This peach preserve tastes like biting into a juicy peach at the height of summer! Only two ingredients and a little patience stand between you and the best peach preserves all year.
Equipment for Making peach preserve at Home
Ingredients:
- 20 Peaches, 3.8 kg (or 8 ½ lbs)
- 7 1⁄2 cups Granulated sugar
Instructions:
- Peal and remove pits. If they are freestone peaches, slice around the center and twist to remove the flesh from the pit. If they do not twist apart, simply slice the flesh as close to the pit as possible. It isn’t worth fighting with them.
- Before you add the sugar, measure or weigh the peeled and chopped peaches. The 3.8 kg of whole peaches should yield about 2 kg of chopped peaches, or 10 cups.
- For each 10 cups or 2 kg (2,000 g) of peaches, add 7 ½ cups or 1,700 g sugar. For calculation tips, see the note below.
- It is best if you allow the sugar and peaches to macerate in the refrigerator overnight, but it isn’t necessary.
- Put the peaches, sugar, and any accumulated juices in a tall-sided pot. Heat gently until sugar has dissolved and the mixture is warm, stirring occasionally. Bring it to a boil and then reduce to low. Skim any foam that collects on the surface. This will keep your preserves clear.
- Allow to simmer for 2 hours, or until the peaches begin to turn translucent. Not all the peaches will be at the same stage of doneness, so don’t stress if some are still a vibrant peach color. Test a small amount on a frozen plate. The mixture should thicken and the peach should be tender and soft.
- If you overcook the peaches, they will be tough and chewy. You didn’t spend an hour pealing and cutting to have tough preserves! The liquid has a loose consistency. Peaches have an incredible amount of moisture. You will have more syrup than peaches, so just accept this and get excited about the possibilities of peach syrup on pancakes and sorbet.
- Meanwhile, sterilize your jars for 10 minutes in boiling water or in the dishwasher. Keep warm in a clean towel until ready to use.
- Keep a pot of simmering water ready for the lids.
- Use a ladle to fill the warm, sterilised jars with peaches, straining out some of the liquid before transferring. A canning funnel would be super helpful here. I did not possess one, so I merely created a minor mess and subsequently cleaned it up.
- Place the lids in simmering water and let it simmer for 5 minutes. Don’t forget that you need to use a new top each time you can!
- Wipe each jar clean, then place the lid on and tighten down the outer ring.
- Fill a canning pot or a large, deep pot with a metal cooling rack that is about half full of water. Bring the water to a simmer, and then carefully lower each jar into the water. Add water as needed, ensuring that it covers the jars by at least an inch. Boil for 10 minutes for 4, 8, or 12-ounce jars. Boil 15 minutes for 16-ounce jars.
- Let the water cool for 10 minutes before carefully removing with canning tongs. Let them cool down to room temperature for a period of 12 to 24 hours. To facilitate airflow, make sure their spacing is a few inches apart. Make sure to depress the little button on top to prevent it from popping out. If the button pops out, simply store it in the refrigerator and use it within three months.
- You have the option to forego the proper canning process if you prefer. If you don’t feel like really canning them, simply cool the preserves to 70 degrees (room temperature) within 2 hours, then below 41 degrees within the next 4 hours. Store them in clean jars in the refrigerator. Your secret is safe with me!
Note:
- Choose peaches that are ripe but not overripe. Ideally, they will be soft and yield to a gentle squeeze, but they should not be too badly bruised or rotting. Small bruises can be cut away.
- Peel peaches using one of three methods. For very ripe peaches, it is best to peal by pulling the skin off with a pairing knife. For perfectly ripe peaches, slice an “x” in the bottom of each peach and drop in boiling water for 30 seconds. Using a slotted spoon or a spider, remove the peaches and place them in ice water. Use a pairing knife to remove the skin, starting from the “x”. The last way to peel peaches is with a fruit peeler. This is best for medium-firm peaches.
- If you choose to properly can the preserves, you might want a canning pot and jar lifter.
- When properly canned, peach preserves will last for several years. If not, store in the refrigerator and consume within three months.
Peach Preserves Recipe
Description
This peach preserve tastes like biting into a juicy peach at the height of summer! Only two ingredients and a little patience stand between you and the best peach preserves all year.
Ingredients
Instructions
-
Peal and remove pits. If they are freestone peaches, slice around the center and twist to remove the flesh from the pit. If they do not twist apart, simply slice the flesh as close to the pit as possible. It isn't worth fighting with them.
-
Before you add the sugar, measure or weigh the peeled and chopped peaches. The 3.8 kg of whole peaches should yield about 2 kg of chopped peaches, or 10 cups.
-
For each 10 cups or 2 kg (2,000 g) of peaches, add 7 ½ cups or 1,700 g sugar. For calculation tips, see the note below.
-
It is best if you allow the sugar and peaches to macerate in the refrigerator overnight, but it isn’t necessary.
-
Put the peaches, sugar, and any accumulated juices in a tall-sided pot. Heat gently until sugar has dissolved and the mixture is warm, stirring occasionally. Bring it to a boil and then reduce to low. Skim any foam that collects on the surface. This will keep your preserves clear.
-
Allow to simmer for 2 hours, or until the peaches begin to turn translucent. Not all the peaches will be at the same stage of doneness, so don’t stress if some are still a vibrant peach color. Test a small amount on a frozen plate. The mixture should thicken and the peach should be tender and soft.
-
If you overcook the peaches, they will be tough and chewy. You didn't spend an hour pealing and cutting to have tough preserves! The liquid has a loose consistency. Peaches have an incredible amount of moisture. You will have more syrup than peaches, so just accept this and get excited about the possibilities of peach syrup on pancakes and sorbet.
-
Meanwhile, sterilize your jars for 10 minutes in boiling water or in the dishwasher. Keep warm in a clean towel until ready to use.
-
Keep a pot of simmering water ready for the lids.
-
Use a ladle to fill the warm, sterilised jars with peaches, straining out some of the liquid before transferring. A canning funnel would be super helpful here. I did not possess one, so I merely created a minor mess and subsequently cleaned it up.
-
Place the lids in simmering water and let it simmer for 5 minutes. Don’t forget that you need to use a new top each time you can!
-
Wipe each jar clean, then place the lid on and tighten down the outer ring.
-
Fill a canning pot or a large, deep pot with a metal cooling rack that is about half full of water. Bring the water to a simmer, and then carefully lower each jar into the water. Add water as needed, ensuring that it covers the jars by at least an inch. Boil for 10 minutes for 4, 8, or 12-ounce jars. Boil 15 minutes for 16-ounce jars.
-
Let the water cool for 10 minutes before carefully removing with canning tongs. Let them cool down to room temperature for a period of 12 to 24 hours. To facilitate airflow, make sure their spacing is a few inches apart. Make sure to depress the little button on top to prevent it from popping out. If the button pops out, simply store it in the refrigerator and use it within three months.
-
You have the option to forego the proper canning process if you prefer. If you don’t feel like really canning them, simply cool the preserves to 70 degrees (room temperature) within 2 hours, then below 41 degrees within the next 4 hours. Store them in clean jars in the refrigerator. Your secret is safe with me!
Servings 20
- Amount Per Serving
- Calories 352kcal
- % Daily Value *
- Sodium 20mg1%
- Potassium 185mg6%
- Total Carbohydrate 90g30%
- Dietary Fiber 2g8%
- Sugars 87g
- Protein 1g2%
- Vitamin A 489 IU
- Vitamin C 6 mg
- Calcium 7 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose peaches that are ripe but not overripe. Ideally, they will be soft and yield to a gentle squeeze, but they should not be too badly bruised or rotting. Small bruises can be cut away.
- Peel peaches using one of three methods. For very ripe peaches, it is best to peal by pulling the skin off with a pairing knife. For perfectly ripe peaches, slice an “x” in the bottom of each peach and drop in boiling water for 30 seconds. Using a slotted spoon or a spider, remove the peaches and place them in ice water. Use a pairing knife to remove the skin, starting from the "x". The last way to peel peaches is with a fruit peeler. This is best for medium-firm peaches.
- If you choose to properly can the preserves, you might want a canning pot and jar lifter.
- When properly canned, peach preserves will last for several years. If not, store in the refrigerator and consume within three months.
