How to make peach preserves - just 3 ingredients: peaches, sugar, lemon juice! No pectin required in this peach jam recipe! Make your own peach preserves.

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My mom makes the most amazing fruit preserves. We enjoy her garden fruit all year long this way. This peach preserves recipe takes a couple days; a longer process than most of the peach preserve recipes I’ve seen online but its worth the wait. It’s not watery like most of the recipes that rush the process.

This isn’t speed dating. You’ll get to know your peaches over a couple days and and be rewarded with some mighty fine preserves. If you are thinking about Christmas already (as I am), you can make preserves now, slap a label on in December and give them away as gifts to neighbors, co-workers, nursing directors (wink, wink) – I guess this means I can’t eat all of them myself.

Ingredients for Peach Preserves:

11 lbs peaches, rinsed
4 cups white sugar
Juice of 1 medium lemon

What you will need:

How to make peach preserves - just 3 ingredients: peaches, sugar, lemon juice! No pectin required in this peach jam recipe! Make your own peach preserves.

How to Make Peach Preserves / Peach Jam:

To blanch the peaches:

1. Fill 2/3 of a large soup pot with water. Bring to a boil. Add peaches for 30 -45 seconds, then remove with slotted spoon or this OXO strainer which I used to transfer them in and out of the boiling water and drain the pot. Remove peaches immediately to a large bowl of cold water. This process is known as blanching the peaches and makes removal of the fuzzy skins really easy.

How to make peach preserves - just 3 ingredients: peaches, sugar, lemon juice! No pectin required in this peach jam recipe! Make your own peach preserves.Peaches in a bowl filled with water

2. Peel the skin (most of them peeled easily by hand, but there were a stubborn few that required a knife), cut the peaches into quarters and remove pits.

How to make peach preserves - just 3 ingredients: peaches, sugar, lemon juice! No pectin required in this peach jam recipe! Make your own peach preserves.A peach on a cutting board being cut into fourths

Cooking the Preserves:

1. Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon. Drizzle well with 2 cups sugar, toss and drizzle again with the remaining 1.5-2 cups so the sugar reaches all the peaches. Here’s where you need to use your judgement.

If your peaches are very sweet, you may only need 3 1/2 cups of sugar total. You can add more sugar to taste while its cooking, so don’t panic at this step. You’ll do great!

Peaches cut into fourth and peeled in a bowl A bowl of peeled and cut up peaches with sugar on topA lemon being pressed for juice

2. Let peaches sit at room temp with the sugar for about 30min -1 hour, or until sugar is dissolved.

A bowl with country peach preserves

3. Place the pot over the stove uncovered and bring to a light boil, stirring to prevent scorching. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. If it stops boiling after you stir it, continue boiling.

Once the whole pot is at a light boil, simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.

A bowl of soup, with Peach and Sugar

4. As soon as it cools, repeat step 3. You will bring it to a light boil a total of 5 times. This is why it takes 2 days to make. It’s really easy though. Definitely not rocket science to bring a pot to a boil and give it a few stirs :D.

You can go to work and come home then return it to a boil; there’s no “set” time that you need to be reboiling it. If 2 days doesn’t work for you, by all means, take 3 days. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 6 times if you wish.

(Note: the fifth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools.)

5. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot.

How to make peach preserves - just 3 ingredients: peaches, sugar, lemon juice! No pectin required in this peach jam recipe! Make your own peach preserves.

To sterilize the jars:

  1. To sterilize your clean jars:  wash them and let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.

How to make peach preserves - just 3 ingredients: peaches, sugar, lemon juice! No pectin required in this peach jam recipe! Make your own peach preserves.

2. Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.

3. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.

4. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate preserves and enjoy within 3 months.

How to make peach preserves - just 3 ingredients: peaches, sugar, lemon juice! No pectin required in this peach jam recipe! Make your own peach preserves.

Tada!! You’ll make it and think “hey that wasn’t so bad.” Well, that’s what I thought the first time I made them.

How to make peach preserves - just 3 ingredients: peaches, sugar, lemon juice! No pectin required in this peach jam recipe! Make your own peach preserves.

Current Canning Guidelines:

Recipe updated in 2019 to reflect new canning standards. Previously we used the oven method. You can get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions.

How to make peach preserves - just 3 ingredients: peaches, sugar, lemon juice! No pectin required in this peach jam recipe! Make your own peach preserves.

Natasha's Kitchen Cookbook

Country Peach Preserves

5 from 59 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 40 minutes
Cook Time: 1 day
Total Time: 1 day 40 minutes

Ingredients 

Servings: 5 1/2 (1 pint/16oz) sized jars

Peach Preserves Ingredients:

  • 11 lbs peaches, rinsed
  • 4 cups white sugar
  • Juice of 1 medium lemon

What you will need:

  • 5-6 pint-sized jars with lids.

Instructions

To blanch the peaches:

  • Fill 2/3 of a large soup pot with water. Bring to a boil. Add peaches for 30 -45 seconds, then remove with slotted spoon and drain the pot. Remove peaches immediately to a large bowl of cold water.
  • Peel the skin, cut the peaches into quarters and remove pits.

Cooking the Preserves:

  • Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon. Drizzle well with 2 cups sugar, toss and drizzle again with the remaining 1.5-2 cups so the sugar reaches all the peaches. If peaches are very sweet, you may only need 3 1/2 cups of sugar total. Add more sugar to taste while its cooking.
  • Let peaches sit at room temp with the sugar for about 30 min -1 hour, or until sugar is dissolved.
  • Place the pot over the stove uncovered and bring to a light boil, stirring to prevent scorching. Once the whole pot is at a light boil, simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
  • As soon as it cools, repeat step 3. You will bring it to a light boil a total of 5 times. Preserves have plenty of sugar so they won't spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 6 times if you wish. (Note: the fifth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools.)
  • The last time you bring it to a boil you will want to transfer it to sterilized jars while it's boiling hot.

To sterilize the jars: wash them and let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.

  • Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
  • Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape. 
  • Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate preserves and enjoy within 3 months.
Course: Condiments, Dessert
Cuisine: American
Keyword: Country Peach Preserves
Skill Level: Easy
Cost to Make: $$

Signs of Spoiled Canned Food:

With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:

  • the jar is leaking, bulging, or swollen
  • the jar looks damaged, cracked, or abnormal
  • the jar spurts foam or liquid upon opening
  • the canned food is discolored, moldy, mushy, slimy, or smells bad

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Kristin
    November 24, 2023

    Thank you for this recipe! I made it last summer, sort of. I didn’t measure anything. It turned out beautiful and the peach flavor was incredible!

    It is now closing in on Christmas and I was wondering if you could use this heat and cool process with other fruits? Not stone fruits. Like strawberries and cranberries?
    In the past I have not had the greatest relationship with pectin.

    Reply

    • Natashas Kitchen
      November 24, 2023

      Hi Kristin, I haven’t tried this method with strawberries but I think it would work. You may not have to cook it down repeatedly – that is done with this recipe so it doesn’t turn dark which isn’t the concern with strawberry. Cook the strawberry until a small amount of liquid turns to gel on a plate after it cools.

      Reply

  • Meghan
    September 12, 2023

    If the seal takes, how long is it good for? Does it still need to be refrigerated?

    Reply

    • Natashas Kitchen
      September 13, 2023

      Hi Meghan, If the seal does not form, refrigerate preserves and enjoy within 3 months or we’ve kept this in the freezer for up to 6 months . If it takes. It will keep for at least a year if it is sealed correctly and stored in a cool, dry (low light place).

      Reply

  • Jessie
    September 11, 2023

    Just canned up a batch of your peach jam. The recipe was easy to follow and the jam is absolutely wonderful. Thank you for sharing this recipe.

    Reply

    • Natasha's Kitchen
      September 12, 2023

      You’re so welcome, Jessie. Happy to hear that you loved it!

      Reply

  • Brittany
    August 30, 2023

    Hi! Excited to try this! In your experience, about how long does it take once you remove from the heat until it cools enough to move onto the next boil? Trying to figure out how time when I should be home to do each boil. Thanks!

    Reply

    • Natasha
      August 31, 2023

      Hi Brittany, it usually takes around 6 hours if I remember correctly. It depends on the temperature of the room and how wide your pot is. I think it could be done after 4-5 hours to speed things up a bit.

      Reply

  • Christina McClennan
    August 30, 2023

    I have never made peach jam so I’m wondering how to determine how many peaches are in 11 pounds?

    Reply

    • Natashas Kitchen
      August 30, 2023

      Hi Christina, the best way is to weigh them.

      Reply

  • Nita Kelkar
    August 30, 2023

    Hi,
    I missed the sale on the peaches, so I bought 11 lbs of nectarines when they went on sale.
    I made the preserves using the exact same recipe ( did not peel). Turned out very good! Tast, with good consistency and color.
    I got exactly 15 6oz jars.
    Thanks for this simple and straightforward recipe .

    Reply

    • NatashasKitchen.com
      August 30, 2023

      Hi Nita! That’s great to know. Thanks for sharing that with us.

      Reply

  • Cathy
    August 30, 2023

    Instead of canning, could I freeze this, like the strawberry freezer jam?

    Reply

    • NatashasKitchen.com
      August 30, 2023

      Hi Cathy! Yes, we’ve kept this in the freezer for up to 6 months or longer in a deep freezer.

      Reply

  • Liz
    August 28, 2023

    Hi,
    I love your recipes!

    I have been working on my first batch. I used white sugar, lemon & I carefully cooked them down 4 days, never burning. My peach perserves are very dark in color—looking almost the color of applesauce—What did I do wrong?????

    Anyone, Please help as I want to do more but want them looking lighter like peaches.

    Reply

    • Natashas Kitchen
      August 28, 2023

      Hi Liz, did you make any substitutions or do anything differently? It could be the type of peaches used. The addition of lemon juice helps to preserve its bright color. The method that we use for the multiple boils versus an extended boil is supposed to help keep its color as well. I’m sure it will still taste great. Also, if you used a different sugar that could cause it to be darker.

      Reply

  • Katy
    August 25, 2023

    I’ve used this recipe for the last 4 years. It’s an amazing. I can’t time the canning process quite right this year. Do you think the finished preserves will keep ok in the fridge for a day before I can put them up or will they brown?

    Reply

    • Natasha
      August 28, 2023

      Hi Katy, you can keep them in the refrigerator although they won’t have quite as long of a shelf life. If the cans didn’t get sealed properly, you can also freeze for up to 6 months or longer in a deep freezer.

      Reply

  • Nita
    August 24, 2023

    Hi
    Can I use nectarines instead of peaches in this recipe? I am planning to make it this week.
    Thanks.

    Reply

    • Natashas Kitchen
      August 24, 2023

      Hi Nita, I have not tried this with nectarines to advise.

      Reply

  • Angie
    August 13, 2023

    Oh, I enjoyed making these preserves soooooooo much! I dreaded peaking the peaches, but the blanching method was a real breeze. I originally planned to process the peaches six times to be sure they were nice and thick, but went with the five times as the original instructions say. They thickened up so nicely! I added 1/2 teaspoon of ground ginger and a tablespoon of orange juice. By far the best peach preserves I’ve ever had!

    Reply

    • Natasha's Kitchen
      August 14, 2023

      That’s awesome! Thanks so much for your great comments and review, Angie. We’re happy to hear that you had a great experience making our Country Peach Preserves.

      Reply

  • April
    July 13, 2023

    Could you substitute apricots for the peaches and would you suggest the same 11 pounds of fruit?

    Reply

    • NatashasKitchen.com
      July 13, 2023

      Hi April! I have not tested this with apricots to advise. You may enjoy the Apricot Raspberry Preserve recipe that I have on my blog.

      Reply

  • Shirley
    July 3, 2023

    Do you have an estimated time that it takes to cool the peaches between boiling?

    Reply

    • NatashasKitchen.com
      July 3, 2023

      Hi Shirley! I’m sorry, I don’t have that exact time and this time can fluctuate depending on the temperature in the kitchen as well.

      Reply

  • Suzanne
    July 2, 2023

    I made this and I think it is too sweet. I wonder if it is because I may not have had enough peaches, though I am sure I started out with enough. It may be helpful to add the amount of prepared peaches you should have. Like 16 cups of prepared fruit. Mine was also quite dark. Maybe my sugar? I used organic and it is not pure white.

    Reply

    • Natashas Kitchen
      July 3, 2023

      Hi Suzanne, it’s hard to say without being that, but not having enough peaches will definitely cause it to be more sweet. It’s also likely your peaches were very sweet as well. Any substitutions will alter the outcome.

      Reply

    • Janine
      September 11, 2023

      I was not a fan of using so much sugar myself, so when I prepared them (using #2 peaches which are very sweet anyway), I stirred in the original 2 cups of sugar and that was sweet enough. I also only had 9.5 pounds of peaches to use, but I simply washed and left the skins on, pitted and sliced. They were delicious fresh from pot and again absolutely peachy after a couple of weeks. The color was darker than my peach jam with pectin, but not at all unlovely.

      Reply

      • Natashas Kitchen
        September 11, 2023

        Thank you so much for sharing that with us.

        Reply

  • Linda
    December 20, 2022

    Hi Natasha, thgis has nothing to do with the peach preserves. I want to let you know your son did a wonderful job on his Christmas song. Good job!

    Reply

    • Natashas Kitchen
      December 20, 2022

      Aww, thank you, Linda! We’re so proud of him! I’ll pass this moment on to him! Merry Christmas!

      Reply

  • Badge3214
    November 13, 2022

    Your recipe is wonderful and easy to follow. I made it twice. First, just as suggested, the second time, I added habanero peppers that I halved, seeded, and added during the cooking step. I did remove the peppers after the cooking step as I was hoping to impart just enough heat for flavor but not for the peach flavor to be overwhelmed. It was a delicious sweet heat hit. I’ve found my go-to gift for those holiday hostess gifts one never knows what to bring. P.S. it was FANTASTIC over a brick of cream cheese served with crackers.

    Reply

    • Natasha's Kitchen
      November 13, 2022

      Thank you for sharing, we appreciate it!

      Reply

  • Dorina Onoya
    October 26, 2022

    This my first try at preserving/ canning peaches. The recipe was easy to follow and turned out great!

    Reply

    • Natashas Kitchen
      October 26, 2022

      I’m so glad it was easy to follow Dorina! Thank you for sharing your great review with me!

      Reply

  • Carolyn Friesz
    September 28, 2022

    I am in the process of doing this; I have gone according to directions and the color has turned more amber . . . not too worried, but wish it had retained the bright orange! I am going to take my stick blender and break down a bit – I don’t like the large chunks!

    Reply

    • NatashasKitchen.com
      September 28, 2022

      Hi Carolyn, did you make any substitutions or do anything differently? It could be the type of peaches used. The addition of lemon juice helps to preserve its bright color. The method that we use for the multiple boils versus an extended boil is supposed to help keep its color as well. I’m sure it will still taste great. Also, if you used a different sugar that could cause it to be darker.

      Reply

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