Peach Preserves

Peach Preserves

Golden peaches simmered down with sugar and lemon into a glossy, spoonable preserve.

Total 1 hr 30 min Makes 64 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Ripe peaches break down slowly with sugar and a splash of lemon juice until thick and glossy, with soft pockets of fruit throughout. Ladle it into jars for toast and biscuits, or spoon it warm over ice cream. This small-batch method skips added pectin, relying on time and reduction for set.

Ingredients

  • 4 pounds ripe peaches, peeled, pitted, and chopped
  • 3 1/2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt

Method

  1. Bring a large pot of water to a boil. Score an X in the bottom of each peach, blanch for 30 to 45 seconds, then transfer to an ice bath and peel away the skins.

  2. Halve and pit the peaches, then chop the flesh into small pieces, measuring about 8 cups total.

  3. Combine the chopped peaches, sugar, lemon juice, cinnamon, and salt in a 6-quart saucepan and stir to coat. Let sit for 15 minutes so the sugar draws out the juices.

  4. Set the pot over medium-high heat and bring to a boil, stirring frequently to dissolve the sugar.

  5. Reduce heat to medium-low and simmer, stirring occasionally and skimming foam, until thickened and glossy, 40 to 45 minutes. Mash some peach pieces against the side of the pot with a spoon for a thicker texture.

  6. Test the set by dropping a small spoonful onto a chilled plate; it should wrinkle slightly when pushed with a finger. Continue simmering a few more minutes if it runs thin.

  7. Remove from heat and ladle the hot preserves into clean half-pint jars, leaving 1/4 inch headspace.

  8. Wipe jar rims, apply lids and bands, and process in a boiling water bath for 10 minutes if canning for long-term storage, or cool and refrigerate for immediate use.

  9. Let jars cool completely on a towel-lined counter before checking seals and storing.

Rate this recipe

★ 3.6 (1)

Peach Preserves

Ripe peaches break down slowly with sugar and a splash of lemon juice until thick and glossy, with soft pockets of fruit throughout. Ladle it into jars for toast and biscuits, or spoon it warm over ice cream. This small-batch method skips added pectin, relying on time and reduction for set.

1 hr 30 min 64 oz 90 cal

Ingredients

  • 4 pounds ripe peaches, peeled, pitted, and chopped
  • 3 1/2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt

Method

  1. 1

    Bring a large pot of water to a boil. Score an X in the bottom of each peach, blanch for 30 to 45 seconds, then transfer to an ice bath and peel away the skins.

  2. 2

    Halve and pit the peaches, then chop the flesh into small pieces, measuring about 8 cups total.

  3. 3

    Combine the chopped peaches, sugar, lemon juice, cinnamon, and salt in a 6-quart saucepan and stir to coat. Let sit for 15 minutes so the sugar draws out the juices.

  4. 4

    Set the pot over medium-high heat and bring to a boil, stirring frequently to dissolve the sugar.

  5. 5

    Reduce heat to medium-low and simmer, stirring occasionally and skimming foam, until thickened and glossy, 40 to 45 minutes. Mash some peach pieces against the side of the pot with a spoon for a thicker texture.

  6. 6

    Test the set by dropping a small spoonful onto a chilled plate; it should wrinkle slightly when pushed with a finger. Continue simmering a few more minutes if it runs thin.

  7. 7

    Remove from heat and ladle the hot preserves into clean half-pint jars, leaving 1/4 inch headspace.

  8. 8

    Wipe jar rims, apply lids and bands, and process in a boiling water bath for 10 minutes if canning for long-term storage, or cool and refrigerate for immediate use.

  9. 9

    Let jars cool completely on a towel-lined counter before checking seals and storing.