trying it with 500 g of sugar, we will see...
I like recipes like this one as the preserves are like the genuine, old fashioned recipes that they made in the Italian convents "once upon a time". The glossy texture somehow reminds me of the luxury of starched antique linen--one of those old world things which required patience, but was superior to the modern things.
My mother made a fabulous, rustic, thick-cut marmalade with 2 bitter oranges (from the tall Seville orange hedge around our house in the Coachella Valley of southern California) and 6 sweet oranges. She was an impatient type, so I suspect she boiled it down fairly rapidly at too high heat, as it had a consistency like honey, but with a just slightly caramelised sugar (which I believe formed from the heat she must have used boiling it down) and was absolutely the finest orange marmalade, that I (and others) have ever eaten. After her death, (she had moved to Italy with us many years earlier) we found a lost jar of this marmalade in the basement of the house in California, that must have been at least ten years old. It still looked good, so we brought it back to Italy for Christmas, and savoured it over the holidays, bite by bite, down to the last fabulous bite, at which I thought, closing my eyes," Engrave this taste in your memory, for this is the last time you will ever taste this." It too, was like the rich marmalades painstakingly boiled down in big copper kettles by the suore in the Italian convents.
Rebecca Blackwell says
What a beautiful story, Patricia. Thank you so much for sharing it with us! I hope your peach preserves come out perfectly. xo
christine says
Getting ready to try this! and wonder I will be using honey instead of granulated sugar and will let you know results! Thank you for simple recipe!
Susan says
Hi, Rebecca,
I’m eager to try your recipe. We live in Colorado, too, and are canning our way through three large boxes of gorgeous Palisade peaches. I saved some just for this. Is your canning time adjusted for altitude?
Thanks,
Susan
Rebecca Blackwell says
Hi Susan! The peaches this year are so good, aren't they? We've already gone through three boxes as well and I'm considering purchasing a 4th. 🙂 If you live in Colorado, the canning time will work perfectly for you. I've made three batches so far this year and not had any issues. If you think about it, I'd love to know what you think of the preserves after you make some. Happy canning! xo
Susan says
Just ate a big fat spoonful right out of the pan and it was fabulous - husband was leery of cutting back on sugar as he is a devotee of the Ball method of equal parts sugar to fruit, but I think this may have converted him! Thanks so much for this recipe, as daughter and I really need to cut back on sugar but not fans of stevia- or artificially- sweetened recipes. I’ll be back to check out some of your other recipes. Timing was perfect, btw. We thought about getting more, too, but we ended up with 30+ quarts of canned peaches and 8+ pints of preserves, so I think we’re OK. Will be visiting the farmers market this weekend to see what else is out there. I’m ready for some plums and pears, myself.
Rebecca Blackwell says
Woo-hoo! I'm so glad your preserves turned out well! Thank you SO much for taking the time to let me know. I really appreciate it! Have fun at the farmers market this weekend. I found some yummy mini plums last weekend at our local farmers market and made this Almond Plum Cake. 😋 xo
Tia says
I have made this recipe a few times and LOVE IT. this time im a little short on time and was wondering if anyone had left the lemon juice/peaches sit longer before boiling. Im debating getting that ready, going to work then starting the boiling after work! Thanks for any reccomendations. I dont want to make this beautiful bright jam anything less that it normally is.
Rebecca Blackwell says
Hi Tia! I think this will work out just fine, but I would suggest keeping the peaches in the refrigerator. Stored in the refrigerator, I'm sure they will be fine for at least 24 hours, perhaps longer. I am so happy that you like this recipe! It's something my family and I look forward to every year. Please let me know if you have any other questions! xo
Tia says
So i did cut the peaches am put them in the lemon juice, and sugar, and left it in a sealed bowl in the fridge. Looks just like a previous batch 😁
Chelsee Ellis says
Would bottled lemon juice work instead of fresh? I'm unsure if the pectin content in bottled is different than fresh and will affect the jam/preserve.....
Rebecca Blackwell says
Hi Chelsea! Bottled lemon juice will work just fine. If you can, try to find a brand that is not from concentrate. Sometimes juice from concentrate can have a bit of an "off" flavor that might cary over into the preserves. Please let me know if you have any more questions!
Christy Tolliver says
As strange as this may sound, instead of cooking in water bath, can this be done in the dishwasher? I ask because, if doable, it would save time when doing large batches.
Thanks!
Rebecca Blackwell says
Hi Christy! I've heard of people using a dishwasher for canning, but have never tried it myself. After reading your question, I did a bit of research and most canning experts don't recommend it, saying that it's not reliable and might result in food poisoning. My suggestion would be to stick with the water bath method. It is a bit time consuming, but loosing a whole batch of preserves to botulism would be even worse. 🙂 Please let me know if you have any more questions! xo
Sandy Reed says
I love hot salsa, would love to can some, being that fresh tomatoes are in season. Do you have a canning recipe for hot salsa? My mom used to can salsa, it was soo good! That was years ago..This will be my first time canning...lol but I love learning !
Rebecca Blackwell says
Hi Sandy! I've actually never canned salsa. I usually just make it fresh throughout the summer as long as the tomatoes are in season. But, you've got me thinking that I should make a batch of salsa to can. If I do, I'll send you the recipe! xo
jennifer colwell says
can i use sugar substitute like splenda
Rebecca Blackwell says
Hi Jennifer! I've personally never tested this recipe with a sugar substitute, but I believe you could replace up to half the sugar with Splenda or Stevia and be ok. Sugar actually interacts with the natural pectin in the fruit to help the preserves thicken. So, substituting some of the sugar might result in a slightly runnier consistency. My concern with substituting all the sugar is that the preserves will be super runny. The other alternative would be to substitute all the sugar for Splenda or Stevia, but add some additional pectin into the mix. Whatever you decide, will you let me know how your preserves turn out?
Judy Swanzy says
I already have my peaches cup up & frozen. I will be thawing out to make these perserves. The recipe calls for 6 lbs of peaches. How many cup of peaches do I use>
Rebecca Blackwell says
In general, 1 pound of peaches is equal to 2 3/4 - 3 cups sliced peaches or 2 1/4 cups chopped peaches. Not sure if yours are sliced or chopped, but I hope this helps! Let me know if you have any other questions. And, I'd love to hear how your preserves turn out!
Kathy says
The peach truck is coming to my area on tuesday...going to buy a couple of boxes of Georgia peaches..can’t wait to try this recipe..thank you
Rebecca Blackwell says
Soooo jealous! It'll be a few more weeks before Colorado peaches are ready. Fresh summer peaches are such a treat, aren't they? Please let me know what you think of this recipe! I'll be making a big batch myself sometimes towards the end of August. Last year's batch was gone by November, so I'd better make more this year! xo
Wendy says
I’m about to make this recipe, and I was curious what the reason was for letting them sit in the lemon juice and sugar at room temperature for an hour. Is this crucial to the process for some reason? I’m trying to learn all I can about canning to make sure I understand the science of it. 😊 Thanks for the info! I’m very excited to make this jam!
Rebecca Blackwell says
Hi Wendy! Letting the peaches sit for an hour just draws out some of the juice from the peaches. This helps keep the peaches themselves more "in tact" while cooking and also reduces the total amount of time it will take to cook the preserves. Since you left this comment a couple of days ago, I'm thinking you've probably already made these preserves. How did they come out for you? xo
Laura says
So much good insight in here. Thank you for generously sharing! I’m not very experienced in preserving peaches. I found two recipes that I’m going to sort of combine. Here is why: one recipe calls for pectin (that I don’t have) also only mentions refrigerating for 3 weeks. Can someone tell me how anyone can eat 3 jars of jam in 3 weeks? lol. Another recipe suggested unflavored gelatin (which I don’t have) but it’s funny because last night before I knew what way I’d preserve them,I thought about flavored jello “peach”. Now I’ve finished canning my whole peaches. I’ve got my leftover, mashed peaches slowly cooking. This is 10 peaches, 3 tablespoons of lemon juice, 1/3 cup of sugar. When they cook down some, I’m going to add the peach jello and then can it. I’m a little worried about my venture. Should I be? At least it’s a water bath and not pressure we’re using. lol but I wanted to do something out of the ordinary. I’ve been faced with more laws of canning and not enough recipes. And so that is why I thank you for posting Rebecca!
Rebecca Blackwell says
Hi Laura! I think adding the gelatin is a great idea. How did it turn out? I'm so happy to hear that this recipe has been helpful to you! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Barbara Lumsdon says
I added rosemary and it was great. I also made some with bourbon and cooked it a little longer. Just add to taste. Also added chopped maraschino cherries to a batch.
Rebecca Blackwell says
OMG. I've never thought about adding fresh rosemary. Totally going to have to try that next time. Genius. xo
Cathy Gaffney says
Sorry I meant 6 lbs of peaches, not 2 1/2!
Rebecca Blackwell says
Hi Cathy! Thanks for the question. One pound of peaches will give you approximately 2 1/2 cups of sliced peaches. So, 6 pounds should be equal to about 15 cups. Let me know if you have any more questions! And, I'd love to hear how your jam comes out!
Cathy Gaffney says
Hi, can you tell me approximately how many cups of peaches would be equivalent to 2 1/2 pounds?
Patti Mcloughlin says
Can you use an artificial sweetener such as stevia instead of regular sugar.
Rebecca Blackwell says
Hi Patti! You can substitute stevia for the sugar, but I'd suggest adding some pectin. Sugar helps create the "gel" in jam, so if you replace it, it's important to add something else that will fulfill that duty. I'd suggest starting with 1 tablespoon of pectin. It's possible you'll need a bit more... but, if you allow the jam to boil down for quite a while, I suspect that's all you'll need. Let me know how this works for you! xo
Priscilla says
Could you cook this in a slow cooker?
Rebecca Blackwell says
Hi Priscilla! I think this would work. I've never tried to make preserves in a slow cooker, but I don't see why it wouldn't work beautifully. I'd suggest starting them off on High heat for the first hour to get the temperature up. Give the preserves a quick stir and then turn the temperature down to low. I'd guess, that you'd need to cook them on low for 6 hours... but you'll have to experiment a bit to see how long they really take. I'd love to know how this works out for you! xo
Susan says
Yep, I’m that person who reads every reply. We’ve done apple butter very successfully in a crockpot, so don’t see why preserves wouldn’t work. As you say, start on high, then cook on low until desired consistency. No scorching, no spattering and no standing over a hot stove for hours in a tiny, badly-ventilated, un-air conditioned kitchen!
Rebecca Blackwell says
I'm so glad you're "that" person. 🙂 I LOVE the idea of cooking apple butter and preserves in a crock pot. Now I'm going to have to go purchase another box of Colorado peaches just so I can try it. For the sake of research and all. 🙂
Andrea says
Hi, can this be frozen instead of canned using the same process?
Rebecca Blackwell says
I don't see why not! Just make sure to leave 1/4 - 1/2 inch of space at the top of the jar for expansion. Fill clean jars with hot preserves, seal tightly, and allow to sit at room temperature for 24 hours. Then pop in the freezer. Let me know if you have any other questions and how your preserves turn out! xo
Brenda says
The jars might break in the freezer unless you buy specific jars for freezing. I am getting ready to make this up today. Will let you know how it turns out.
Rachel says
I was curious why the jars are set upside down when done. Does this affect proper sealing at all? Thanks!
Rebecca Blackwell says
Hi Rachel! Good question. Placing the jars upside down simply encourages sealing. To tell you the truth, it's probably not necessary in this recipe. Most recipes call for either processing the filled jars in a boiling water bath OR adding hot preserves to jars and placing them upside down. I like to do both simply as insurance that all my jars will seal. Making preserves, or jam, takes a fair amount of effort, and I just never want to run the risk of a jar not sealing properly and loosing it's contents to spoilage. Let me know if that doesn't answer your question! xo
Dianne says
I made these last weekend. Very good. I'll continue to make these. Love that you don't need to use pectin.
Rebecca Blackwell says
I am so glad to hear that you like this recipe Dianne! Thank you so much for taking the time to let me know! xo
Sue says
Can you tell me how much lemon juice is equal to 4 large lemons?
Rebecca Blackwell says
Hi Sue! On average, one large lemon has about 2 tablespoons of juice. Also, thank you for asking this question. If it's something you want to know, chances are others do too! As such, I have added that information to the recipe. Good luck and please let me know if there is anything else I can do for you! xo
Mary M Hoffman says
Peaches are $.50 lb so I made your recipe last night. Followed recipe exactly and came out perfect!!
Thanks for sharing
Rebecca Blackwell says
Hi Mary! I am so glad to hear that you like this recipe! Thank you so much for taking the time to leave a comment letting me know! I appreciate it so much. xo
Bekki says
About how many large peaches are needed?
Rebecca Blackwell says
Hi Bekki! In general, 3-4 medium peaches weigh in at a pound. So, you'll need 18 -24 peaches, depending on their size. If you'd rather measure in cups, 6 pounds of peaches will equal approximately 18-20 cups of sliced peaches. Please let me know if you have any other questions! And, I'd love to hear what you think of this jam after you make it! xo
rebecca says
I’m so happy you put the amount of cups because the peaches I have a fairly small and I needed to know how many cups of diced peaches I would need for this recipe
Rebecca Blackwell says
So glad that information was useful to you, Rebecca! Please let me know if you have any other questions about this recipe! And, I'd love to know what you think of these preserves after you make them. xo
Rebecca Blakesley says
Well I made a batch of preserves with peaches from my neighbors tree. He only comes up some weekends and I didn’t want all that wasted! Absolutely love this recipe. Actually I love it so much I picked more and made another batch. This time however I blanched them first. Why didn’t I do that the first time??? Lol. It cut the time down drastically. Also I cooked it in my crockpot, lid off. It turned out darker but still oh so good! Also I am at 5800 feet so canning is different times. Had to re-can because they didn’t seal.
Rebecca Blackwell says
Hi Rebecca! I'm so happy to hear that you liked this recipe and sooooo envious of having access to fresh picked peaches. 🙂 I'm going to add your tips about blanching the peaches and cooking the preserves in the crockpot to the recipe notes so other people don't miss them. How long did you have to leave your jars in the water bath to get them to seal? Thank you so much for taking the time to leave a comment! I truly appreciate it! xo
Cheryl says
I just made this, and love the recipe, but I was devastated when one of my 2 jars broke while doing the water bath. I just used a regular flat-bottomed pan, and now I’ve been told by a friend that the jars can not touch the bottom of the pan, or the bottoms will break. Exactly what happened to me. 🙁
Laura Allee says
That was information I was scrolling down comments to find! I have a peach tree and have so many to process. Maybe add that info to the recipe for easier reference? Now I feel more confident in trying this recipe for the first time. Thank you!
Rebecca Blackwell says
Great suggestion, Laura! Adding it to the notes section of the recipe now. 🙂 I'm super envious of what sounds like a bumper crop of peaches right in your own yard! How fantastic. Please let me know if you have any questions about this recipe! And, I'd love to know how the preserves come out for you! xo
Grant Youngblood says
Question: Do you ever add anything else to this recipe? A vanilla bean? A few sprigs of rosemary? How about some booze... a half-cup of brandy or bourbon?
Rebecca Blackwell says
Hi Grant! I've never added any other flavorings to peach preserves, mostly because I don't want to interfere with the gorgeous flavor of fresh peaches. However, I'm sure a variety of flavorings would be lovely - especially if the flavor in the batch of peaches you're working with is a bit flat. Vanilla or rosemary would be lovely. I'd also think that adding a jalapeño or two would be amazing. Adding liquors would also be wonderful, but might interfere a bit with the preserves thickening. If they seem a bit runny, just make sure to continue cooking them long enough to reduce the amount of liquid. If you do add some interesting flavorings, let me know what you think! xo
Pat says
I have problems with acidic fruits, could I leave out the lemon
Rebecca Blackwell says
Hi Pat! The lemon juice is actually pretty important for two reasons: It lowers the pH level in the jam, which helps the jam thicken and "set". The lemon juice also does a lot to prevent the growth of bacteria in the jam. For both of those reasons, I'd be afraid to leave it out. However the sugar and the cooking process should mitigate the acidity of the lemon juice somewhat, making it easier on your stomach. Do you have trouble with acidic fruits in all foods?
Patricia says
Yes. I love oranges.and bought some very good oranges from the school system and couldn’t eat them. I need to advoid all acidic fruits.
Rebecca Blackwell says
Well, darn. I don't think this recipe is going to work for you then. At least, I can't say with confidence that leaving out the lemon will work. You might try to make a very small batch without the lemon just to test it. If you do, and it still turns out well without the lemon, will you let me know?
Donna says
I also live on the Western Slope in Colorado. Bought some very nice peaches and canned some of these to go along with my cherry jam. Hoping to give as Christmas presents. Thank you ! The recipe was easy to follow and is delicious !!
Rebecca Blackwell says
I am so happy to hear that you like this recipe Donna! There is just nothing like Colorado peaches from the Western Slope. Whomever receives a gift from you this Christmas is a lucky person! Thank you so much for taking the time to leave a comment for me. I appreciate it so much! xo
Patti says
Lemon is actually alkaline once it is eaten and should not be a problem.
AKRiley says
Same here.And even the slightest amount of lemon and I can taste it. I prefer using a product called
Fruit Fresh instead. To me, it has no taste whatsoever. It keeps the peaches a beautiful natural color. You can find it on the Ball Canning website or in stores. I get mine at Walmart where the canning supplies are located. I get beautiful preserves every time! Hope this helps!
Aaron says
I just found the recipe yesterday. I made a 1/2 batch to test it. Adding 2 habaneros (without seeds or membrane) a subtle spice was added by doing so- great recipe, incredibly delicious.
Rebecca Blackwell says
Hi Aaron! I am so happy to hear that this recipe worked out well for you. I LOVE that you aded haberneros. Chilis are maybe my favorite flavor in the world, especially when they are combined with something sweet. The next time I make these preserves, I am going to follow your lead! Thank you so much for taking the time to leave a comment for me! xo
Julie says
My peaches turned dark during the cooking process. I used a heavy nonstick pot, so I'm wondering if the peaches reacted to the metal in the pot? The preserves tasted fine, just a bit dark.
Rebecca Blackwell says
Hmmm... Julie, I'm not sure if your pot caused the peaches to darken or if it was caused by something else. The main reason for the lemon juice in this recipe is to prevent the peaches from getting too dark. With such a long cook time, some darkening is inevitable, but the goal of course is to end up with peach preserve that still looks like peaches! It's possible that there simply wasn't enough lemon juice in your batch. While I've never tried this myself, I've read that adding some ascorbic acid, which is just powdered vitamin C, can help prevent browning even more than lemon juice. The next time you make a batch, I'd suggest adding some ascorbic acid and seeing if that does the trick. I hope this helps! xo
Cheryl says
An aluminum pan can cause this. I use Sarai less steel or Porcelain
Rebecca Blackwell says
Ahhhhhh.... yes. Great catch. That could totally be the reason. Thanks for pointing this out. I'm going to add a note in the recipe about not using aluminum pans to make this jam. Thank you!
Amy Warner says
Ive made this recipe twice. I love it! I used fruit fresh in addition to the lemon juice. there is no browning what so ever, even with the long cook time. It maintains the beautiful color of the fruit
Rebecca Blackwell says
I am so happy to hear that this recipe is working out so well for you Amy! Thank you so much for taking the time to let me know. I truly appreciate it! xo
cheryl cwalinski says
Can raw honey be substituted for the white sugar?
Rebecca Blackwell says
Hi Cheryl! You can replace all of the sugar in this recipe with honey, but you'll need to add a bit of pectin. Honey is sweeter than sugar, so I'd use approximately 1 1/2 cups of honey and 1 tablespoon of pectin. You'll also probably need to cook the preserves longer... Just be patient and use the "freezer test" to determine when they are done. (Place a small dish in the freezer until very cold. Spoon a small amount of preserves onto the cold dish, allowing it to cool quickly and providing an accurate sense of how thick the juice is.)
Please let me know if you have any other questions! And, I'd love to hear how your preserves come out for you! xo
Jeannie says
I made these preserves this afternoon. Had a little extra so I put in a very small jar in the fridge. Just tired them and YUMMY! Thank you for an easy to follow, no pectin recipe.
I do believe the lemons I used were extra-large, will use 3 lemons next time as I can taste some lemon. Hope this goes away in the canned jars.
Rebecca Blackwell says
I am so glad you enjoyed this recipe, Jeannie! Thank you so much for taking the time to let me know! xoxo