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Capture the sweetness of summer with this homemade peach preserves recipe—made with just juicy peaches, bottled lemon juice, and cane sugar, no pectin needed.

This simple method captures the golden flavor of sun-ripened fresh fruit in every jar. Whether you’re layering it over warm biscuits, swirling it into yogurt, or spooning it into a peach cobbler, these fruit spreads are a cozy way to celebrate peach season at your kitchen table all year long.

This recipe is built on my Maw-Maw Nub’s foundation of simple ingredients, slow cooking, and time-tested tradition.

You’ll use fresh fruit—specifically perfectly ripe peaches—along with bottled lemon juice and cane sugar, simmered gently in a large saucepan of water or wide Dutch oven until the pieces of fruit turn soft, glossy, and golden.

No worries if all you have available are frozen peaches, I’ve got you covered. The recipe below gives instructions for frozen peaches as well.

With just a few tools—a slotted spoon, a jar lifter, and a canning pot or hot water bath—plus some clean jars and patience, you’ll be preserving the best peach flavors of the season.

Whether you’re peeling juicy peaches at your kitchen counter or just imagining the cooking process from your screen, I hope this peach preserve recipe brings you into the rhythm Maw-Maw taught me—one jar, one memory at a time.

Why You’ll Love This Peach Preserves Recipe

• Only three ingredients – Peaches, lemon juice, and sugar. That’s it, no need for commercial pectin or preservatives.
• Natural peach flavor – Made during peak peach season, this recipe highlights the fruit’s natural flavors without overpowering sweetness or artificial thickeners.
• Beginner-friendly – This method is simple and forgiving, making it ideal for first-time canners learning the home food preservation process.
• Soft and spreadable – The pieces of fruit cook into a tender, syrupy texture that’s perfect for layering over warm biscuits, adding to peach cobbler, or swirling into yogurt.

Ingredients

• 8 pounds of peeled, sliced peaches (fresh or frozen)
• 4 1/2 cups granulated sugar
• 3 tablespoons lemon juice

Creative Twists & Variations

• Add warming spices – Stir in a pinch of cinnamon, ginger, or nutmeg during the last 30 minutes of the cooking process for a cozy, cobbler-inspired preserve that tastes like peach season in a jar.
• Vanilla peach preserves – Add a splash of vanilla extract or a scraped vanilla bean pod for a creamy, floral twist that’s perfect with biscuits or peach ice cream.
• Peach & berry blend – Toss in a handful of raspberries or blueberries to complement the juicy peaches with a jewel-toned color and tart fruit juice contrast.
• Serve over ice cream – Warm your preserves gently and spoon them over vanilla ice cream for a comforting, fruit-forward summer dessert.

Tools You May Need

• Large Dutch oven or wide-bottomed pot – Offers ample space for the cooking process, allowing the juicy peaches to simmer evenly without scorching the bottom of the pot.
• Water bath canner – Essential for home food preservation. This ensures a safe, shelf-stable seal on every jar of peach preserves.
• Jar lifter – A must for safely lowering jars into the canning pot and lifting them out without risking burns or spills.
• Half-pint mason jars + new lids – Clean, sterilized jars with fresh lids help ensure each jar seals properly and stays preserved through the seasons.

A full list of helpful tools—including funnel, ladle, and more- is available in the printable recipe card below.

How to Make Peach Preserves Recipe Step by Step

Step 1: Macerate the Peaches

Add your prepared peaches — either peeled and sliced fresh peaches or thawed frozen ones — to a large mixing bowl. Sprinkle the sugar evenly over the top, then gently toss to coat. Let this mixture sit for 30 minutes to 1 hour. This step is called maceration — it allows the sugar to draw out the natural fruit juice, enhancing natural flavors and helping the peaches soften before cooking.

Step 2: Transfer to Pot and Add Lemon Juice

Pour the macerated peaches and their juices into a large Dutch oven or wide-bottomed pot. Add the bottled lemon juice and stir to combine. This helps balance the sweetness and ensures safe acidity for long-term storage.

Step 3: Bring to a Gentle Simmer

Set the pot over medium-high heat until the mixture begins to warm, then reduce to medium heat to maintain a gentle simmer. Stir occasionally to prevent sticking to the bottom of the pot. A slow cooking process is key to preserving the fresh fruit flavor.

Step 4: Simmer Until Translucent

Continue simmering uncovered for 2 to 2½ hours, stirring occasionally. The pieces of fruit will soften and become slightly translucent as the syrup thickens. The longer simmer time helps create that luscious, spreadable texture without needing added pectin.

Step 5: Check for Set

To test for doneness, spoon a small amount onto a cold plate from the freezer. Wait 30 seconds, then gently press with your finger. If the surface wrinkles slightly or holds its shape, your preserves are ready. You can also use a chilled spoon for this step.

Step 6: Warm the Jars

While your preserves finish cooking, place your clean half-pint jars into a pot of hot water or a roaster oven filled with warm water to keep them hot. This prevents thermal shock when filling.

Step 7: Fill the Jars

Using a ladle and a wide-mouth stainless steel funnel, fill the jars with hot jam, leaving about ¼ inch of headspace. Run a bamboo skewer or non-metallic utensil along the inside of the jar to release air bubbles.

Step 8: Wipe and Seal

Wipe the rim of the jar with a damp cloth dipped in white vinegar to ensure a clean seal. Place new canning lids on top and screw the bands on until fingertip-tight.

Step 9: Water Bath Process

Lower the jars into a boiling water bath canner using a jar lifter. Make sure the jars are covered by at least 1–2 inches of hot water. Bring to a rolling boil and process for 10 minutes.

Step 10: Cool and Store

Turn off the heat and let jars rest in the canner for 5 minutes. Remove the jars and place them on a towel-lined surface or cooling rack. Let cool undisturbed for 12–24 hours. You’ll hear that satisfying ping as the jars seal. Remove the screw bands, wipe jars clean, and store in a cool, dark pantry.

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 rather than reprocessing unsealed jars.

Tips

• Use ripe but firm peaches – Perfectly ripe peaches give the best results. Overripe fruit can become mushy during the cooking process, while underripe fruit may lack the juicy sweetness this preserve needs.
• Blanch for easy peeling – Carefully drop peaches(using a slotted spoon)into a large saucepan of boiling water for 30–60 seconds, then transfer to a bowl of ice-cold water. The skins will slip off with ease, saving time during prep.
• Macerate for better flavor – Before you even turn on the stove, let your sliced peaches sit with the sugar 30 mins to 1 hour covered well. This draws out natural juice and helps create a fruit spread with deep, natural flavor.
• Use the freezer plate test – Place a small plate in the freezer while your jam cooks. When you’re near the end of cooking, spoon a little preserve onto the plate and press it gently after 30 seconds. If it wrinkles, it’s ready for the hot water bath.
• Watch your jar fill level – Always leave a ¼-inch headspace in each canning jar to allow proper sealing and prevent overflow at the rim of the jar.
• Check seals before storing – Once the jars cool at room temperature for 12–24 hours, press the center of each lid. If it moves or clicks, it didn’t seal. Store those in the fridge and enjoy them first.

Storage Tips

• Store sealed jars in a cool, dark place – Once your jars are sealed and cooled, remove the screw bands, wipe the jars clean with hot soapy water, and store them in a pantry or cabinet away from direct sunlight. Properly processed jars of peach jam will keep for up to 12 months and make a lovely addition to your pantry beside your whole fruit preserves.
• Refrigerate any unsealed jars – If a jar didn’t seal during canning, don’t worry—just pop it in the fridge and enjoy it within 2 to 3 weeks. These make great first time tasting jars for toast, yogurt, or even spooned over cottage cheese for a sweet and savory snack.
• Label before storing – Include the date and contents on each jar so you can rotate your preserves with the seasons. Handwritten labels or printable tags make it feel extra special, like gifting your future self a taste of summer. It’s a great way to keep track of your whole process and stay organized with every batch.

FAQ’s

Can I use frozen peaches to make peach preserves?

Yes! Frozen peaches work beautifully for this peach preserves recipe. Just make sure to thaw them completely and drain off any excess liquid before measuring and macerating. It’s a great way to preserve fruit outside of peach season while still getting that golden, homemade flavor in every jar.

How do I know when my peach preserves are ready to can?

The best method is the freezer plate test. Spoon a little hot preserve onto a plate that’s been chilled in cold water or your freezer. After 30 seconds, gently nudge it—if it wrinkles and holds its shape, you’re ready to fill those jars of peach jam. The whole process might take time, but it’s worth it for the perfect set.

Why do my peach preserves look too runny?

This often happens when the fruit wasn’t cooked long enough, or when you start with peaches that release too much juice. For best results, let the fruit macerate first with your cups of sugar. Use a large pot to give the preserves enough room to reduce, and make sure to reach a full boil at some point during cooking to help everything thicken naturally. Then cook slow and low until it thickens.

Do I need to use pectin in peach preserves?

No pectin is needed! The only real difference between this and commercial recipes is that we rely on the fruit’s natural pectin and a long simmer. It’s a great way to use whole fruit and keep the ingredient list short—just ripe peaches, lemon juice, and sugar. Whether it’s your first time canning or you’re a seasoned home food preservation enthusiast, this simple method delivers cozy, traditional results.

More Cozy 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

If you make this recipe and love it, I’d be so grateful if you came back to leave a 5 ⭐️ rating. Don’t forget to tag me on Instagram  @themoderndaycottage. I love seeing and sharing all of your creations!!