Homemade Peach Preserves
Homemade Peach Preserves made with ripe chopped peaches, sugar, and dry pectin for a bright, chunky spread that can be processed in a water bath and stored for later.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5.5 pint-sized jars 1x
- Category: Condiment
- Method: Boiling, Water Bath Canning
- Cuisine: American
Ingredients
Scale
- Fresh chopped peaches, enough to cook down and measure 6 cups cooked peach mixture
- Granulated sugar
- 1 packet dry pectin
Instructions
- Mash 1 cup chopped peaches in the bottom of a large saucepan.
- Add the remaining chopped peaches and place the pan over medium-low heat.
- Bring the peaches to a low boil and cook for about 20 minutes, or until the peaches become mostly liquid while leaving some soft chunks.
- Pour the cooked peaches into a bowl, then measure 6 cups of the peach mixture back into the pan.
- Add the sugar and bring the mixture to a boil over medium heat, stirring often.
- Gradually stir in the dry pectin and boil for 1 full minute.
- Remove the pan from the heat after 1 minute.
- Transfer the hot preserves into sterilized jars.
- Process the filled jars in a hot water bath canner for 10 minutes.
- Let the jars cool completely, then place sealed jars on the shelf until ready to use.
- Refrigerate after opening.
Notes
- Use ripe peaches that smell sweet and give slightly when pressed.
- Leave a few soft peach chunks in the mixture for a more homemade texture.
- Wipe jar rims clean before adding lids so the jars seal properly.
- Any jar that does not seal should be refrigerated and used first.
- Discard preserves if the lid is loose, the jar leaks, mold appears, bubbling is visible, or the preserves smell off.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 55
- Sugar: 13
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 0
- Cholesterol: 0