This no-pectin homemade peach preserves recipe is sweet and full of fresh peach flavor, with tender pieces of fruit in every spoonful. They’re the kind of preserve that makes a simple slice of buttered toast or warm biscuit taste a little more special, especially when made with local peaches at the height of the season.
I usually make this peach preserves recipe with locally grown peaches from the farmers market, but frozen sliced peaches from Azure Standard have also worked well for me. Today I am using frozen organic peach slices from Azure Standard for this recipe.
The finished preserves have tender, almost translucent pieces of peach in a thick syrup that tastes bright and peachy without being overly sweet, all without adding any pectin.
If you’re bringing home plenty of fresh peaches from the farmers market or your local grocery store, these preserves are a great way to put them to use. Bake them into my Sourdough Blackberry Peach Galette Recipe with Freshly Milled Flour or Sourdough Peach Cobbler with Freshly Milled Flour, or turn a few into Peach Simple Syrup for another simple way to enjoy peach season.
Why You’ll Love This Recipe
Ingredients
Recipe Tips
Let the peaches macerate – Give the peaches and sugar 30 minutes to 1 hour to rest before cooking. You’ll know they’re ready when plenty of peach juice has collected in the bottom of the bowl.
Use a wide pot – A large Dutch oven or wide, deep-bottomed pot gives the extra liquid room to evaporate while the preserves simmer.
Chill a plate before you start – Place a small plate in the freezer before cooking so it’s ready when you need to check the preserves. Spoon a little syrup onto the chilled plate, wait 30 seconds, then gently nudge it. If it runs freely, keep cooking. If it wrinkles slightly or holds its shape, the preserves are ready.
Watch for the right consistency – Cooking time can vary depending on how juicy your peaches are, so use the preserves themselves rather than the clock as your guide. Look for soft, translucent peaches in a thick, glossy syrup, then confirm the set with the chilled plate test.
How To Make Homemade Peach Preserves
- Macerate the peaches – Place 8 pounds peeled and sliced fresh peaches, or thawed frozen peaches, in a large mixing bowl. Add 4½ cups granulated sugar and gently toss to coat. Let the peaches rest for 30 minutes to 1 hour, until they’ve released plenty of juice.
- Add the lemon juice – Transfer the peaches, sugar, and all of those peach juices to a large Dutch oven or wide, deep-bottomed pot. Stir in 3 tablespoons bottled lemon juice.
- Bring to a gentle simmer – Place the pot over medium-high heat until the mixture begins bubbling, then reduce the heat to medium. Keep the preserves at a gentle simmer, stirring occasionally.
- Cook until thick and glossy – Simmer uncovered for 2–2½ hours, stirring occasionally. Juicier peaches may take up to 4½ hours. The peaches are ready when they’re soft and translucent and the syrup has noticeably reduced and thickened.
- Check the set – Spoon a small amount of preserves onto a plate that has been chilled in the freezer. Wait 30 seconds, then gently nudge the preserves. If the syrup runs freely, keep cooking. If it wrinkles slightly or holds its shape, it’s ready.
- Warm the jars – While the preserves finish cooking, keep clean half-pint jars hot in simmering water or a roaster oven. Keeping the jars warm helps prevent them from cracking when you add the hot preserves.
- Fill the jars – Using a stainless steel canning funnel and ladle, fill the warm jars with the hot preserves, leaving ¼ inch of headspace. Run a bamboo skewer or debubbling tool around the inside of each jar to release any trapped air.
- Wipe and seal the jars – Wipe each jar rim with a clean cloth dampened with vinegar. Add the lids and screw bands, tightening until fingertip-tight.
- Process the jars – Use a jar lifter to lower the filled jars into a boiling water bath canner. Make sure the jars are properly submerged and process for 10 minutes according to the supplied recipe. Follow current tested home-canning guidance for your altitude and exact canning formula.
- Cool the jars – Turn off the heat and leave the jars in the canner for 5 minutes. Carefully transfer them to a towel-lined counter or cooling surface and leave them undisturbed for 12–24 hours.
- Check the seals – Once the jars have completely cooled, check the seals and remove the screw bands before pantry storage. Refrigerate any jar that didn’t seal and use it within 2–3 weeks.
Gifting & Sharing
Freezing and Storage
- Pantry Storage – Properly sealed jars can be kept in a cool, dark pantry for up to 1 year. For shelf-stable home canning, follow current tested canning guidance for the product, jar size, processing method, and your altitude.
- Refrigerator Storage – If a jar doesn’t seal, keep it in the refrigerator rather than the pantry and use it within 2–3 weeks.
- After Opening – Keep opened jars refrigerated.
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Homemade Peach Preserves (no pectin)
Prep:20 minutes Cook:2 hours 30 minutes Resting Time:1 day Total:1 day 2 hours 50 minutes Equipment
- Large mixing bowl
- Large Dutch oven or wide, deep-bottomed pot
- Wooden spoon or heat-safe spoon
- Small freezer-safe plate
- Half-pint canning jars with lids and bands
- Water Bath Canner
- Canning Funnel
- Ladle
- Jar Lifter
- Bamboo skewer or debubbling tool
- Clean Cloth
- Cooling rack or clean kitchen towel
Ingredients
- 8 pounds peaches peeled and sliced, fresh or frozen and thawed
- 4½ cups granulated sugar
- 3 tablespoons bottled lemon juice
Instructions
- Macerate the peaches – Add the peeled and sliced fresh peaches, or thawed frozen peaches, to a large bowl. Sprinkle the sugar over the fruit and gently toss to combine. Let the peaches rest for 30 minutes to 1 hour. During this time, the sugar will draw out the peach juices and create plenty of liquid for cooking.
- Add the lemon juice – Transfer the peaches, sugar, and all of the accumulated juices to a large Dutch oven or wide, deep-bottomed pot. Stir in the bottled lemon juice.
- Bring to a gentle simmer – Place the pot over medium-high heat. Once the peach mixture begins bubbling gently, reduce the heat to medium. Continue cooking uncovered, stirring occasionally to keep the fruit cooking evenly.
- Cook until thick and glossy – Simmer the preserves uncovered for 2 to 2½ hours, stirring occasionally. High-water-content peaches may need up to 4½ hours. Watch the preserves rather than relying only on the clock—the syrup should become thick and glossy while the peach pieces soften and turn translucent.
- Check the set – Spoon a small amount of the hot preserves onto a plate that has been chilled in the freezer. Let it sit for 30 seconds, then gently nudge the preserves. If they wrinkle slightly or hold their shape rather than running across the plate, they are ready.
- Warm the jars – Keep clean half-pint jars hot in simmering water or a roaster oven while the preserves finish cooking. Keeping the jars warm helps prevent them from cracking when they are filled with the hot preserves.
- Fill the jars – Using a ladle and canning funnel, carefully fill the warm jars with the hot peach preserves, leaving ¼ inch of headspace. Run a bamboo skewer or debubbling tool around the inside of each jar to release trapped air bubbles.
- Wipe and seal the jars – Wipe each jar rim with a clean cloth dampened with vinegar. Place the lids on the jars and add the screw bands, tightening them until fingertip-tight.
- Process the jars – Using a jar lifter, carefully lower the filled jars into a boiling water bath canner. Make sure the jars are submerged, return the water to a full boil, and process for 10 minutes.
- Cool the jars – Turn off the heat and leave the jars in the canner for 5 minutes. Carefully remove them and transfer them to a towel-lined counter or cooling rack. Let the jars sit undisturbed for 12–24 hours.
Notes
Chilled Plate Test – Place a small plate in the freezer before you begin cooking. When you think the preserves are ready, spoon a little onto the cold plate, wait 30 seconds, and gently nudge it. The preserves are ready when they wrinkle slightly or hold their shape.
Fresh or Frozen Peaches – Peeled fresh peaches are lovely during peach season, but frozen sliced peaches also work. Thaw frozen peaches before macerating them with the sugar, and include their accumulated juices when transferring the fruit to the pot.
Storage – Once the processed jars have cooled for 12–24 hours, check that they are properly sealed and remove the screw bands before storing. Properly sealed jars can be kept in a cool, dark pantry for up to 1 year. Refrigerate any jar that does not seal and use within 2–3 weeks.
Serving Suggestion – Serve these old-fashioned peach preserves over homemade bread, biscuits, or toast, or spoon them alongside your favorite breakfast bakes. For another way to enjoy peaches from The Modern Day Cottage, try the Sourdough Blackberry Peach Galette Recipe with Fresh Flour.
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
