Peach Preserves
Nothing is more satisfying than homemade peach preserves made from fresh summer peaches. Give this easy, small batch recipe a try and enjoy preserves long after peach season is over.
Servings 24 ounces
Calories 40kcal
Ingredients
- 4 cups peeled and sliced peaches about 4-6 peaches
- ¼ cup bottled lemon juice
- ⅔ cup water
- 1.75 ounce box powdered pectin *
- 8 cups granulated sugar
Instructions
- Place peach slices in the bowl of a food processor and pulse until peaches reach your desired consistency (depends on if you like big chunks or little chunks of peaches in your preserves).
- Combine the mixture with lemon juice, water, and pectin in a medium saucepan. Bring the mixture to a hard rolling boil.
- Stir in sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches your desired consistency.
- Remove the pan from the heat. Skim foam if desired. Jam should continue to thicken for up to 48 hours.
Video
Notes
* If using low sugar pectin, use three tablespoons of pectin and reduce the amount of sugar to four cups.
Makes 6 (4 ounce each) quarter pints; 3 (8 ounce each) jelly jars; or 1 pint (16 ounces) + one half pint (8 ounces).
Storage:
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.
To can preserves, 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.
Nutrition
Serving: 1tablespoon | Calories: 40kcal | Carbohydrates: 11g | Sugar: 11g | Vitamin C: 1.7mg