Homemade Peach Preserves (no pectin)
This old-fashioned peach preserves recipe uses just three simple ingredients, with an easy chilled-plate test to help you know exactly when the preserves are ready.
Servings: 12 Half Pint Jars
Calories: 417kcal
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
Doneness – Watch the consistency of the preserves rather than relying solely on cooking time. Most batches cook for 2 to 2½ hours, but peaches with a higher water content may take up to 4½ hours. Look for soft, translucent peach pieces surrounded by thick, glossy syrup.
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.
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.
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 106g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 40mg | Potassium: 374mg | Fiber: 5g | Sugar: 100g | Vitamin A: 986IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 1mg