Canning peach preserves is a perfect way to enjoy the taste of fresh summer peaches all year long! This simple peach preserves recipe does not contain pectin, allowing the taste of fresh peaches to take center stage.
Preserving the bounty of summer 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. Colorado peaches are grown in the western part of the state, in an area called The Grand Valley. The Grand Valley’s climate of hot days and cool nights is perfect for producing famously large, sweet, juicy peaches that are incredibly delicious.
I looked forward to Colorado peaches aaaaallllll 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 plan to visit the Grand Valley 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 and freeze as many as I can.
Because there’s really nothing better than opening a jar of sweet, juicy peach preserves on a cold, dreary January morning.
What’s the difference between Peach Preserves, Peach Jam, and Peach Jelly?
Jelly is made from fruit juice rather than whole fruit. It has it’s place, but it’s not what I’m looking for when I want to preserve the fruit itself. Jam and preserves are very similar and the terms are sometimes used interchangeably. The big difference between the two is that jam uses crushed fruit, while preserves uses whole chunks.
Both jam and preserves are made from fresh fruit and sugar, and sometimes contain pectin, a naturally occurring substance in certain plants and fruits like apples and oranges.
Perfect Peach Preserves With No Added Pectin
There’s nothing wrong with using pectin in jams or preserves. But, it can interfere with the taste of the fruit slightly and using too much can create a somewhat jell-o like consistency. So, I prefer to just not use it if I don’t have to.
Even though peaches contain very little natural pectin, I find it’s not necessary to add additional pectin as long as you allow the peach preserves to cook long enough. A long, gentle simmer concentrates the peach juice, intensifying the flavor and creating a thick, delicious syrup surrounding all those delicious peach pieces.
Important tips for making the best peach preserves:
As the peach juice concentrates and thickens, it will start to splatter a bit. This can’t 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 a large enameled cast iron dutch oven. If you don’t have a heavy, thick bottomed pan, it’s ok – just make sure to stir your preserves quite frequently to prevent scorching.
This recipe includes instructions for canning the preserves, but you can skip that step and just store the preserves in the refrigerator for up to 3 weeks if you plan to use it quickly. 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.
How long does it take to make Peach Preserves?
The total time really 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. 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.
Making peach preserves is much easier than you might think
This recipe is truly simple, requiring little else than chopping peaches, stirring them from time to time, ladling the preserves into jars and boiling them to seal.
Besides, when you are sharing jars of peach preserves with your closest friends at Christmas, or slathering a piece of toast with fresh peach preserves in the middle of February, you’ll be so glad you did.
Tips and Tricks from Readers for Perfect Peach Preserves
Over the years, many generous people have left a comment on this post with their tips and tricks for getting perfect 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.
- 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.
- 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 the peaches or puree them and they were delicious. (I haven’t tried this yet, but am completely intrigued by the thought of not having to peel all those peaches.)
- 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!”
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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 baking!
Peach Preserves Recipe
Canning peach preserves is a perfect way to enjoy the taste of fresh summer peaches all year long! This simple peach preserves recipe does not contain pectin, allowing the taste of fresh peaches to take center stage.
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!
Ingredients
- The juice from 4 large lemons (approximately 8 tbsp/ 117ml)
- 6 lbs fresh peaches
- 2 1/2 - 3 1/2 cups (500 - 700g) granulated sugar
- Eight 8-oz glass jelly jars
Instructions
- Pour the lemon juice into a large, heavy bottomed sauce pan. 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 1/2 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. (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 1/4 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 1/2 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
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 it within 3 weeks. Properly sealed jars can be stored in the cupboard for up to 12 months.
Tips and Tricks from readers who've left comments and sent messages about how they've made peach preserves:
- 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.
- 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.
- 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 the peaches or puree them and they were delicious. (I haven't tried this yet, but am completely intrigued by the thought of not having to peel all those peaches.)
- 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!"
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Nutrition Information:
Yield: 64 Serving Size: 1Amount Per Serving: Calories: 47Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 0g
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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.
I am so glad you enjoyed this recipe, Jeannie! Thank you so much for taking the time to let me know! xoxo
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.
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
An aluminum pan can cause this. I use Sarai less steel or Porcelain
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!
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
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
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?
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
I have problems with acidic fruits, could I leave out the lemon
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?
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.
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?
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 !!
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
Lemon is actually alkaline once it is eaten and should not be a problem.
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.
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
Can you tell me how much lemon juice is equal to 4 large lemons?
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
Peaches are $.50 lb so I made your recipe last night. Followed recipe exactly and came out perfect!!
Thanks for sharing
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
About how many large peaches are needed?
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
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
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
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.
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
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!
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
I made these last weekend. Very good. I’ll continue to make these. Love that you don’t need to use pectin.
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
I was curious why the jars are set upside down when done. Does this affect proper sealing at all? Thanks!
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
Hi, can this be frozen instead of canned using the same process?
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
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.
Could you cook this in a slow cooker?
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
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!
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. 🙂
Can you use an artificial sweetener such as stevia instead of regular sugar.
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
Hi, can you tell me approximately how many cups of peaches would be equivalent to 2 1/2 pounds?
Sorry I meant 6 lbs of peaches, not 2 1/2!
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!
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.
OMG. I’ve never thought about adding fresh rosemary. Totally going to have to try that next time. Genius. xo
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
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
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!
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
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!
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
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>
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!
can i use sugar substitute like splenda
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?
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 !
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
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!
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
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…..
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!
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
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
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.
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
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.
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
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 😁
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!
AMAZING!!! used 1/2 cup honey and 8 tbs of fresh squeezed lemon and 6 lbs of peaches – AMAZING! Thank you!!
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
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.
What a beautiful story, Patricia. Thank you so much for sharing it with us! I hope your peach preserves come out perfectly. xo
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 🌷
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
Can this be stored outside of refrigerator? How long will they last at ambient temperature?
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?
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
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
Can I half this recipe?
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
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!
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
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.
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
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!
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
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.
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!
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
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!
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. 🙂
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!
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
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.
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
not sure where i’ve gone wrong. i ended up with something the texture of applesauce.
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
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!
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
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!
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
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!
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
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
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
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.
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
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!
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
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.
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.
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
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!
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
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.
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?
Hi there! How much preserves did you get from this recipe?
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!
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
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?
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.
Hi! I looked at A LOT of recipes and settled on yours! Thank you! It is wonderful! Easy to do, and delicious!
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
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.
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
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.
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
Just wondering can you use this recipe with white peaches?
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
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!
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
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!!