Homemade Cottage Style Peach Preserves (no pectin)

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Capture the golden flavor of summer with this cozy, no-pectin peach preserves recipe made from just three simple ingredients.

Prep Time45

Cook Time4

Resting Time1

Course: Condiments and Seasonings

Cuisine: American, Cottage Style

Servings: Half Pint Jars

Calories: 417kcal

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.

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.