There’s something so nostalgic about simmering peaches on the stove, the whole kitchen smelling like sunshine. Homemade peach preserves at their coziest, perfect for slow mornings, warm biscuits, and sweet memories that linger long after summer’s gone.
Make the most of peach season with this cozy homemade preserves recipe—no pectin needed. Built on my Maw-Maw Nub’s tradition of simple ingredients and slow cooking, it captures the golden flavor of sun-ripened fruit in every jar.
With just a few pantry staples and gentle simmering, you’ll have something special to enjoy or share. One batch, one memory at a time—Maw-Maw Nub would greatly approve.
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Why You’ll Love This Peach Preserves Recipe
If you enjoy preserving summer fruit, don’t miss this post on Homemade Cherry Jam (Low Sugar with Pomona Pectin), a pantry staple around here for quick, cozy snacks and desserts. You can also turn these Sourdough Cherry Hand Pies into peach hand pies, or stir in a splash of Homemade Vanilla Extract to make vanilla-infused preserves.
Ingredients
Tip: You can use frozen peaches—these work just as well as fresh. While I love preserving in season to feel more rooted in the rhythms of the year, life has its own seasons too. If you’re canning off-season, be gentle with yourself. What matters most is that you’re nourishing your home in a way that fits your life right now.
Recipe Tips
Start with ripe but firm peaches – Perfectly ripe peaches hold their shape while cooking and deliver that juicy, bright flavor every jar needs. Avoid overly soft fruit, which can go mushy.
Peel with ease using a blanch-and-shock method – Drop peaches into boiling water for 30–60 seconds, then into an ice bath. The skins slip right off, making prep quick and simple.
Let peaches and sugar macerate before cooking – This resting time draws out natural juices and deepens the preserve’s flavor. Just cover and let them sit for 30 minutes to an hour before turning on the heat.
Use the freezer plate test to check doneness – Spoon a bit onto a frozen plate near the end of cooking. If it wrinkles when gently pressed, your preserves are ready for canning.
Store properly for long-term enjoyment – Label jars with date and contents, remove screw bands, and store sealed jars in a cool, dark pantry. Unsealed jars should be refrigerated and enjoyed within 2–3 weeks.
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How to Make Peach Preserves Recipe Step by Step
- Macerate the peaches: Add peeled and sliced (or thawed frozen) peaches to a large bowl. Sprinkle sugar over top and gently toss. Let sit 30 minutes to 1 hour to draw out juices and deepen flavor.
- Transfer to pot and add lemon juice: Pour the fruit and juices into a large Dutch oven or wide pot. Stir in bottled lemon juice for brightness and safe acidity.
- Bring to a gentle simmer: Warm over medium-high, then reduce to medium. Stir occasionally as the mixture bubbles gently—this helps preserve color and texture.
- Simmer until thick and glossy: Cook uncovered for 2 to 2½ hours, stirring now and then. The syrup will thicken and the fruit will soften and turn translucent.
- Check for set: Drop a spoonful onto a cold plate from the freezer. After 30 seconds, nudge it—if it wrinkles or holds its shape, it’s done.
- Warm the jars: While the preserves finish, keep your clean half-pint jars hot in simmering water or a roaster oven.
- Fill the jars: Ladle hot preserves into jars using a funnel, leaving ¼ inch headspace. Remove air bubbles with a bamboo skewer.
- Wipe and seal: Wipe rims with a vinegar-dampened cloth. Add lids and tighten bands until fingertip-tight.
- Process in a water bath: Use a jar lifter to place jars in a boiling water bath. Ensure they’re submerged, then process for 10 minutes at a full boil.
- Cool and store: Rest jars in the canner 5 minutes, then transfer to a towel-lined counter. Cool 12–24 hours. Once sealed, store in a cool, dark pantry up to 1 year.
Note: If any jars did not seal, store them in the refrigerator and use within 2 to 3 weeks. For best results, follow up-to-date USDA home food preservation guidelines just to be safe rather than reprocessing unsealed jars.
FAQ’s
Recipe Variations
More Homemade Recipes from the Cottage;
- Fluffy Buttermilk Biscuits Recipe From Scratch
- Sourdough Beignets Recipe – Use Your Discard or Starter!
- Raspberry Sourdough Popovers (Discard or Starter)
- Strawberry Shortcake Recipe, Biscuit-Style with Fresh Milled Flour
- Homemade Cherry Jam Low Sugar with Pomona Pectin
Did you make this recipe?
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Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
Homemade Cottage Style Peach Preserves (no pectin)
Equipment
- 1 Large Dutch oven, or wide deep bottom pot
- 1 Water Bath Canner
- 1 Slotted Spoon
- 1 Case of Half Pint Mason Jars +Lids and Screw bands
- 1 Bamboo Skewer or debubbler tool
- 1 Stock Pot or Roaster Oven filled with water
- 1 Clean Cloth
- 1 Jar Lifter
- 1 USDA or Ball Canning Book
- 1 Canning Ladle
- 1 Stainless Steel Funnel
- 1 Cooling Rack or Towel-Lined Surface
Ingredients
- 8 pounds peeled I used locally grown Clinton, Alabama peaches from the farmer’s market. You can also use frozen sliced peaches—I’ve had great success with organic frozen peaches from Azure Standard.
- 4 ½ cups granulated sugar I use organic cane sugar from Azure Standard in this recipe for a rich, clean sweetness.
- 3 tablespoons lemon juice Be sure to use bottled lemon juice (not fresh) to maintain safe, consistent acidity for canning. I use organic bottled lemon juice from Azure Standard.
Instructions
- In a large mixing bowl, combine prepared peaches and sugar. Stir gently and let sit for 30 minutes to 1 hour. This draws out the juices and enhances flavor.
- Pour the mixture into a wide-bottomed pot or Dutch oven. Stir in the lemon juice.
- Place over medium heat. Stir occasionally and allow to come to a gentle simmer.
- Cook uncovered for 2 to 2½ hours, stirring every so often. For high-water-content peaches, cook up to 4.5 hours until thickened and syrupy.
- Use the freezer plate method — place a spoonful on a frozen plate, wait 30 seconds, then press gently. If it wrinkles or holds its shape, it’s ready.
- Place clean jars in hot water (in a pot or roaster oven) to prevent cracking.
- Ladle preserves into jars, leaving 1/4 inch headspace. Use a skewer or tool to remove air bubbles.
- Clean rims with vinegar, place lids on, and screw bands to fingertip tight.
- Place jars in boiling water bath canner. Process for 10 minutes, then rest 5 minutes before removing.
- Let jars sit undisturbed 12–24 hours. Remove screw bands and store in a cool, dark place. If any jar fails to seal, refrigerate and use within 2–3 weeks.
