When fresh peaches are at their prime, you can preserve their sweet, nectared essence by making a batch of easy peach preserves.
Jars of homemade peach jam are perfect for holiday gift giving. I also love opening a jar of preserves on a snowy winter morning, slathering it on a hot, buttery biscuit and being transported back to sweet memories of the previous summer. It’s also wonderful stirred into a bowl of Greek yogurt.
I used to make jam the old-fashioned way, standing at the stove for hours boiling and stirring the mixture and trying to keep it from scorching. Recently I made a batch with packaged pectin, and I think the jam tastes better and retains more of the true peach flavor.
You don’t need to use as much sugar, either. The cooking process is also much faster and easier than making traditional jam.
Ingredients Notes
Here’s what you’ll need to make this recipe:
4 cups peeled, chopped organic peaches (about 3 pounds of fruit). See our tip for easy peeling below.
2 tablespoons fresh lemon juice – fresh has the best flavor, but you can use bottled lemon juice in a pinch
1 package powdered pectin like Kraft Sure-Jell
1/4 teaspoon butter – This tiny amount of butter will prevent the jam from foaming when it cooks. You can use salted or unsalted butter.
5 1/2 cups sugar – I use organic cane sugar, and regular granulated sugar will work fine, too.
Getting Jars Ready for Canning
Before you start making the preserves, prepare the canner and sanitize the jars. The National Center for Home Food Preservation has detailed directions for how to do this.
Preparing the Peaches for Jam
To peel the peaches, cut an “X” in the bottom end of each peach and drop it in a pan of boiling water for about 30 seconds.
Remove with a slotted spoon, cool briefly, and the peel should rub right off. If not, return to the water for another 30 seconds. For this recipe, finely chop or mash the peaches and measure 4 cups of fruit.
High Altitude Adjustment
Also, if you’re at an altitude of 1,000 feet or higher, you’ll need to cook the mixture a little longer. Here’s a handy canning altitude adjustment chart from Ball.
There is something deeply satisfying about ‘putting up preserves.’ Try the recipe and see if you don’t agree!
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Printable Recipe
Homemade Peach Preserves
Equipment
- Boiling water canner with a lid and removable rack
- 7 half pint canning jars with lids and screw bands sterilized
Ingredients
- 4 cups peeled, chopped organic peaches (about 3 pounds of fruit)
- 2 tablespoons fresh lemon juice
- 1 package powdered pectin like Kraft Sure-Jell
- 1/4 teaspoon butter
- 5 1/2 cups sugar
Instructions
- Prepare the canner and sanitize the jars, lids and screw bands.
- Stir the fruit and lemon juice together and pour into a large, heavy bottomed sauce pot.
- Stir in the pectin, and add the butter. Turn the burner to high heat and bring the mixture to a full boil, stirring constantly. Add the sugar and stir it constantly to dissolve. Return the mixture to a full boil and boil for 4 minutes, stirring constantly. Remove the pot from the heat, and skim off any foam that has risen to the surface.
- Ladle the jam into the prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads with a clean damp cloth. Cover with the two-piece lids and screw the bands on tightly.
- Process according to your canner’s directions; I processed mine for about ten minutes. Remove the jars and transfer to a wire rack to cool completely.
- When the jars cool to room temperature, check the seals by pressing the middle of the lid. The lids shouldn’t ‘give,’ but if one springs back don’t worry; just move this jar to the refrigerator and plan to use the jam in the next week or so.
- Store the jam jars in a cool, dark place. This recipe makes about 7 cups of jam.
Nutrition
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About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.
Hi Eliza,
I’m very excited to find your blog. We’re beginning a similar journey around here, and I look forward to reading through your previous posts (and keeping up with current ones) as we make our way towards a more self-sufficient lifestyle.
Shannon