Homemade Peach Preserves

What is pectin?

Pectin is a naturally occurring fiber found in fruits and vegetables. Some fruits contain more pectin than others. Peaches naturally don’t contain a lot of pectin, which is this recipe calls for the addition of a commercial version. The two most common brands of pectin are Sure-Jell and Ball. I have used both interchangeably with great results.

You may see some recipes out there labeled “without pectin.” Typically, these recipes have to increase the amount of sugar in order to get the jam to set or incorporate another fruit that contains a high amount of pectin, such as apples, into the jam.

Preparing the fruit

First, remove the skins from the peaches. If the peaches are ripe, I can typically remove the skins easily with a small paring knife in a few minutes. However, if you have a lot of peaches to peel, you can use the method described below, similar to what I use to remove tomato skins.

Bring a large pot of water to a boil. Have a large pot of ice water standing by. Score the peaches by carving an “X” on the bottom. Drop the peaches, a few at a time, into the hot water. Simmer for a few minutes, or until you notice the skins starting to peel and pucker. Remove the peaches from the hot water and immediately plunge them into the ice water to halt the cooking. Once your peaches are cooled, the peels should simply slide off.

Slice the cooled peaches in half and remove the pit. If the peaches are ripe, the pit should come out easily with your finger. But sometimes they can be a bugger. If you’re having some trouble, simply cut off a few segments around the pit until you are able to pull it free.

Once you have sliced the peaches and removed the skins, place them in a food processor and pulse them a few times. I like chunks of fruit in my preserves, but if you prefer a smoother texture, similar to peach jam, keep processing until the mixture is completely smooth.

Make the preserves

Dump the peaches in a medium saucepan. Add ¼ cup of bottled lemon juice. Lemon juice not only helps the pectin in the jam to jell, but also adds enough acid to prevent the formation of bacteria.

To the same pot, add 2/3 cup water and the pectin. Bring the mixture to a hard rolling boil. “Rolling boil” means that the preserves will continue to boil even when you give it a stir.

Add eight cups of sugar. Return the preserves to a boil and continue to boil for 1-2 minutes, stirring frequently, until the jam reaches your desired consistency. Remove the pan from heat. Skim off any foam that has formed on the top, if desired. The foam isn’t bad for you – you can even eat it. But it can give your preserves a cloudy appearance. It’s up to you if you want to take the extra measure to remove it. While the preserves are still hot, ladle it into glass jelly jars or plastic containers with an airtight lid.

What if my jam doesn’t gel?

It could take up to 48 hours for homemade jam to completely gel. But if you’re still not satisfied with the consistency, there are a few things you can try.

First, measure out the jam, then pour it into a saucepan. If you have more than eight cups, you’ll need to divide the preserves in half and work in batches. Bring the jam to a boil, then for every four cups of jam stir in 1/4 cup of white sugar and one tablespoon powdered pectin. Bring the jam to a boil, then cook for 5-10 minutes, stirring constantly. Test for gelling using the frozen spoon method I describe above.

How to store peach preserves

Opened or unsealed peach preserves should be stored in an airtight container in the refrigerator and consumed within three months.

Preserves can also be frozen for up to a year. Be sure to leave 1/2-inch of clearance (headspace) between the preserves and the top of the container to allow for expansion as it freezes. Preserves that have been frozen should be thawed in the refrigerator. Once thawed, it may be a little more on the runny side than preserves that have not been frozen.

How to can peach preserves

If you’ve followed my blog for a while, you know I prefer to can my jam. This can be done using the water bath canning method. If you’ve never canned jam before, check out my guide to water bath canning. It will tell you everything you need to know (it’s easy).

Ladle hot preserves into warm jars leaving ¼ inch headspace. Wipe the jar rims with a clean damp rag or paper towel. Cover the jars with lids and secure with rings. Process the jars for 10 minutes. Remove the canner from the heat an allow the jars to sit in the canner for five minutes before removing them. I typically set out a towel on the kitchen counter and let them cool completely. Give the jars at least 24 hours to seal. Any unsealed jars should be stored in the refrigerator and consumed first. Seal jars should be stored in a cool, dry place away from direct sunlight. According to Ball Canning, the jars have a shelf life of 18 months. After that time, if the jars are still properly sealed they are still safe to eat, but the quality may start to diminish.