Country Peach Preserves
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My mom makes the most amazing fruit preserves. We enjoy her garden fruit all year long this way. This peach preserves recipe takes a couple days; a longer process than most of the peach preserve recipes I’ve seen online but its worth the wait. It’s not watery like most of the recipes that rush the process.
This isn’t speed dating. You’ll get to know your peaches over a couple days and and be rewarded with some mighty fine preserves. If you are thinking about Christmas already (as I am), you can make preserves now, slap a label on in December and give them away as gifts to neighbors, co-workers, nursing directors (wink, wink) – I guess this means I can’t eat all of them myself.
Ingredients for Peach Preserves:
11 lbs peaches, rinsed
4 cups white sugar
Juice of 1 medium lemon
What you will need:
- 5-6 pint-sized jars with lids. I purchased them at Walmart.
- Large Stock Pot (20Qt+) with Rack (or purchase a canner)
- Jar lifter to safely transfer the jars
How to Make Peach Preserves / Peach Jam:
To blanch the peaches:
1. Fill 2/3 of a large soup pot with water. Bring to a boil. Add peaches for 30 -45 seconds, then remove with slotted spoon or this OXO strainer
2. Peel the skin (most of them peeled easily by hand, but there were a stubborn few that required a knife), cut the peaches into quarters and remove pits.
Cooking the Preserves:
1. Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon. Drizzle well with 2 cups sugar, toss and drizzle again with the remaining 1.5-2 cups so the sugar reaches all the peaches. Here’s where you need to use your judgement.
If your peaches are very sweet, you may only need 3 1/2 cups of sugar total. You can add more sugar to taste while its cooking, so don’t panic at this step. You’ll do great!
2. Let peaches sit at room temp with the sugar for about 30min -1 hour, or until sugar is dissolved.
3. Place the pot over the stove uncovered and bring to a light boil, stirring to prevent scorching. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. If it stops boiling after you stir it, continue boiling.
Once the whole pot is at a light boil, simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
4. As soon as it cools, repeat step 3. You will bring it to a light boil a total of 5 times. This is why it takes 2 days to make. It’s really easy though. Definitely not rocket science to bring a pot to a boil and give it a few stirs :D.
You can go to work and come home then return it to a boil; there’s no “set” time that you need to be reboiling it. If 2 days doesn’t work for you, by all means, take 3 days. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 6 times if you wish.
(Note: the fifth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools.)
5. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot.
To sterilize the jars:
- To sterilize your clean jars: wash them and let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
2. Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
3. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.
4. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate preserves and enjoy within 3 months.
Tada!! You’ll make it and think “hey that wasn’t so bad.” Well, that’s what I thought the first time I made them.
Current Canning Guidelines:
Recipe updated in 2019 to reflect new canning standards. Previously we used the oven method. You can get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions.
Country Peach Preserves
Ingredients
Peach Preserves Ingredients:
- 11 lbs peaches, rinsed
- 4 cups white sugar
- Juice of 1 medium lemon
What you will need:
- 5-6 pint-sized jars with lids.
Instructions
To blanch the peaches:
- Fill 2/3 of a large soup pot with water. Bring to a boil. Add peaches for 30 -45 seconds, then remove with slotted spoon and drain the pot. Remove peaches immediately to a large bowl of cold water.
- Peel the skin, cut the peaches into quarters and remove pits.
Cooking the Preserves:
- Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon. Drizzle well with 2 cups sugar, toss and drizzle again with the remaining 1.5-2 cups so the sugar reaches all the peaches. If peaches are very sweet, you may only need 3 1/2 cups of sugar total. Add more sugar to taste while its cooking.
- Let peaches sit at room temp with the sugar for about 30 min -1 hour, or until sugar is dissolved.
- Place the pot over the stove uncovered and bring to a light boil, stirring to prevent scorching. Once the whole pot is at a light boil, simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
- As soon as it cools, repeat step 3. You will bring it to a light boil a total of 5 times. Preserves have plenty of sugar so they won't spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 6 times if you wish. (Note: the fifth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools.)
- The last time you bring it to a boil you will want to transfer it to sterilized jars while it's boiling hot.
To sterilize the jars: wash them and let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
- Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
- Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate preserves and enjoy within 3 months.
Signs of Spoiled Canned Food:
With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:
- the jar is leaking, bulging, or swollen
- the jar looks damaged, cracked, or abnormal
- the jar spurts foam or liquid upon opening
- the canned food is discolored, moldy, mushy, slimy, or smells bad
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thank you for this recipe! I made it last summer, sort of. I didn’t measure anything. It turned out beautiful and the peach flavor was incredible!
It is now closing in on Christmas and I was wondering if you could use this heat and cool process with other fruits? Not stone fruits. Like strawberries and cranberries?
In the past I have not had the greatest relationship with pectin.
Hi Kristin, I haven’t tried this method with strawberries but I think it would work. You may not have to cook it down repeatedly – that is done with this recipe so it doesn’t turn dark which isn’t the concern with strawberry. Cook the strawberry until a small amount of liquid turns to gel on a plate after it cools.
If the seal takes, how long is it good for? Does it still need to be refrigerated?
Hi Meghan, If the seal does not form, refrigerate preserves and enjoy within 3 months or we’ve kept this in the freezer for up to 6 months . If it takes. It will keep for at least a year if it is sealed correctly and stored in a cool, dry (low light place).
Just canned up a batch of your peach jam. The recipe was easy to follow and the jam is absolutely wonderful. Thank you for sharing this recipe.
You’re so welcome, Jessie. Happy to hear that you loved it!
Hi! Excited to try this! In your experience, about how long does it take once you remove from the heat until it cools enough to move onto the next boil? Trying to figure out how time when I should be home to do each boil. Thanks!
Hi Brittany, it usually takes around 6 hours if I remember correctly. It depends on the temperature of the room and how wide your pot is. I think it could be done after 4-5 hours to speed things up a bit.
I have never made peach jam so I’m wondering how to determine how many peaches are in 11 pounds?
Hi Christina, the best way is to weigh them.
Hi,
I missed the sale on the peaches, so I bought 11 lbs of nectarines when they went on sale.
I made the preserves using the exact same recipe ( did not peel). Turned out very good! Tast, with good consistency and color.
I got exactly 15 6oz jars.
Thanks for this simple and straightforward recipe .
Hi Nita! That’s great to know. Thanks for sharing that with us.
Instead of canning, could I freeze this, like the strawberry freezer jam?
Hi Cathy! Yes, we’ve kept this in the freezer for up to 6 months or longer in a deep freezer.
Hi,
I love your recipes!
I have been working on my first batch. I used white sugar, lemon & I carefully cooked them down 4 days, never burning. My peach perserves are very dark in color—looking almost the color of applesauce—What did I do wrong?????
Anyone, Please help as I want to do more but want them looking lighter like peaches.
Hi Liz, did you make any substitutions or do anything differently? It could be the type of peaches used. The addition of lemon juice helps to preserve its bright color. The method that we use for the multiple boils versus an extended boil is supposed to help keep its color as well. I’m sure it will still taste great. Also, if you used a different sugar that could cause it to be darker.
I’ve used this recipe for the last 4 years. It’s an amazing. I can’t time the canning process quite right this year. Do you think the finished preserves will keep ok in the fridge for a day before I can put them up or will they brown?
Hi Katy, you can keep them in the refrigerator although they won’t have quite as long of a shelf life. If the cans didn’t get sealed properly, you can also freeze for up to 6 months or longer in a deep freezer.
Hi
Can I use nectarines instead of peaches in this recipe? I am planning to make it this week.
Thanks.
Hi Nita, I have not tried this with nectarines to advise.
Oh, I enjoyed making these preserves soooooooo much! I dreaded peaking the peaches, but the blanching method was a real breeze. I originally planned to process the peaches six times to be sure they were nice and thick, but went with the five times as the original instructions say. They thickened up so nicely! I added 1/2 teaspoon of ground ginger and a tablespoon of orange juice. By far the best peach preserves I’ve ever had!
That’s awesome! Thanks so much for your great comments and review, Angie. We’re happy to hear that you had a great experience making our Country Peach Preserves.
Could you substitute apricots for the peaches and would you suggest the same 11 pounds of fruit?
Hi April! I have not tested this with apricots to advise. You may enjoy the Apricot Raspberry Preserve recipe that I have on my blog.
Do you have an estimated time that it takes to cool the peaches between boiling?
Hi Shirley! I’m sorry, I don’t have that exact time and this time can fluctuate depending on the temperature in the kitchen as well.
I made this and I think it is too sweet. I wonder if it is because I may not have had enough peaches, though I am sure I started out with enough. It may be helpful to add the amount of prepared peaches you should have. Like 16 cups of prepared fruit. Mine was also quite dark. Maybe my sugar? I used organic and it is not pure white.
Hi Suzanne, it’s hard to say without being that, but not having enough peaches will definitely cause it to be more sweet. It’s also likely your peaches were very sweet as well. Any substitutions will alter the outcome.
I was not a fan of using so much sugar myself, so when I prepared them (using #2 peaches which are very sweet anyway), I stirred in the original 2 cups of sugar and that was sweet enough. I also only had 9.5 pounds of peaches to use, but I simply washed and left the skins on, pitted and sliced. They were delicious fresh from pot and again absolutely peachy after a couple of weeks. The color was darker than my peach jam with pectin, but not at all unlovely.
Thank you so much for sharing that with us.
Hi Natasha, thgis has nothing to do with the peach preserves. I want to let you know your son did a wonderful job on his Christmas song. Good job!
Aww, thank you, Linda! We’re so proud of him! I’ll pass this moment on to him! Merry Christmas!
Your recipe is wonderful and easy to follow. I made it twice. First, just as suggested, the second time, I added habanero peppers that I halved, seeded, and added during the cooking step. I did remove the peppers after the cooking step as I was hoping to impart just enough heat for flavor but not for the peach flavor to be overwhelmed. It was a delicious sweet heat hit. I’ve found my go-to gift for those holiday hostess gifts one never knows what to bring. P.S. it was FANTASTIC over a brick of cream cheese served with crackers.
Thank you for sharing, we appreciate it!
This my first try at preserving/ canning peaches. The recipe was easy to follow and turned out great!
I’m so glad it was easy to follow Dorina! Thank you for sharing your great review with me!
I am in the process of doing this; I have gone according to directions and the color has turned more amber . . . not too worried, but wish it had retained the bright orange! I am going to take my stick blender and break down a bit – I don’t like the large chunks!
Hi Carolyn, did you make any substitutions or do anything differently? It could be the type of peaches used. The addition of lemon juice helps to preserve its bright color. The method that we use for the multiple boils versus an extended boil is supposed to help keep its color as well. I’m sure it will still taste great. Also, if you used a different sugar that could cause it to be darker.
HI Natasha,
your peach preserve recipe turned out fantastic! Have you tried this same recipe using strawberries?
That’s great, Vickie. No, I have not tested this with strawberries.
Hi Natasha! Can I make this ahead of time and can it within a couple days?
Hi Ashley. I have not tested any other way of making this preserve to know what the results would be.
Is it normal to have small chunks of peaches after 5-6 of the cooking sessions? Many thanks!
Hi Jennifer. Yes, this could still have chunks in it.
Hi there Natasha, trying your recipe for the first time and am super excited. Question – you suggest 1 lemon, but I see there’s a number of recipe developers that suggest bottled lemon juice to ensure the acidity meets canning specs. Thoughts?
Second, is there a quantity you’re aiming for for the lemon juice (i.e. 4 Tbsps)?
Hi Jen, I’ve never used bottled lemon juice for canning but also keep in mind that sugar is a preservative. Also, yes, 1 medium lemon is about 4-5 Tbsp of juice.
Thank you! The recipe was fantastic. So much so, I made a second huge batch today. Great gift for the holidays. 👍
Absolutely! This is a great gift idea! So glad you enjoy this recipe, Jenn! Thank you so much.
Awful. This recipe did not work and was a huge waste of time, energy, and beautiful fruit.
Hi Sally, this has been a very popular recipe for us over the years and our go-to for making peach preserves. Can you provide more details on what happened and I will do my best to troubleshoot.
I made these last year – first time ever making Peach Preserves of any kind – and it was DELICIOUS! The recipe was simple to follow too. Thank you for this recipe and all your others. We watch your Youtube channel often to get more recipes and ideas! Thanks again!!
You’re welcome! I’m so happy you enjoyed it, Mandy! Peaches are in the perfect season right now to make preserves!
These peach preserves turned out amazing! Thank you for sharing recipe.
So glad you loved it!
Hi, love all your recipes! Can I use jam jars (250 mL/1 cup) instead of pint jars?
Hi there, I’m sure that’s fine!
Was a tad short on peaches so added in ripe pears (and a touch of fresh finely grated ginger). Perfect with roast pork, or anything else you can think up!
That’s great! Thank you for the review. 🙂
Made this peach recipe it was awesome. Did all the steps and it was so worth it. Didn’t have enough peaches so I added apple. Delish just had it on fresh bread. I am such a fan. Again one of your recipe’s did’t disappoint.
Hi Kathy! Apple/Peach combo sounds amazing! I’m so glad you enjoyed this recipe. Thank you so much for the wonderful feedback. 🙂
Natasha this peach recipe is awesome. It is so worth all the steps. Thank You I am such a fan
Thank you very much, Kathy! 🙂
I am currently making half of this recipe and would like to know if I can put the finished preserves in a steam canner in lieu of water bath. I believe they are both the same but want to check to make sure. Thanks for your time.
Hi Sue, I haven’t tried that in a steam canner to advise. If you experiment, let me know how you liked the recipe.
11# of peaches before or after removing skin and pits? Seems like a silly question but first time and don’t want to mess it up!
Hi Kelly! 11 lbs of peaches prior to removing their skins. 🙂
Hi! My grandmother said she misses her mothers Peach Preserve, so I’m going to try this recipe. I wanted to ask if I do not have a canning pot, what else can I use? Also, when canning, am I covering the jars completely in water?
HI Danielle, you can use a large pot but it’s best if you can put a rack in the bottom (you can even use the rack from the bottom of your instant pot in a large stock pot). Also, yes, it is recommended now to cover the jars with water.
I have a canning pot but actually prefer to use a folded kitchen towel on the bottom of my pot to increase stability when adding and remove the jars and also keeps the jars stable during the water bath boil. A silicone hot pad also works.
So many reviews already but think it is worth noting that Sure-Jell recipe calls for 3 lb peaches which makes 4 cups peaches but then adds 5 1/2 cups of sugar. I used 12lb of fruit (some was not perfect) but used 4 cups of sugar for the whole batch. I’m guessing this might not be too much sugar for a diabetic. (Would have been 22 cups for that much with sure-jell recipe)
Thanks for sharing that with us, Linda.
The Sure-Jell recipe is for jam, not preserves. The consistency is completely different.
I discovered your no pectin no rush plum recipe a few years back. I continue to direct others to these recipes every year. Thanks for sharing.
Nice, that is kind of you, thank you for sharing my recipes!
I’ve made peach preserves for 3 yrs, using other recipes, since we moved to the PNW. I’d never made any preserves or jam in my life and while they’ve all been tasty, they’ve been too runny for my liking. I prefer no pectin but unless I added pectin, or more sugar, it remained too runny. But currently in the process of following your recipe. While it’s a longer process, the extra wait times make perfect sense for thicker preserves. I’m on my first slow boil and so excited for the finish! I’ve been trusting your recipes for 2 yrs now and none have steered me wrong!
Thank you so much for sharing that with me, Martha! I’m so happy you enjoyed that, and it all worked out!
Is there a way to convert the weight of the peaches to amount of cups?
Hi Sherry, I’m sorry this does not work to convert that way. I did not measure the recipe in cups. Weighing the peaches was the most efficient and productive way to do it. A quick google search suggests that 1 pound of peaches is (4 medium) = 3 cups sliced. I hope that helps.
Can the peaches sit on the counter for two days without being boiled and be okay? I will boil for the 5th time just before canning.
Hi Jean, there’s no “set” time that you need to be reboiling it. If over 2 days doesn’t work for you, you can take 3 days. Preserves have plenty of sugar so they won’t spoil at room temp if you leave them on the counter overnight so I assume 2 days would be fine as well.
Can you use bottles lemon juice or does it need to be fresh lemon?
Hi Maureen, we prefer to use fresh lemon! Natural lemon juice helps preserve the color.
This is a great recipe! The only thing I will say about water bath canning is that natural lemons vary in terms of acidity, so in order for it to be 100% safe on the shelf I’d use bottled lemon juice.
Hi KJ, I was thinking the same thing. How much bottled lemon juice would you recommend?
I did use bottled lemon juice and it worked great. I used 3 cups of sugar instead of 4 but turned out really great. Love this recipe
This is a great recipe. Making second batch because we gave it all away. Warning that bubbling peach concoction is like molten tar if it splashed on your hand while stirring
Thanks for the reminder and that’s awesome that you’re sharing with others!
The peach recipe is presented very well. Ending up with exactly 11 lbs of prepared peaches (shunned and pitted) is not easy to achieve for many folks. Using 4 cups (200 grams a cup) and converting 11 lbs to grams, I calculated the amount of sugar to add is 16%. The percentage works for any amount of peaches and in metric and English units.
I read with curiosity as to why bring to a low boil and turn off. I do not understand the logic. If this is your moms process, maybe she had a lot going on and could not watch constantly so brought to a boil, turned off, and returned to the preserves when she had time.
Hi Richard, it has to do more with the color not getting too dark as with extended boiling.
Also, the 11 lbs. of peaches is prior to peeling and pitting, not after.
My first time making peach preserves and I was a little doubtful about the 2 day method. Everything turned out great! I did add 1/2 teaspoon of cinnamon and nutmeg each.
I am wondering if this same method can be used for pears?
Hi Sara! So glad you enjoyed this recipe. The cinnamon and nutmeg additions sound amazing!!! I have not tested this with pears to advise if it would work the same. If you experiment, please let us know how it goes. 🙂
I’m in my 3rd bill and it doesn’t look as though the peaches are breaking down very much. Also, it’s still very watery. I’m doing a half recipe only because I didn’t have 11lbs of peaches (I used 6lbs and half the sugar) and followed the recipe without any additional deviations. My peaches are very ripe, and large juicy Georgia peaches, could that be the reason why it’s still so watery? Can I add a 6th, 7th boil until I like the consistency? Should I also use a masher to mash up the rest of the peaches?
HI, it could be the variety of peaches and I think it’s a good idea to break them up manually which might help you get to your desired consistency sooner.
Natasha…can I substitute Splenda for the sugar? Also…have you ever added corn starch instead of pectic to any of your jam recipes?
Hi Lynn. No, I have not used cornstarch. I have not tested Splenda in this recipe but one of my other readers stated they’ve used it many times with great success and taste. You must water bath the filled jars as there is no sugar protection to prevent bacterial/mold growth.” I hope that helps.
This is probably too late, but “NO” to the cornstarch. Neither cornstarch nor flour are safe to use in canning. ClearJel is the safe way to go.
Does this recipe have to be refrigerated or can they be on the shelf
There is no need to refrigerate them, because the sugar will keep them from spoiling. They have a shelf life of about a year and maybe longer if they are canned and tightly sealed.
Made this per recommended receipe, jam doesn’t seem to have set.
Hi Melvin, thank you for sharing that with me. Was there anything possibly altered in the process or substitutions made to the recipe?
Is it possible to add a shredded peeled apple to this recipe (for the pectin) without altering the flavor too much? I did this for a no-pectin strawberry jam and couldn’t taste the apple at all in the finished product BUT I think peach is a subtler flavor. What do you think, Natasha?
Hi Tina, I haven’t tried that myself to advise on the outcome. If you experiment, let me know how you liked the recipe.
i am having a difficult time finding the time to do the *whole* process – can I freeze the preserves after the 4th or 5th heating and then when I am ready to complete the process, do the simmer process 1 or 2 times before canning?
Hi Barb, I haven’t tested it that way but I think once it’s frozen it probably should remain a freezer jam.
Hi Natasha,
This is my 5th recipe for making peach preserves & I can finally say this is the one!
Peaches are quite expensive & difficult to find good ones here in the U.K. (they are normally picked under ripe & shipped in so are either green inside or they go off before they are fully ripe) so I bought approximately 6 pounds & ripened them in full sun. Oh joy at last beautifully ripe, juicy & the perfect recipe which led to perfect peach preserve. Thank you so much for this brilliant recipe. We can’t even buy peach preserve here, the only time I get some is if my friend brings me some from Spain.
I can tell you if I can get more decent peaches I will be making another batch.
Thanks again & hello from Liverpool U.K.
Hi Jill! I’m so happy to hear that this has become your go-to recipe for Peach Preserve. Thank you for the review.
I have pounds of white peaches but few yellow peaches. Will this recipe work for white peaches?
Yes, I think that would be fine.
In the process of making these. In between boils I am keeping the lid on because we have 2 black labs and I really really don’t want to take a chance of having dog hair in it. That would be awful. I’m on the 4th boil and it still seems a little watery. Should I add an extra boil or two to the recommended amount?
Hi Hannah, if you have a splatter guard (mesh lid), that might work well. It helps to keep the lid open for the steam to escape. I would probably boil another time or two to get the extra steam out. It could also be due to super juicy peaches that it may need a little longer just be careful not to scorch the bottom as it thickens up.
Hello, this is more of a comment. Is the 11 lbs. before slicing or 11 lbs. sliced peaches.
Hi Kathleen, that is 11 lbs before slicing the peaches. I weighed the peaches whole.
Looking forward to trying this and handing them out over the holidays.
In the directions, you mention “If the seal does not form, refrigerate preserves and enjoy within 3 months”. If it does seal, how long do they last?
Hi Brigitte, it will keep for at least a year if it is sealed correctly and stored in a cool, dry (low light place)
Do you have recipes for baby food? I have apple trees and want to make applesauce and next summer-peaches for a new great-Grandson.
Hi Dolores, I have an applesauce recipe HERE.
Can I freeze the jars instead of putting in a water-bath? Will this recipe work as a freezer jam?
Hi Rosie, that should work fine to freeze instead of canning.
My peach preserve using your recipe tasted wonderful, but turned brown after all that boiling. Its still good to eat, but not for Christmas gifting…
Hi Ivonne, the key is to not boil the peaches at too high of heat which can cause browning.
Hi, I started mine yesterday, I am so excited. I really LOVE that you can take more than a day to make this. I do have one question. When you boil it multiple times does this replace the need for Pectin? I was raised with canning but have never attempted it until now. My most favorite canned item growing up was my neighbors grape juice. Thank you for all of your delicious recipes and your contagious smile.
Hi Angie! That’s right! The idea of this recipe is a method to avoid adding pectin.
I make home made pasta sauce every year. I sterilize the jars and lids, pour the prepared sauce in and wait for the pop. I never “can” this. I have done the same years ago with apple, grape, and strawberry jam. Can I do the same for this recipe?
Forgot to ad. I used pectin back then. Don’t want to now, so hoping I can do the same as I do for my sauce.
I’m doing this recipe for first time. Directions say to simmer first boil for 10 minutes. Do the remainder of the boils need to be ten minutes or just brought to a light boil.
Hi Kay, that’s right! As soon as it cools, repeat step 3.
Can I do this with only 4 pounds of peaches? What would I change? Thanks
Hi Cindy! you can try it with 4! I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Do you know if that amount of sugar is necessary for canning safety? I’m making this now and I’ve added 2.5c of sugar and it already seems really sweet to me (we have fresh picked peaches).
Hi Hannah, I have not tested it any other way or with less sugar so I can’t say for sure. Feel free to experiment, we’d love to know how it goes!
I’m used to recipes showing the weight of the finished product….so I peeled and chopped all my peaches then went to make and I have no idea the weight of finished chopped peaches I need to do this recipe. Can you let me know. I have 3kg (6.6lbs of the finished product)
Hi Jennifer, I didn’t weigh them after. We started with 11 lbs of peaches before peeling and pitting. It should yield 5-6 pint jars and not half-pint.
I am making the peach preserves now and weighed it: 11 lbs whole peaches came to 9 lbs after pitting and skinning.
Hi Natasha!
I just followed your recipe and my peach preserves came out perfectly! Delicious and not runny! I’ve made peach preserves from my Grandma Thora’s recipe from the 1920’s. Although delicious, it was very runny. Also I’m so happy I could make this with 3 simple ingredients & no preservatives!
Thank you so much – I look forward to following more of your recipes!
I’m so glad you gave my recipe a try, Christine! I’m happy to hear this was a hit! Thank you for your lovely review!
Not a difficult recipe but I don’t think 4 cups of sugar is close to enough for 11 lbs of sugar… my jam is barely sweeter than peaches by themselves would be! 😭 🙁 After two days of work, I’m so bummed! Did I read the recipe wrong or did anyone else experience this?
I just made this – and I found that it is not like a regular peach jam. You are right in that this is not sweet or set like most jams – the sugar is far less. It is, however, just delicious and really captures the fresh peach taste. It’s more like a conserve, or even a compote imo. However, I’ll not have any problem eating up, or giving away, all my jars (I made small pots). I make lots of jam and this is very different to my regular routine, but am just loving the taste and texture. I did can mine and I think the people I gift it to will really enjoy the freshness with their Sunday brunches – whether on toast or with pancakes. We’re having it on ice cream for tea this evening 🙂
Making this today, but halving the recipe. Quick question, though. My daughters had a cookie baking competition yesterday and used way more sugar than I realized. I have 1.5 cups of cane sugar and a half cup of dark brown sugar left. Thankfully it’s the right quantity for a half-recipe of preserves, but I’m wondering if the change in sugars will affect the cooking time/method?
Hi Emily, I haven’t tried this with brown sugar so I can’t say for sure. I think it would be darker in color with the added molasses that is in brown sugar.
is it water bath or pressure canned, sorry I just want to be sure!
Hi Janelle, it is water bath canned.
Is it really 11 lbs. Peaches and only 4 cups sugar
That’s right! Peaches, sugar, and lemon juice!
Ready for my 5th boil soon! Question..if I’m using 1/2 pint jars is the canning time still the same (15 mins.)? Thanks!
Hi Teresa, it might be done a few minutes sooner but you can still process for the same amount of time to be safe.
We prefer a less sweet preserve. Is there any downside to reducing the sugar by half? Does the lack of sugar increase the risk of spoilage?
Hi, Gina that is a great question. I recommend reading through a few of the comments. There are a few discussions on sugar there. But, I haven’t tried with less or without sugar, but one of my readers, CJ, reported the following using a substitution: “Shirley asked about using Splenda for preserves. I’ve used it many times with great success and taste. You must water bath the filled jars as there is no sugar protection to prevent bacterial/mold growth. For others, adding a few drops of almond extract makes nectarine preserves taste more strongly, like peach.” I hope this is helpful!
I followed this recipe and my peach preserve turned out great, the color was perfect, consistency, taste is heavenly. I think the key to not browning is to cook it patiently on low to medium heat (somewhere in between), stirring every 20 seconds or so, and just be patient. I sped up the cooling process by putting my pot into a cold ice bath, so I didn’t have to wait for too long between the cooking sessions. My peaches were ripe so I went with 3 1/2 cups of sugar. Truly amazing recipe, deserves all the starts. You mentioned that your mom makes the most amazing preserves, could you please share more preserve recipes?
Hello Olgica, glad it turned out great! Thanks for sharing some tips and info with us too. I have another preserve recipe, the Apricot Raspberry preserve that you can try.
Last year, I followed the recipe exactly as written and it came out great!
Question: Any problem leaving the skins on? The America’s Test Kitchen recipe has way more sugar (2-1/2 cups sugar for 2lbs of peaches!), but they leave the skins on because “they add important flavor, color and texture.” Any concerns?
Love your website!!
Hi Pat, I think it would be ok to leave them on. I like the texture without them, but the preserves would still work with skins on.
I never peel the peaches and the preserves turn out just fine.
Hello, I found your recipe a few weeks ago, and luckily for me, a friend bought me an entire box of peaches directly from the farm. This was my first time making preserve or canning. However, the recipe was easy to follow and it came out perfect. I made one tweek by adding a small piece of cinnamon stick to the peaches. The taste of your preserve is absolutely amazing and the cinnamon just added to the flavor. I just added the jars to the canning pot, so I am on the home stretch. Thank you for sharing such a delightful recipe.
Wow! That’s a really nice friend! Farm fresh peaches sound so perfect! I bet they were delicious!
Hi!
Made a half-batch last week and it was amazing. Tried a full batch this week and it darkened by the 3rd simmer. I did everything the same, so I’m not sure what happened. I canned it despite not being quite as thick as last week’s so hoping it jams up well as it cools. Any ideas or advice?
Thanks!
Hi Lindsey, make sure to use a heavy-bottomed pot for uniform heating and bring it just to a simmer/light boil. Vigorous or prolonged boiling can darken it. Also, make sure to use real lemon juice which also helps to preserve the color.
Heylo! I just found your recipe and am trying it for the first time ever canning. I will update you tomorrow evening. I’m excited. I’m doing cook down one tonight and it will sit on the stove until after work tomorrow is that to long?
Hi Casey, sounds good. Would love to know how it turns out. I think that should be alright or maybe put it in room temperature after you cook it?
On my third boil, definitely think mine has darkened a bit but tastes great. What would you say your final consistency is like? Trying to decide if I need to add more sugar or just be patient through two more boils.
Hi Conor! I would boil it down to your desired consistency but following our steps as closely as you can. I recommend taking a look at our recipe photos and notes to get a better idea 🙂 I hope you love this recipe!
HI! Could I use peaches that are firm? OR should I just be patient and wait for them to soften?
Hi Jessie, Let them sit and soften a bit first. If you can’t wait, you may have to blanch a little longer or take a potato peeler to the greener ones.
Batch two to finish up the rest of the peaches. Cut peaches down, added two grated Granny Smith apples, a vanilla bean and half cup of Maker’s Mark.
Done with the third boil, I siphoned off a co7ple ounces of the liquid, added a couple of ounces of maker’s mark and filled with lemonade.
OMG!
It’s a process that is so worth it!!
I’ve used this as reference for two years now and it’s amazing. Gold Star results. Thanks a lot for the help!
I’m so glad this recipe is a hit, Ashley! These comments make me so happy! 🙂
Do you use a potato masher or anything? Or does just cooking it down 5 times so the trick? Thanks!
Hi Eliza, we just cook it down!
Hi. It’s been almost 10 years since the recipe was posted and it still deserves more stars. I made a half batch, but otherwise followed all directions (5 boils). Got just over 8 cups out of it and it was amazing!! We’ll worth the long process.
Wow, thanks for your great comments and review, Josh. Appreciate your kind works!
When you say turn the burner off between simmers, do you take the pot off the burner to cool or do you let it continue to cook on the burner as it cools?
Hi Lisa, we turn it off, but since I have a gas stove, I don’t need to move it since the burner is off and doesn’t produce heat. If you have an electric heater, it might be better to move it off the burner since it stays hot for some time. I hope this is helpful!
I would assume this process would work for strawberry preserves. Would you recommend keeping the sugar amount the same? One recipe I saw suggested 5 cups of sugars which seems like a lot to me.
Hi Mary, I haven’t tried this method with strawberries but I think it would work. You may not have to cook it down repeatedly – that is done with this recipe so it doesn’t turn dark which isn’t the concern with strawberry. Cook the strawberry until a small amount of liquid turns to gel on a plate after it cools.
Thanks I will try and will let you know how it works.
I hope you love it, Mary!
going to try this recipe next week when i get my 50 lbs of peaches.lol. i was wondering if they can also be made sugar free? or with stevia? my husband has to watch his sugar and i thought i would make a small batch for him also.
Hi Vicki, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!
I have never canned anything before. But i highly recommend this recipe for beginners. It’s super easy and delicious.
I used 25 peaches, and 2 cups of sugar. (Aprox. halved the recipe). And filled 6 half pint jars.
I will absolutely be making this again and again. Thank you so much!
You’re welcome, Alondra! I’m so glad you enjoyed it!
I used frozen peaches, 4 pounds of peaches with 1 1/2 cups of white sugar. Worked out really well. Taste great. I sifted some ground ginger into the peaches after cooking them down and it tastes great.
That’s just awesome! Thank you for sharing your wonderful review!
Year two using this outstanding recipe. Last year I cooked it all in a calphalon stock pot. Did not realize it would darken the peaches.
This year, split it between two enameled cast iron pans – huge improvement in color.
You know the product is good when people return jars empty with a hopeful look on their face!
Hi, when I move the peaches from the boiling water during the blanching process. Can I place them in an ice bath?
Hello Willie, This is the process that works on our end however you can use the process that you’re comfortable with. You can try without the ice bath and please let us know and share with us how it goes.
I made two batches of peach preserves with this recipe back in August. Loved it! I do have a question. Is it normal for the preserves to be discolored over time? They have good seals, but they’ve lost that bright yellow color. Now they look pale and bland.
Btw…tried your spatchcock chicken….it’s the best!
Hi John! I’m so happy you’re enjoying our recipes! Following the instructions here, the fruit does not lose color or flavor. If you cook it for too long at too high of the preserves will get darker, however, it won’t really affect the flavor unless they get burn so I would watch for that being the main contributor to color loss.
Can you used frozen peaches? Any modifications?
I haven’t tried it that way but I think it’s worth experimenting with. Frozen peaches might make the preserves a little darker but it should still work fine.
Can you use frozen peaches for this recipe? I missed the in season fresh peaches. Any adjustments to the recipe?
Hi Susan, I haven’t tried it that way but I think it’s worth experimenting with. Frozen peaches might make the preserves a little darker but it should still work fine.
Do the peach preserves have to be refrigerated?
Hi June, there is no need to refrigerate them, because the sugar will keep them from spoiling. They have a shelf life of about a year and maybe longer if they are canned and tightly sealed. You can keep them in the pantry and refrigerate after opening
Could I use peaches that I have in the freezer already? How many cups would I use (they are already halved and pit removed)?
Hi Shan, I haven’t tried it that way but I think it’s worth experimenting. Frozen peaches might make the preserves a little darker but it should still work fine.
We love the flavor and I loved the ease of not having to get it all done in one day. I could work on it after work until I finished it. I’ll definitely make it again.
Thanks for your wonderful comment and feedback, Julie. We appreciate it!
Really easy recipe.
Word of warning:
If you’re using an electric stove don’t just turn off the burner and leave it sitting there but actually move the pot to a different burner to cool down,
I didn’t, & my peaches burned on the bottom.
I was able to salvage them by adding more lemon juice,
a little bit more sugar and taking all the burned bits out.
I also added cinnamon and they don’t taste burned at all!
Wow just WOW. How can you not try a recipe that has a 5 star rating with more than 720 reviews? This recipe deserves each and every star and then some. Peaches are my favorite fruit and this recipe make the preserves which peaches ask to be made into. Thanks for making this recipe available to us
Hi James, I’m so glad you chose to try this recipe! Thank you for your wonderful review and I hope you love all the other recipes that you will try.
I made this peach jam recipe and love it. So now I’ve got friends coming in from Niagara with another bushel of peaches. This was so easy to do. I would recommend using the 250 ml jars that way you can give out more to family and friends. The jam takes on very nice texture and great flavour. I did cut back on the sugar just a little over 3 cups. Thanks sooo much for posting this recipe. We love it.
How long will these last on the shelf. All jars have been sealed properly. Also once opened how long will that last.
You can enjoy this preserves within 3 months
Hi Natasha you said 3 months is that after it’s been open.
Hi Cheryl, if processed correctly, preserves will keep up to 2 years. Once they are opened, keep them in the refrigerator up to 3 months.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is a lovely recipe and very easy.
(I was happy that it only called for four cups of sugar, lately it seems like I’ve only found recipes that call for five or more.
I’m going to be canning this,
And I’m wondering if it will set up enough without added pectin. Also, does adding pectin help preserve them? Or is that with the sugar does?
Thank you so much for sharing that with me, Deanna! The idea of this recipe is a method to avoid adding pectin.
Love this recipe! I’ve used it several times successfully and applied the concept to other fruits as well. One idea to hurry up the process is to use ice to cool quicker between simmerings: I have set three canning rings inside a rimmed baking sheet, filled the bottom of the sheet with ice and water, and set the pot on top of the three rings. Occasionally stir the peaches. Add/replace more ice as necessary.
That is awesome, love your feedback! Thank you so much for sharing some tips with us, that is some helpful information.
When I put my jars in the canner, do I bring up the pressure or just boil without the lid?
Hi Patricia, It sounds like maybe you have a pressure canner. I don’t have one so I am not familiar with how they are used. I use the method I described – just putting the cans in the pot and covering with 1 to 2 inches of water. I boil without the lid since they are covered with water – they don’t need to be covered with the lid.
Look up water bath canning. Fruits with sugar are not pressure canned but water bathed. You want to always use the jar seals and rings when processing canned foods of any types. Hope this helps.
My preserves turned out perfectly, using this recipe. The only thing I see wrong with the recipe is “11 pounds of peaches” (Is that 11 lbs before or after dicing them?) with a yield of 5-6 half pint jars.
I removed the skins from my very large peaches -each weighed one pound more or less. I removed the skins and pits, chopped into medium-small pieces, weighed them on a gram scale. By the time I weighed out 4 pounds and put them in a 5 qt enameled Dutch oven, I decided that was plenty. Final yield was five half pint jars and one 10 ounce and one 12 jars.
Hi, it is 11 lbs of peaches before peeling and pitting. It should yield 5-6 pint jars, and not half-pint.
I don’t use a pressure cooker or canning pot, I just wash the jars good , turn my oven on 200 and lay the jars down wet, let them in about half hr. And proceed canning with the hot jars, works every time. My grandmother did it this way, no boiling jars! Take one jar out at a time!
Well, I must say…I never thought this would work but…IT WORKED OUT GREAT!!
I’ve used traditional recipes before & my grandmas Slow cooked preserve recipe have been okay but I’ve never achieved that sticky & thick texture with heavenly flavor until now!
I only did 3 times. I worked my gentle boil up SLOWLY, on med/low heat, similar to working with fudge. I used a digital thermometer each time to ensure at the end of 10 minutes of the simmer time I had reached between 220-225 for the right consistency. After my first 10 minute cook & then slow cool, I’d already achieved a much thickened syrupy mix. I still had bright peach slices at this time. However, after the subsequent (and necessary) cook/cool sessions, I ended up with a dark brown thick jam. Tasty but ugly!
After looking things online, I think the trick for me will be to try doing the 1st cook/cool then straining out the fruit. Then cooking only the syrup as described (cook/cool method) for the next 2 sessions & ending with adding in the bright cooked fruit to the hot thickened syrup at the end while it’s still boiling. Depending on thickness of the syrup I may do an additional cook/cool session to get that thick jammy texture I like (tighter than most store bought).
I hope to end up with a lighter color final product with juicy bigger pieces of peach that I can cut down if needed before jarring up!
Mine is in the fridge now & I’ve got some homemade yogurt waiting for the perfect topping!! Thanks so much!!
YOu’re welcome, Heather! Also, thank you so much for sharing this with us!
Hi Heather, mine turned out a brown colour too. I accidentally scorched it during the third boil, so I thought maybe that was why. I’ve been bringing it to a boil and simmering on pretty high heat so I wonder if lowering the heat like you did would make a difference.
Hi Heather,
Thank you for sharing. Mine turned out a little brown as well, however, not too brown and I always cooked on low heat so I had no scorching, so I wondered about that. The ones in the picture are very light and pretty. I followed the recipe exactly. Not sure what I could have done differently.
Instead of canning preserves can you freeze it once its cooled?
Hi Kim, that should work fine to freeze instead of canning.
I love your country peach preserve recipe. I’ve already adapted it adding allspice, nutmeg and cinnamon for a spicy jam to use as filling for baking. Now I want to adapt again to make it hot by adding peppers. But I’m not sure when to add the heat, at the beginning of the cook or should I wait to reheat 5 or 6. What do you think?
Hi Irene, I honestly have never tested that so I can’t make a recommendation on that.
Hello! Do you use this as jam, or a dessert? I’m on the fourth boil and it looks great so far!
Thanks!
Hi Leanne, I use it as a jam, but it would be great as a topping for ice cream!
Planning to make this in the next day or two. How come it doesn’t need pectin?
Hi Aidan, varying fruits have varying amounts of pectin naturally so some you may not have to cook as many times. You might google the difference between different fruits before starting.