Country Peach Preserves

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.

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:

5-6 pint-sized jars with lids. I purchased them at Walmart.

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.

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.

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!

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

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.

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 and place in the oven at 350˚F for 15 min. Carefully remove from oven (don’t tighten the lid more or you might disturb the seal that has formed), flip upside down and let cool to room temperature.

Note: 

Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2″ water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, click here. I think I need a boiling water canner! 

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 - 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.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.

Country Peach Preserves

4.8 from 78 votes
Prep Time: 40 minutes
Cook Time: 1 day
Total Time: 1 day 40 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies
Servings: 5 1/2 (1 pint/16oz) sized jars

Ingredients

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:

  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 and drain the pot. Remove peaches immediately to a large bowl of cold water.
  2. Peel the skin, cut the peaches into quarters and remove pits.

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. If peaches are very sweet, you may only need 3 1/2 cups of sugar total. Add more sugar to taste while its cooking.
  2. Let peaches sit at room temp with the sugar for about 30 min -1 hour, or until sugar is dissolved.
  3. 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.
  4. 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.)
  5. 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.

  1. Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
  2. 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 and place in the oven at 350˚F for 15 min. Carefully remove from oven (don't tighten the lid more or you might disturb the seal that has formed), flip upside down and let cool to room temperature.

Recipe Notes

Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2" water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, visit: http://nchfp.uga.edu/publications/publications_usda.html. I think I need a boiling water canner!

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Judy
    October 25, 2018

    Looking forward to trying this method. I have read that much of the pectin is in or just under the skin in fruit (don’t remember which) so I try to peel the fruit in large pieces so I can cook them in the jam and then pull them out near the end (candies the peels-Yum!!). Reply

    • Natashas Kitchen
      October 26, 2018

      Thank you for sharing this with us Judy! Reply

  • Elizabeth Engel
    October 8, 2018

    Hello!

    I love this recipe and technique so much, I’m trying it with Wild Blueberries. Since I’m using frozen ones, there’s a lot of water that needs to cook off, so I’m hoping the “overnight sit” will make this recipe works just a well as it does for peaches. YUM! Reply

    • Natashas Kitchen
      October 8, 2018

      Thank you for the wonderful review, Elizabeth! Reply

  • Faye
    October 8, 2018

    Hi Natasha, I have a question, as the first peach is peeled are the remaining peaches left in the iced water until all peaches have been peeled?
    Thank you, Faye Reply

    • Natasha
      October 8, 2018

      Hi Faye, yes, you can leave the rest in the ice water as you are peeling the others. It saves a step not having to drain or transfer them an extra time. Reply

  • Shazia Gulnaaz
    October 4, 2018

    Thanks for the recipes, I will definitely try this Reply

    • Natashas Kitchen
      October 4, 2018

      I look forward to heading how you like it! Reply

  • Jodie
    September 22, 2018

    I had enough peaches leftover from about a 25-30 pound batch of peaches to make a half recipe. I am just finished the third simmer and boy does it smell and taste amazing. I can’t wait to taste the final product. Reply

    • Natashas Kitchen
      September 22, 2018

      I love the smell of baked goods in the home! I Would love to hear how you like it! Reply

      • Jodie
        September 25, 2018

        I absolutely love it. Tastes so yummy. I need to go and buy more English muffins as I ate them all eating the preserves. Definitely going to be making some more of this next season. Reply

        • Natashas Kitchen
          September 25, 2018

          I’m so happy you enjoyed this, Jodie! Reply

  • Jill Bryant
    September 21, 2018

    LOVED IT! 1st batch way too sweet. So I hurried up and made a 2nd batch no sugar and combined them for the final boil. Can you use this recipe for other fruits like pears? Reply

    • Natashas Kitchen
      September 21, 2018

      Hi Jill! I haven’t tried those but I think it’s worth trying! Varying fruits have varying amounts of pectin naturally so some you may not have to cook as many times. You might google the difference between different fruits before starting. If you experiment, let me now how you like it! 🙂 Reply

  • Linda
    September 12, 2018

    Can freshly canned or frozen peaches be used? Thanks.
    Love your site! Reply

    • Natasha
      September 12, 2018

      Hi Linda, I haven’t tried it that way but I think it’s worth experimenting. Frozen peaches might make the preserves a little darker but it should still work fine. Reply

  • Marlow Rahn
    September 6, 2018

    I am looking at making these as a holiday gift for all 4 of my kids teachers (there is a lot of them!) I am hoping to include a few recipes with each jar. If you have one, can you please share? Reply

    • Natashas Kitchen
      September 6, 2018

      Hi Marlow. I would recommend checking out the print option that comes with these recipes and including that? They’re standard print copies so maybe folding them into pretty envelopes would look aesthetically pleasing? You can also try this Apricot Raspberry Preserves recipe. Enjoy! Reply

      • Marlow Rahn
        September 6, 2018

        I should have clarified that I’m looking for recipes (chicken, etc) that you can use with the preserves:) Reply

  • Jason
    September 3, 2018

    I used 2nds from a local farm as well. 11 lbs of raw unpitted peaches filled 13, 8 oz Mason jars. And 1, 4 oz jar. There is a bit of waste lost in the p tf process, but not enough to worry. Reply

  • Jason
    September 2, 2018

    Just finished up my first batch. Tastes great. Because I live above 4000 ft elevation, I put them in the hot water bath canner for 15 minutes instead of 10. Your recipe filled 13 8 oz. Mason jars. (And 1 4 oz. Mason jar). With a little bit spilled on the floor while transferring to jars. ( the dog was happy to clean that up for me) thank you for the wonderful recipe. I’m going to start a 2nd batch this afternoon. (This one using splenda, I’m diabetic) the real sugar ones I just finished will be Christmas presents. 🤩 Reply

    • Natashas Kitchen
      September 2, 2018

      I would love to hear your update and how you like it! This will be perfect for Christmas! Thank you for the wonderful review! Reply

  • Terri
    August 29, 2018

    I did not get to read all the comments so you may have already answered this. How many cups of chopped peaches would 11 lbs be?. One place said 2 1/4 cups per lb. So I measured out 25 cups. I think I have way too much. I will give it a try and see what happens. Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Terri, I never measured them that way so I’m not sure. I did weight them before I cut them so it was 11 lbs with the peel and pit. Reply

      • Lisa
        September 2, 2018

        it would be really helpful to know weight of peeled, pitted peaches. i get ‘seconds’ from a friendly farmer, so never have a whole peach to start. i have 9 lbs of sliced peaches (no pits, skin) waiting to be preserved. Reply

        • Natashas Kitchen
          September 3, 2018

          I wish I measured it that way. Once they are pitted, peeled and sliced, it’s about 20-22 cups of peaches. I filled my pot and measured for you. (This is what google tells me: 1 lb peaches = 3 cups sliced) 🙂 Hope that helps! Reply

  • Amy OBrien
    August 29, 2018

    I just did your recipie. My peach tree produced very well this year. The peach preserves turned out amazing! I just canned them and they are cooling now. I tasted the preserves before putting it into the jars. OMG! So good. So yummy! Thank you from Pennsylvania! Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Amy! That’s so great! We just got a nice box of peaches from my moms garden as well! I love that they’re home grown! I’m so happy you liked this recipe! Reply

  • Prasanna Adapalli
    August 28, 2018

    Hi Natasha, What is the shelf life for this recipe? I am planning to gift it to my family on my next trip coming in 2 months. Pl. lemme know. Thanks. Reply

    • Natasha
      August 28, 2018

      Hi Prasanna, we have kept it up to a year on the shelf. I hope you and your family love the peach preserves! 🙂 Reply

  • Dee
    August 26, 2018

    Great recipe … I was gifted with 6lbs of peaches and used your recipe with a few tweaks. Added star anise, cardamom and nutmeg.
    It turned out great. thanks Reply

    • Natashas Kitchen
      August 26, 2018

      What a great gift! I’m so happy you enjoyed it! Reply

  • Cherie
    August 24, 2018

    Could you put the jam in freezer containers and freeze it rather than can it? Reply

    • Natashas Kitchen
      August 24, 2018

      Hi Cherie, this should be ok for the freezer if you wish to store it that way. Reply

  • Sally
    August 24, 2018

    Your recipe is lovely but I was expecting it to set like jam. Isn’t it supposed to? I have also made a few jars the conventional jam way too but it’s not nearly as nice as yours! Reply

    • Natashas Kitchen
      August 24, 2018

      Hi Sally. This will be slightly more loose than jam. Reply

  • Jason
    August 23, 2018

    Thanks for the answer regarding the pectin. I’m buying 25 lbs of peaches from a local orchard this weekend. 2 questions before I start. 1. I am diabetic, I plan do do a small batch for myself using splenda (using real sugar on the batches I’m making for family) do you think it will work out ok with the splenda?
    2. I own a hot water bath canner so I will be using that method. Since I live above 4000 feet elevation, should I adjust the time in the hot water bath, or modify any other part of the recipe in any way? Reply

    • Natashas Kitchen
      August 23, 2018

      Hi Jason,
      1. I haven’t tried but one of my readers, CJ reported the following: “Shirley asked about using Splenda for preserves. I’ve used it many times with great success and taste. You must water bath the filled jars as there is no sugar protection to prevent bacterial/mold growth. For others, adding a few drops of almond extract makes nectarine preserves taste more strongly, like peach. Hope this is helpful!”
      2. I wish I could tell you. I realize there many factors that may alter the recipe. I did a quick google search and a few alterations did come up for 5000+ feet. 🙂 Reply

  • Patty Radwick
    August 23, 2018

    I have been looking for a recipe that doesn’t require pectin….I am going to start a batch tomorrow and will comment again when it’s done. Reply

    • Natashas Kitchen
      August 23, 2018

      I look forward to your feedback Patty. Reply

  • Jason
    August 22, 2018

    I noticed that your receipe doesn’t call for any pectin. Is it not needed with all the extra boiling? Reply

    • Natasha
      August 22, 2018

      Hi Jason, boiling down the peaches with the multiple boils causes the preserves to thicken without requiring pectin. Reply

  • Allyson
    August 19, 2018

    I always make freezer jam because my experience is cooked jam loses a lot of the fruit flavor and color. With this method does the jam have that fresh fruit flavor I love with my freezer jam, as well as staying more true color? Reply

    • Natasha
      August 20, 2018

      Hi Allyson, following the instructions here, the fruit does not lose color or flavor. If you cook it for too long at too high of the preserves will get darker, however it won’t really affect the flavor unless they get burnt 😉 Reply

      • Allyson
        August 22, 2018

        Perfect. I am doing peaches today! Thanks Reply

  • MG
    August 18, 2018

    I think this must be the most labor intensive jam recipe ever made. haha! It tastes great, but I did two batches (20 lbs total) and only ended up with 12 CUPS of jam. It also took four full days, and hours and hours of constant stirring. I don’t know how people are successfully making this recipe. Each time I brought it to a low boil, it took over 1.5 hours to just get to the simmering point, and it would begin scorching if I did it any faster. I also had to stir almost constantly the entire time. After that, it would take 6-7 hours to return to room temperature, so I only had time to simmer it once or twice a day. I was using really nice pots, not nonstick, which means yes, it does take a little longer to bring things to boil, but not that much longer. My pot was huge, so it has a lot of base surface area, which should have allowed it to come to boil faster and cool faster (a smaller diameter pot that is super deep would take even longer to cool to room temp. I can’t even imagine!)

    So it took 4 days total, about 12 hours of active working hours tied to the kitchen, and I yielded just under 6 pints of jam. $35 for my 20 lbs of peaches makes them about $6 per pint. Good thing it’s freaking delicious! Just definitely, definitely not recommended for a first time jam maker. Next time I think I’ll try a recipe that uses pectin to firm it up to see if I get better yield and less time… I wonder if that woulds sacrifice flavor.

    Also, btw, I did scorch it bad once, by making the mistake of going to the bathroom while it was on medium heat, but I was able to take out the burnt flavor by quickly changing pans, so that it didn’t continue to cook with the burnt bits, and I also added a teaspoon of almond extract and you can hardly tell at all. Yay! Reply

    • Natasha
      August 19, 2018

      Hi MG, it does take more time and that is the tradeoff for this pectin free natural method 🙂 and I agree, it sure does taste delicious – can’t be beat! 🙂 Reply

    • nancy essig
      August 19, 2018

      Of course it took too long to boil, there was a huge pot of peaches. Next time divide it into 2 pots. This was the easiest and most delicious preserves I had ever made. And…nothing is cheap these days. Reply

      • Natasha
        August 19, 2018

        I love that idea of dividing it into 2 pots to speed up the process. Brilliant! 🙂 Reply

  • Tina
    August 14, 2018

    I used your method to make Peach Jam last year so decided to apply it to Apricot Jam this year and it worked wonderfully. I used 10lbs of Apricots 3 cups of sugar and about 1/2 cup of lemon juice. 4 Boils total. It did turn pretty dark but tastes amazing. Reply

    • Natashas Kitchen
      August 14, 2018

      That’s so great Time! Thank you for sharing your wonderful review with us! I’m sure our readers will find this helpful! Reply

  • Angie
    August 13, 2018

    Hi, what would the maximum pounds of peaches you would use for one batch? Are their any negative drawbacks to doing this? Reply

    • Natasha
      August 14, 2018

      Hi Angie, the amounts stated make a typical batch for us and we don’t usually do more than that of peach preserves at a time. Reply

  • Angie
    August 13, 2018

    Hi, I have almost a bushel of peaches. I’m wondering if you would dare do anymore than 11 lbs. of peaches per batch? If so how much more could you do? Reply

    • Natasha
      August 14, 2018

      Hi Angie, I wouldn’t do more than that or it may scorch at the bottom before uniformly heating the pot. I also don’t have an excessively large pot or burner so I don’t do more than 11 lbs in 1 pot. Reply

  • Saul
    August 13, 2018

    It’s a great recipe and it tastes great, if your worried about scorching use a heavy bottom pan which distributes the heat more evenly. I did try the 6x method but could not can right away. My first batch fermented so I am going to try to make peach moonshine. I think it best not to go over 2 days when you live in a warm climate Reply

    • Natasha
      August 13, 2018

      Hi Saul, I haven’t had that occur but we always make the preserves in fairly mild temperatures. Could it be that you reduced the sugar int he recipe? That could possibly cause it to ferment. Reply

  • Daphne
    August 11, 2018

    I made this on a rainy Saturday with my niece. We added 2 cups of mango juice and 1 tablespoon of almond extract. It was so delicious! The following day we had it on pancakes for brunch. I shared with my best friend and now her husband is asking when I am going to make more. Reply

    • Natashas Kitchen
      August 11, 2018

      That’s so great! I’m so happy you all enjoyed this recipe! Reply

  • CIA Grad 1993
    July 23, 2018

    This past week I made strawberry and blueberry preserves/jams, and this was nigh on the exact recipe I used. I stood over it or within close proximity so it didn’t burn. The trick is lower heat after it comes to a boil. You want a gentle simmer, and if you have to time, like I do, you can get it done in one day. It takes several hours, but SO worth it! Reply

    • Natashas Kitchen
      July 23, 2018

      It is definitely worth it! Thank you for trying our recipes! Reply

  • Blair
    July 22, 2018

    I’ve made this recipe soo many times and I love it!! I normally use only freestone peaches but my neighbor just brought me a ton of white peaches and was wondering if those would be good to make preserves with? Reply

    • Natasha
      July 22, 2018

      Hi Blair, I haven’t tried that but I think it’s worth experimenting! I imagine they will be lighter in color. Keep me posted on how that works out 🙂 Reply

  • Leslie
    July 14, 2018

    Super easy to make! I only used 1/2 cup of sugar and the preserves are delicious. More like a fruit spread, and you actually taste the peaches rather than the sugar. Try it for a healthier alternative! Reply

    • Natasha
      July 14, 2018

      Hi Leslie, I’m so happy you enjoyed it! I agree, it’s nice when you can taste the fruit more than the sugar which is why homemade is best! 🙂 Reply

  • Meena
    June 25, 2018

    Hi Natasha, this recipe is super easy to make. This year our peach tree had too many fruits for me to handle. I gave away almost half of the crop. Was feeling bad as did not know what to do with the rest, when I came across your recipe.
    I tried with 24lbs of peaches. Balancing wasn’t successful so basically me and my husband peeled off the skin. Followed the instructions as best as I could and the end result…. wow!! I surprised myself. I still have a lot of peaches left and I am going to make another big batch of preserves. Only thing not sure whether the canning process was perfect. When I put the jars upside down, some of the syrup leaked. Is that normal or the seal was not formed properly. Is there a way to check? Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Meena, as long as the seal has formed on the lid of your jars (it should not be clickable when you press on it), it should be fine to store. Thank you for sharing your great review with us! Reply

  • June 21, 2018

    I have tried this receipe with plums and came out great! I like it because it is so easy to do . Reply

    • Natashas Kitchen
      June 21, 2018

      I’m so glad you enjoyed it! Reply

  • Roberta Mitchum McCunney
    June 7, 2018

    I made this last summer and absolutely loved it. I was thinking about trying the same recipe/method with strawberries. Has anyone else tried it? Any ideas on how much sugar you need or if it is ok to use big “pieces” or “chunks” of strawberries? Thank you!! Reply

    • Natashas Kitchen
      June 7, 2018

      Hi, Roberta. I’m so glad you enjoyed it! 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

      • Roberta McCunney
        June 8, 2018

        Thank you for your comments! I didn’t realize this the extra steps was due to the color for the peaches. If you used 11 pounds of strawberries, how much sugar would you start with?

        Thank you! Reply

        • Natasha
          June 8, 2018

          It’s also the juice – peaches release a ton of juice. If your strawberries do likewise, you might need to simmer it longer. I could only guess with the sugar since I haven’t tried. From a preliminary search, I’m finding 2 lbs with 1 cup sugar plus lemon juice to taste. I would always start with less than that since I don’t like overly sweet preserves and then add more to taste. Reply

          • Roberta McCunney
            June 15, 2018

            Hi. I made the strawberry jam. I used 7 pounds of strawberries or 12 cups of pureed strawberries. I used about 9 cups of sugar. It was a little bit sweet so I would probably use 8 next time. I did have to cook it five times. And yes, definitely be careful about scorching. I suppose my next search might be about how to clean off the bottom of my dutch oven. It tasted wonderful though and I was quite happy with it. Thank you for your help and for the cooking method. It works perfectly for someone that doesn’t have longs periods of time available to her.

            Roberta

          • Natashas Kitchen
            June 15, 2018

            You’re so welcome, Roberta!

  • VICKIE HEGAR
    May 24, 2018

    Love this. Thank you! One question…why turn upside down? Reply

    • Natasha
      May 24, 2018

      Hi Vickie, turning it upside down, helps to create a seal. Reply

      • Cayla
        July 26, 2018

        Im very excited as I’m finishing up my first batch! This recipe is so easy! As far as storage? After the jars have set should they be dry stored, refrigerated or frozen? Reply

        • Natashas Kitchen
          July 26, 2018

          These can be dry stored. Reply

  • Frances Barrera
    May 10, 2018

    Very accurate directions and outcome. I will add that you must stir almost constantly during the last two simmers to prevent scorching and sticking. This also leads to a purée-like consistency which may not be your preference. The preserve is delicious, however. I would like it better if there were larger pieces of fruit but I don’t know how one would accomplish that without resorting to sure gel. Reply

    • Natasha's Kitchen
      May 10, 2018

      I’m glad to hear how much you enjoy the recipe Frances! Thanks for sharing your great review with other readers! Reply

    • Leslie Callaway
      June 12, 2018

      Frances, could you possibly add some more chopped fruit near the fourth boil? I was thinking the same thing about raspberry jam I just made. I thought if I waited until the end and added more fruit, I would get the chunkiness I wanted. What do you think? Reply

  • Sacha
    March 29, 2018

    This was my first attempt at jam and I ended up burning it 🙁 I’m turning it into BBQ sauce and I’m going to try again tomorrow.
    After the 4th boil I thought it seemed thin and watery, so I did another boil and it went all burnt. How watery is is meant to be when it goes into the jars? 🙂 Reply

    • Natasha
      natashaskitchen
      March 29, 2018

      Hi Sacha, this is more of a syrupy consistency and not overly thick preserves as you would find on store shelves because they use pectin whereas this uses the natural pectin from the fruit and boiling it down an extra time can help thicken it but because the mixture thickens up with each boil, you need to be especially careful to stir frequently, stirring from the bottom of the pot. Reply

  • Connie
    November 4, 2017

    I just tried tjis recipe and I just love it!! It has to be the best peach jam I have ever tasted… thanks! Reply

    • Natasha's Kitchen
      November 6, 2017

      Excellent! I’m so glad to hear that Connie! Thank YOU for sharing! 🙂 Reply

  • Mary Saatkamp
    October 31, 2017

    Made these preserves and they turned out absolutely wonderful! Just wondering, if this same method will work for pears? Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Hi Mary, I’m so glad you loved the recipe! 🙂 I honestly haven’t tried this with pears so I’m not sure if it would work the same way. Maybe someone else has tried and can share their insights? Thanks in advance! Reply

  • TATIANA
    October 31, 2017

    Thanks for the great recipe! It reminds me how my mom used to make it but with apricots. We had tons of them at our dacha 🙂 Reply

    • Natasha's Kitchen
      October 31, 2017

      My pleasure Tatiana! I hope you love the recipe! Reply

  • Tatiana
    October 31, 2017

    Hi Natasha! Any suggestions on how to fix over-sweet preserve? My peaches appeared to be on a sweeter side so it tastes too sweet for me now. Is it OK to add lemon juice and/or water to it? Thank you! Tatiana Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Tatiana, yes you can add lemon juice to counter the sweetness. Water would be ok but it would make it more loose. Either way, be sure to bring it to a boil after adding lemon juice or water. Reply

  • Debbie
    October 20, 2017

    Can you cook in a slow cooker instead of the slow boils? Reply

    • Natasha
      natashaskitchen
      October 20, 2017

      Hi Debbie, I haven’t tried this in a slow cooker so I can’t say for sure, but even on the low heat setting in a slow cooker, you will eventually have a consistent boiling. I think you could make it work cooking with the lid off so it can reduce down but the slow cooking process as directed in the recipe above (without the slow cooker) will produce a lighter final color to the preserves. If you continually boil it, it will darken in color. Without testing it in the slow cooker, I can’t say for sure how that would work or how long you would need to keep it in the slow cooker to get a thick enough consistency. Reply

  • Karen Nyby
    September 26, 2017

    This recipe is amazing! During one of the ten minute boils, a burn at the bottom occured.. I changed pans but the flavor was a bit off. I didn’t want to throw out the batch I did a search and found that adding ginger could help mask the faint burnt flavor and accentuate the peach, lemon flavor. So it did. The yield was exact. Thanks. Reply

    • Natasha's Kitchen
      September 26, 2017

      My pleasure! I’m glad you love the recipe Karen! Thanks for sharing your tip and great review with other readers! Reply

      • Leslie Callaway
        June 12, 2018

        I love nutmeg on my peach cobblers. I saw above where Karen added ginger to hers. Do you think I could add some nutmeg to the recipe? How much? This sounds sooo good! Thank you. Reply

        • Natasha
          June 12, 2018

          Hi Leslie, I honestly haven’t experimented with that so providing an exact amount is difficult to guess but I think it’s worth a test! Reply

  • marilynne fowler
    September 26, 2017

    did you do a water bath after also?ty
    marilynne Reply

    • Natasha
      natashaskitchen
      September 26, 2017

      Hi Marilynne, We did not do a water bath but used the oven method instead. If you are more comfortable with the water bath, you can do that instead of putting them in the oven. Reply

  • Suzy
    September 23, 2017

    I have used this recipe for peach preserves each year for the past 4 years or so and it never fails to come out perfectly 🙂 Its definitely my ‘go-to’ recipe.Thank you for sharing! Reply

    • Natasha's Kitchen
      September 25, 2017

      You’re welcome Suzy! I’m glad you enjoy the recipe as much as I do! Reply

  • Linda
    September 15, 2017

    Hi. I am wondering if , instead of jarring, if I can freeze this recipe? Reply

    • Natasha
      natashaskitchen
      September 15, 2017

      Hi Linda, I think freezing would work great in this recipe 🙂 Reply

      • Linda
        September 15, 2017

        Thank you for writing back ; I feel confident it will work now,too. These peaches are beautiful & from my own tree! I already made a peach pie (yummy, says hubby! 🙂 ) and have too many for pie and don’t want to lose them. I am doing them todaythis evening! Reply

  • Catherine
    September 11, 2017

    First Solo canning experience and it turned out perfect! I had super sweet peaches so cut the sugar a bit and cooked over 3 days. Took two jars to work and they were gone within an hour. I’ve had 4 requests for the recipe and planning a peach jam making day this weekend again. SOOO SOOO good! Thank you for sharing. Reply

    • Natasha's Kitchen
      September 11, 2017

      You’re welcome Catherine! I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your fantastic review! Reply

  • Sonya
    September 11, 2017

    My peaches are sitting in the sugar right now. I’m excited because the fruit came off my own trees! They’re little and tart, but oh so scrumptious. Reply

    • Natasha's Kitchen
      September 11, 2017

      Please let me know what you think of the recipe Sonya! 🙂 Reply

      • Sonya
        September 12, 2017

        They came out awesome. I have four small tubs for the fridge and freezer. I’m thinking they would be amazing over a cinnamon/nutmeg cheesecake! Reply

        • Natasha's Kitchen
          September 12, 2017

          YUM! That sounds delicious! I’m glad you love the recipe! Thanks for sharing Sonya! Reply

  • Sara
    September 9, 2017

    After you simmer for 10 minutes do you move the pot of the burner or can you keep it sitting on that burner if it’s turned off? Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      Hi Sara, it will cool faster if you take it off the burner but either way it will work 🙂 Reply

    • Mary Saatkamp
      September 25, 2017

      Could you seal the jars with paraffin instead of the hot water bath? Reply

  • Pima
    September 8, 2017

    I am getting ready to use this recipe, do you let the pot simmer for 10 minutes every time you bring the jam back to a light boil? Reply

    • Natasha
      natashaskitchen
      September 8, 2017

      Hi Pima, yes that is correct! I hope you enjoy the process and the preserves! 🙂 Be careful on that last boil not to increase the heat too much so you don’t scorch the bottom since it will be thicker at that point. Reply

  • Janel
    September 4, 2017

    Can I use this same method for other fruit like pears? Reply

    • Natasha
      natashaskitchen
      September 5, 2017

      Hi Janel, I haven’t tried this with pears so I’m not sure if it would work the same way. Maybe someone else has tried and can share their insights? Thanks in advance! 🙂 Reply

  • Kitty
    September 2, 2017

    I decided to use a new recipe and went with this one. Although I only had one day off work, I brought to rolling boil throughout the day and love the end result. Perfect! Reply

    • Natasha's Kitchen
      September 2, 2017

      Awesome! I’m glad you love the recipe! Thanks for sharing Kitty! Reply

    • Nancy Essig
      September 2, 2017

      Made it, loved it, excellent recipe. When tasting after the 3rd boil I found it very sweet. Got 5 more pounds of peaches and added them. Not only did it cut the sweet, it gave ma more whole pieces of peach in the final product. Just wonderful. Thank you Reply

  • Janette
    August 21, 2017

    I’m sorry if you’ve already answered this question, but I don’t have time to read all the comments! I don’t care for chunks of fruit in my jam. Can I puree or mash the peaches before boiling? Thank you. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Hi Janette, I think that would still work well to puree first. Reply

  • Cindy
    August 21, 2017

    I’ve just finished — following the instructions exactly — and can see that my upside-down jars are showing at least one inch of empty space at the top, even though I filled them to within one-half inch from the top. Is that what other people have experienced? Should I have filled them up to the top? Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Hi Cindy, as long as the seal has formed on the lid of your jars (it should not be clickable when you press on it), it should be fine to store. Reply

  • Julia Lee
    August 21, 2017

    My husband and I just finished canning our first batch of peaches using this recipe. We weighed out the peaches on a food scale and had 12 pounds to start with before peeling and pitting them. We ended up with 9 1/2 pounds of peaches once they were blanched peeled and pitted. The only changes we made were adding a half a cup more sugar and one extra lemon. We cooked it five times and it came out to the perfect consistency. We were able to get eleven half pint jars, although we are pretty sure it would’ve been 12 jars had my husband not eaten a half a pint while it was cooking over the two days. He said he had to taste it along the way. We served it up on some hot banana bread right when it was done and followed up by a glass of peach tea it was delicious. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Ofcourse he had to sample along the way! lol that is awesome! I’m so glad you loved the recipe!! 🙂 Thank you for sharing your sweet review 🙂 Reply

  • April S.
    August 21, 2017

    Do Not Place Canning Jars In An Oven! Canning jars are not made for the dry heat of an oven. If you place a canning jar in the oven, you run the risk of, at the very least, damaging your jar by the jar developing hairline fractures that you won’t be able to see, and at the most, shattering.

    The proper process for this and any other high acid recipe would be to water bath it. It’s easy and quick and you don’t have the problem of damage to your canning jars. 10 minutes in a boiling water bath works. After pulling the jars out of the water bath, place them right side up on a towel in a draft-free place on your counter. Allow them to sit there for no less than 12 hours before even touching them to ensure a proper seal. DO NOT INVERT. Inversion is proven unsafe and can interfere with your seal. Reply

  • Tina
    August 20, 2017

    I am so happy I found this because this is exactly how my Nan made all kinds of jams. I did not have 11lbs of peaches so I just used half the sugar and will add if I need more. Just finished my first boil. I have canned for most of my life but for some reason jam has never quite worked out for me but heres to hoping Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      I hope it is a big success for you! 🙂 I bet it smells nice at your place right now! 🙂 Reply

      • Tina
        August 21, 2017

        Wow this is amazing. My mother in law stopped in just when I finished processing the jars and of course there was a little left over that was not quite enough to jar so we just ate it. Now she is going to make it too. Thank you so much for this recipe. Reply

        • Natasha
          natashaskitchen
          August 21, 2017

          Oh that is awesome!! I’m so glad you both enjoyed the recipe 🙂 Reply

  • Nancy Essig
    August 18, 2017

    Would this process work on blueberries, pears, apples? Reply

    • Natasha
      natashaskitchen
      August 18, 2017

      Hi Nancy, I haven’t tried those but I think it’s worth trying! Varying fruits have varying amounts of pectin naturally so some you may not have to cook as many times. You might google the difference between different fruits before starting. If you experiment, let me now how you like it! 🙂 Reply

  • August 15, 2017

    My 11 pounds netted out at about 7.6 pounds of cleaned flesh (I hope this is ok). First boil is down and I am interested in the spice addition. I may do as my late wife always taught me do the recipe as written and if you make changes do that the second time around.. I will keep you posted. Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      That is great advice! I hope you love the preserves 🙂 Reply

      • Peter
        August 16, 2017

        Finished product is Amazing I got 5.5 Pints and the flavor is outstanding. I did opt for the water bath as that is what I am most familiar with. Thx for the recipe! Reply

        • Natasha
          natashaskitchen
          August 16, 2017

          Thank you for the great feedback Peter 😬 Reply

  • Alla B
    August 14, 2017

    In Oregon its peach season again, making this preservative 5th or 4th year in a row and it always always disappears at my house before winter ends! Absolutely delicious, thank you for the recipe 🙂 Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Oh that sounds so nice! We had a late frost this year so there aren’t any peaches on the trees. I’m so happy you love the recipe! Reply

  • Sara Davis
    August 13, 2017

    This method really appeals to me so I’m giving it a try. Thank you for sharing it. I’ve added only two cups of sugar at this point (I’m on day 1) because it tastes just right to me. Will less sugar affect the consistency as it does with traditional pectin free jam making? Reply

    • Natasha
      natashaskitchen
      August 13, 2017

      It shouldn’t effect the consistency. Reply

  • joe
    August 11, 2017

    theres one thing i dont get about the recipe and hope it can be explained… in the recipe it calls for boiling then cooling then repeat. what is the reason or process this acheives that a normal reduction of liquid does not give? Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Hi Joe, you don’t want to keep boiling it or it will brown. It should still taste ok but the color won’t be as pretty 🙂 Reply

  • Sarah Nichols
    August 10, 2017

    This is SO GOOD!!! I made a batch and it took 2 days, but it was not intensive or hard. The hardest part was peeling and pitting. Blanching did nothing for my peaches because I dont think they were the right ripeness… I guess they need to be really ripe to have blanching work well.

    I used about 3.5 cups of sugar and it was perfect. I have never really been a fan of chunky fruit stuff, but I am putting this in my oatmeal, plain greek yogurt, and on toast. It is amazing. I am making a second batch today with the last of my peaches. Mine did not come out quite as vibrant in color so I think I could have stood to use a little more lemon to prevent browning but overall I am super impressed. Reply

    • Natasha
      natashaskitchen
      August 10, 2017

      Hi Sarah, I’m so glad you loved the recipe!! I agree it is much easier to peel ripe blanched peaches. Thanks for sharing all those yummy serving ideas 🙂 Reply

  • Deb
    August 8, 2017

    My peaches seem to be whole slices did you mash them at all? I’ve boiled 5 times Reply

    • Natasha
      natashaskitchen
      August 8, 2017

      Hi Deb, no I did not mash them, only stirred occasionally. I wonder if maybe your peaches weren’t quite ripe? Reply

  • Tonia Seidl
    August 8, 2017

    Natasha,
    I have 40 pounds of peaches and think I will use this recipe! Thanks for sharing. Quick question.
    Is it either or for the oven and the canning bath? Do I need to back them or can I just use the canning bath? Thanks! Reply

    • Natasha
      natashaskitchen
      August 8, 2017

      Hi Tonia, you can use whichever method you are most comfortable with. It is either one or the other. Both are not necessary 🙂 Reply

  • Kim
    August 6, 2017

    This may be a silly question but can you boil and let cool for about 30 min on the counter, refrigerate to lower the temp and re boil to speed up the process a bit? Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      Hi Kim, leaving the preserves out to cool on the counter, also allows them longer to evaporate and preserves take quite awhile to cool to room temperature so if they are placed in the refrigerator, you are going to really warm up your fridge. Reply

      • Crystal
        August 20, 2017

        Hi Natasha,

        Once everything is done and in the jars, does this get stores in the fridge or at room temperature? Sorry if this a dumb question. This is my first time making preserves.

        Thank you. Reply

        • Natasha
          natashaskitchen
          August 20, 2017

          Hi Crystal, if they are canned as instructed, the jars should form a seal and be safe stored at room temperature on the shelf. Reply

  • Liz Engel
    August 5, 2017

    If I want to add cinnamon and almond extract, do I do that at the first boil or one of the later ones? (Earlier for deeper permeation of the flavors? Or last for a bigger flavor punch?) Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      Hi Liz, I’ve kept it pretty simple with this recipe over the years and haven’t experimented with additional spices so I’m not sure if it would affect the flavor to do it earlier vs later. Sorry I can’t be more help with that! I think it would work either way just be sure to boil it through at least once after adding the spices. Reply

      • Nancy Essig
        August 18, 2017

        I was always taught that if you add spices or aromatics to your fruit jams, or preserves they have to be pressure canned or can introduce botulism Reply

        • Natasha
          natashaskitchen
          August 18, 2017

          That’s great to know! Reply

        • LIz
          August 18, 2017

          Oh, WOW! Thanks for that info. I do pressure/heat can, so hopefully I’m safe! But that’s a great thing to keep in mind. Reply

    • Liz
      August 11, 2017

      It took me three days and 5 cookings and it was worth every minute! I added 2 tsp cinnamon at the 3rd cooking and 1 tbsp of almond extract at the 4th. The 5th cooking was just to bring it back to warm for canning. I also only added 3 1/2 cups sugar and it was perfect sweetness. The color gets darker the more it’s cooked but the final product is still visually appealing. I took photos at each process so I can remember how it looks next time I do this…which I definitely will. Thanks for sharing this recipe! Reply

      • Natasha
        natashaskitchen
        August 12, 2017

        Thank you so much for reporting back! I’m so glad you enjoyed it 🙂 Reply

    • Jessica Toy
      August 14, 2017

      Spices at the beginning. Extracts towards the end, Reply

  • Nancy
    July 29, 2017

    Hello,
    This is my first time trying your recipe! Do I cover the pot when cooling off and leaving it overnight on the counter or should I not cover it?
    Thank you! Nancy Reply

    • Natasha
      natashaskitchen
      July 29, 2017

      Once the preserves or at room temperature, you can leave them covered on the counter overnight Reply

      • Nancy
        July 30, 2017

        Thank you so much for your prompt reply, Natasha. 🙂 Reply

  • Patty Miranda
    July 29, 2017

    Third year I’ve used this recipe. It’s great and easy. Big thank you. Reply

    • Natasha's Kitchen
      July 29, 2017

      You’re welcome Patty! I’m glad you love it! Thanks for sharing 🙂 Reply

  • Gracie
    July 28, 2017

    Can I leave the peels on of I want? Reply

    • Natasha
      natashaskitchen
      July 28, 2017

      Gracie, it will make the batch much darker and because of the fuzzy texture, people remove them. Reply

  • Doris Boswell
    July 10, 2017

    Can I make this sugar free with stevia?? Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi Doris, I haven’t tried but one of my readers, CJ reported the following: “Shirley asked about using Splenda for preserves. I’ve used it many times with great success and taste. You must water bath the filled jars as there is no sugar protection to prevent bacterial/mold growth. For others, adding a few drops of almond extract makes nectarine preserves taste more strongly, like peach. Hope this is helpful!” Reply

  • JoAnn Luciani
    July 6, 2017

    I am using the bathing method for this recipe and am at 6000 altitude how long do I leave them in the water? Reply

    • Natasha
      natashaskitchen
      July 6, 2017

      Hi JoAnn, to be honest, I’m not sure if there are special modifications that need to be made for various altitudes. You may need to do some google research or check with the current canning guidelines (linked above) to see if there are any changes. Sorry I can’t be more help! Reply

    • Teznie Pugh
      July 31, 2017

      15 minutes from 6000 – 8000 feet. Reply

  • Stephanie McGuire
    July 4, 2017

    Thank you for the great recipe. Was my 11st time ever making preserves. It turned out great. I added some powdered ginger( only because I didn’t have fresh) and a splash of vanilla.. Turned out great thanx. Next step it’s to find some good pairings for other peach preserves. Reply

    • Natasha's Kitchen
      July 5, 2017

      You’re welcome Stephanie! I’m happy to hear you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Threequeensmom
    June 20, 2017

    Been canning for 40 years. This was one easy recipe. I used Georgia peaches fresh off the Peach Truck. It yielded a tad over 5½ pints. I used some half pint and some pint jars. Perfect for gifts! Reply

    • Natasha's Kitchen
      June 20, 2017

      I’m so happy to hear that! Thanks for sharing your fantastic review! 😀 Reply

  • LemonTart
    June 8, 2017

    Approximately how many cups of cut up peaches would 11lbs be? Reply

    • Natasha
      natashaskitchen
      June 9, 2017

      Hi, I’m sorry I never measured them that way so I’m not sure. I did weight them before I cut them so it was 11 lbs with the peel and pit. Reply

  • Rhonda Ahrens
    October 1, 2016

    I just made these and I had about a cup left over that I wish I had some vanilla ice cream with to enjoy them over. I started the process on Thurs. with peaches from our tree in our yard that was so plentiful it broke a branch with the motherlode of peaches. I am happy to have preserves to gift for the holidays and for my family to enjoy. I did can them in Quart jars because that is what I had handy and I still made 5 quart jars. I figure with a ribbon and a note about them they will be great teachers gifts and for a friend or family member. Thanks for the simple recipe Reply

    • Natasha
      natashaskitchen
      October 2, 2016

      What a sweet idea to give preserves as gifts!! 🙂 Those are going to be some very happy teachers! Thank you for sharing that with us 🙂 Reply

  • Victoria
    September 27, 2016

    Thank you so much for sharing this wonderful recipe. I’ve been making peach preserve for years using only peaches and sugar, but I could never get the right consistency. Your recipe is so easy, and made delicious and thick peach preserves. Thank you! Reply

    • Natasha
      natashaskitchen
      September 28, 2016

      Victoria, thank you for such a nice review and you are welcome 😀 Reply

  • Toni Forstik
    September 14, 2016

    I just made this recipe.I have wanted to make my own preserves for a long time but thought it would be too difficult. We have great peaches in NJ and I picked my own. This recipe is so easy. And the preserves came out great. Never going back to store bought. Can’t wait to try other recipes on the site. Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      Toni, I’m so glad to hear that you liked the recipe 😀 and thank you for the nice review. Reply

  • Marianne
    September 10, 2016

    Well we are just finishing up your directions and so far it has worked awesome! Just doing the water bath now. Thanks for your help can’t wait to enjoy the finished product! 🙂 Reply

    • Natasha
      natashaskitchen
      September 10, 2016

      Marianne, you are very welcome, I hope you’ll love it. Reply

  • Virginia
    September 10, 2016

    Hello, I’m going to try to make this today. I will be making 1/2 this recipe. Should I shorten the coon times? And how long will these be food for? Reply

    • Natasha
      natashaskitchen
      September 10, 2016

      Hi Virginia, I apologize I could not reply sooner. You might be able to do one less cooking time with half the amount. Once canned, we have enjoyed them for a year 🙂 Reply

  • Mary
    September 7, 2016

    What is the point of flipping them upside down? If you do the water bath method, do you not flip them upside down? Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      We have always flipped them upside down to ensure the seal forms but if you do the water bath method, you don’t have to flip upside down, although I still do it 🙂 Reply

  • larisa
    September 3, 2016

    Hello Natasha,
    getting ready to try your recipe, I have a question, can i use cane sugar instead of the white? Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      Larisa, it should work fine. Reply

  • Colin
    August 25, 2016

    Can we double or triple this method? It sounds like that’s what Mike did and it worked out. Reply

    • Natasha
      natashaskitchen
      August 25, 2016

      Hi Colin, yes that would be fine, but you would probably have best results using 2 or 3 pots respectively or it would take much longer to boil it down. Reply

    • Virginia
      September 2, 2016

      I am on boil #4 and it is not thickening, even when I wait overnight in between. I do have a very large pot, probably a double batch, and added 2 lemons. Do I need more lemon or just more boil repetition or longer periods of boiling? Appreciate the feedback. — virginia Reply

      • Natasha
        natashaskitchen
        September 2, 2016

        Virginia, if you doubled the recipe and put in one pot, you will have less surface area for the liquid to evaporate. I would add more boil repetitions to get it thicker. Reply

  • Paula O.
    August 24, 2016

    Help!! I just flipped my jars and they leaked! I fingertip tightened until they wouldn’t tighten anymore, before put in oven. Are they going to be ok? Any suggestions? Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Paula, it sounds like they could have been tighten them a little more. You can still tighten them and flip up side down to create a seal. When ready to enjoy the preserves, make sure the lid pops is noticeably sealed when you open it. This is what I would do but if you are really concerned, store them in the refrigerator. Reply

      • Carolyn
        September 9, 2016

        Or take the lids off, clean the rims and seals, tighten a little more and try again with the same seals which, since they didn’t seal the first time should be fine.
        I always water bath my jams and almost never make jelly. Reply

  • Liz S
    August 22, 2016

    Question: Can I use Fruit-Fresh in place of the lemon? It’s a produce protector to help fruit from browning. I typically use it with my apples & pears for canning. Just wondering if the lemon was more for flavor? Reply

    • Natasha
      natashaskitchen
      August 22, 2016

      Hi Liz, the lemon was for flavor and it ads acidity for preservation so I’m not sure how it would work without it. We’ve always added the lemon. Reply

  • Holly
    August 21, 2016

    I added one pineapple which I pulsed in the food processor to chop it up. Delicious combo with the peaches. I really like this recipe using no pectin. I love the purity of it. Reply

    • Natasha
      natashaskitchen
      August 21, 2016

      Thank you Holly, I’m glad you liked the recipe 😀. Reply

  • Skh
    August 18, 2016

    Have you used this slow method with any other fruit? Reply

  • Wendy Hajder
    August 13, 2016

    Hi there, my sister and I are excited about canning peach preserves using your recipe. One question we have is, can we slice or dice the peaches instead of just quartering them before cooking? We prefer a preserve that has smaller pieces. Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Hi Wendy, yes you can dice the peaches instead 🙂 Reply

  • lu
    August 10, 2016

    After peeling gand depitting 13 pounds of peaches I came up with 6.5 pounds of peaches. Reply

    • lu
      August 10, 2016

      Sorry problem with my scale. Actually 8 pounds 12 oz. Thought someone might find that useful. Reply

      • Natasha
        natashaskitchen
        August 10, 2016

        Thanks for the update! 🙂 Reply

  • Susan
    August 4, 2016

    Hi again Natasha,

    BTW, just wanted to add that when I made the preserves (posted on July 28th) my batch was dark, probably because I used organic sugar, which is tan, not white like regular sugar. And I did use the slow, 3-day, 6 boil method.
    -Susan Reply

    • Natasha
      natashaskitchen
      August 5, 2016

      That’s great to know and it does make sense. Thanks for sharing! Reply

  • Judith Reynolds
    August 4, 2016

    Thanks for this peach recipe. Just finished canning the first batch, the second one is only its second day…
    Turned out great! Must say, that I think tha main reason it doesn’t turn dark is because the slow process. So, thinking that I believe that the amount of peach or sugar is less important than the way it is made. This year we had tons of peaches, and they are not freestone, so making anything but jam just doesn’t turn out as pretty as my grandma’s used to. We are going to have peach jam with peach jam, lol.
    Must mention, that I did the waterbath method.
    Also made your peach cake, it’s still cooling.
    Thanks, judith Reply

    • Natasha
      natashaskitchen
      August 4, 2016

      I’m so happy you liked the preserves! I agree about the color and the slow cooking process :). I hope you love the peach cake! Reply

  • Mike
    July 30, 2016

    Hi,

    We just made this using almost 24 lbs of peaches. It yielded nearly 7, 32 ounce jars and I only wish we made more! I remember making preserves with my Grandparents years ago and this is a taste of good, old fashioned cooking. Store bought just doesn’t compare. Thanks for well detailed recipe, the preserves are delicious! Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Mike, thank you for such a nice review, I’m so glad you like them 😀. Reply

  • Susan
    July 28, 2016

    Hi Natasha,
    I just made your recipe and the amounts were perfect! All the preserves fit exactly into 5 jars. The only problem I had was that when you said to “boil” the peaches, the pan bottom got scorched, so I stopped and poured it all from the 12 quart into a 20 quart stock pot I have. (BTW, we cooked it 6 times over 3 days.) Reply

    • Natasha
      natashaskitchen
      July 28, 2016

      I re-read the recipe and I totally see how in step 4 where I say you will bring it to a boil 5 times could be misunderstood as a hard boil. I updated the recipe to say: “You will bring it to a light boil a total of 5 times” Thank you so much for sharing your review! Reply

  • Lavonne
    July 28, 2016

    So approximately how many cups of peaches should I end up with after I cut 11 lbs? My peaches are small, so the pit and peel take up a lot of the weight. Reply

    • Natasha
      natashaskitchen
      July 28, 2016

      Hi Lavonne, I’m sorry I never measured them that way so I’m not sure. I did weight them before I cut them so it was 11 lbs with the peel and pit. I know what you mean though about the peel and pit taking up alot of the weight. You might just add an extra pound of peaches if that is the case. Sorry I can’t give you a more specific answer. Reply

  • AlanA
    July 25, 2016

    Have you experimented with adding a small amount of pectin to the final cooking as a thickening agent? Reply

    • Natasha
      natashaskitchen
      July 25, 2016

      Hi, I haven’t but you could if you wanted it thicker. I like the consistency without it but you can also use pectin to bring it to jam consistency faster. Reply

  • Jan
    July 20, 2016

    Would this method work for apricot marmalade that includes lemon and orange juice and peel? Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Hi Jan! I’ve never tried making marmalade so I really can’t say for sure. Sorry I’m not much help with your question. What you’re describing sounds delicious though so if you try it, let me know how it goes! 🙂 Reply

  • Luda
    July 17, 2016

    Natasha, what a great recipe! Thank you! 💖 I’m planning on canning my peaches tonight! I would like to do strawberry preserve and plum preserve. Any suggestions? Will I follow the same process in cooking as with peaches? Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      Hi Luda! I’m so glad you like it 🙂 For plum jam, I use this method. 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

  • July 8, 2016

    My granny used to make peach conserve (what she called it). This recipe of yours took me basically a whole day to do, but what a result! This is some seriously delicious stuff! I actually added bits of almonds into the recipe like my granny did, and it’s so delicious. Peeps are going to flip over my Christmas presents! That is, if I don’t eat all of it before December!!! Thanks! Reply

    • Natasha
      natashaskitchen
      July 8, 2016

      Lucia, thank you for such a great review, I bet your “peeps” would love them 😁. Reply

    • Will
      July 14, 2016

      at what point do you add the almond bits? Reply

      • July 14, 2016

        I basically put whole, raw almonds into a sturdy plastic bag and took a hammer to it; not grinding them into fine powder, but into bits big enough to be “toothy” in the preserves. I added them at the start. They held up beautifully throughout the 5 cookings/coolings. Good luck! Reply

        • Tanya C
          August 21, 2017

          May I ask the amount of almonds you added to the recipe? That’s sounds like a delicious addition! Thanks! Reply

  • Mike K
    July 1, 2016

    Do I have to remove the skin to preserve the peaches this way? Isn’t the skin that holds most of the nutrients of the peach? Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Hi Mike, I think it would be ok to leave them on. I like the texture without them but the preserves would still work with skins on. Reply

  • Judy Winkeler
    June 30, 2016

    This recipe sounds wonderful end easy. I have several recipes that call for peach preserves, I’ve tried using home made peach jan but it’s to thin. I can’t wait to try this. Can this be store in freezer rather than in jars on a shelf, or will it become thin when I thaw it.
    Judy Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      Hi Judy, this should be ok for the freezer if you wish to store it that way. Reply

  • Georgia
    June 25, 2016

    How large is your large soup pot? I have a 12 qt stock pot but was worried 2/3 full of water may be too much to boil off… Reply

    • Natasha
      natashaskitchen
      June 25, 2016

      Hi Georgia, the 2/3 water is only used to blanch the peaches to get their skins off easily. When you’re actually cooking the preserves, don’t add any water at all. They peaches will release plenty of juice from when you cover them with sugar and during cooking. Reply

      • agatha crabb
        July 25, 2018

        Natasha I am trying your recipe & my peaches look scrumptious after my first cooking. However, I do have white foam & have not seen this mentioned in comments. Is this normal & will it cook out or will I need to ladle it off before putting in jars! Thanks much! Reply

        • Natashas Kitchen
          July 25, 2018

          Hi! The cooking takes care of it. No need to skim any foam 🙂 Reply

    • August 21, 2016

      How long does it take for the pot to reach room temperature or how do you know when it’s room temperature? Thanks Reply

  • Erica
    June 24, 2016

    How long does it keep? Reply

    • Natasha
      natashaskitchen
      June 24, 2016

      If you can them, they can sit in a cool dry place for a year or longer (we haven’t tested it beyond that). Reply

  • Inna
    May 29, 2016

    Hi! I’m planning to make some apricot preserves. Would a Dutch oven work for this or a soup pot would be better? Thanks! Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      Hi Inna, I think a dutch oven would work fine 🙂 Reply

  • Kimberly
    May 22, 2016

    Does this recipe still work if you double it? Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      Hi Kimberly, yes but you may need 2 separate pots for more even cooking and be sure to stir often, especially towards the end when they thicken, to keep the preserves from scorching to the bottom. Reply

      • Kimberly
        May 23, 2016

        Ok, great, thanks! I plan to get mine started today, I’ll report back on how I do. Reply

        • Kimberly
          June 25, 2016

          Sorry it took so long to reply. I have been too busy making preserves. I’ve done 3.5 batches, and they are WONDERFUL. My daughter snuck a pint and ate almost the entire jar. I had to ban her from helping herself to the preserves. LOL They are not going to last past October, I am sure. My family is going to hoover them. Reply

          • Natasha
            natashaskitchen
            June 25, 2016

            Ha ha, I love that you had to ban her from the preserves. That speaks volumes about how much you both liked it. Thanks!! 🙂

  • Wendy Miller
    September 28, 2015

    Would not have believed that this recipe could have worked. It is fantastic. I have used the method on other fruit. It has worked. Thank you. Will use again and again. Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      I’m so happy you enjoyed the recipe :). Thanks Wendy! Reply

  • September 21, 2015

    I love making jam every year for friends and family. I’m in the midst of making the peach preserves for the first time and am wondering if I need to refrigerate the pot of peaches from one day to the next.
    My husband couldn’t wait until it was simmered five times and had some with breakfast! Reply

    • Natasha
      natashaskitchen
      September 21, 2015

      Joan, there is no need to refrigerate them, because sugar will keep them from spoiling :). Reply

  • Linda
    September 20, 2015

    Hi , I’m in the middle of making the preserve right now,whilst I wait for it to cool ive been reading thru all the comments,which are very helpful, but no one has asked this so I’m going to, when storing the preserve does it need to go in a cupboard to stop the light changing the colour of the preserve? Reply

    • Natasha
      natashaskitchen
      September 20, 2015

      It is best in a cool dark place. Great question! Reply

  • Linda
    September 17, 2015

    Forgive me asking a silly question but what is the reason for turning the jars upside down.? Reply

    • Natasha
      natashaskitchen
      September 17, 2015

      It helps to seal them. 🙂 Reply

      • Linda
        September 17, 2015

        LThankyou. I’m going to try this recipe tomorrow. Reply

  • Oksana
    September 14, 2015

    Hi,
    just made the preserves with only about 4lb of peaches (my mom brought fresh from Eastern WA), so obviously I reduced the amount of sugar. This turned out great, we had some right away (the ones that didn’t fit in my small jars) with fresh baked bread. Yum yum. My husband said he hasn’t tasted something like this since about 20 years ago.
    I do have a question though, we have lots of apples from our tree, and wondering if I can use the same method for making apple preserves. It was my first time canning fruit and I totally enjoyed this easy method, my house smelled so sweet for those 2 days. Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Oksana, I’m so happy you enjoyed preserves recipe :). To be honest, I have never made apple preserves before so I’m not certain if this sugar to apples ratio would work to preserve the apples. Our local orchards are short of apples this year do to late frost so I probably won’t be experimenting with apple preservers this year. If you decide to make them, let me know how they turn out. Reply

      • oksana
        September 17, 2015

        Ok, so I had my aunt help me to make apple spread(jam/jelly?), and we did it in one afternoon, due to the fact that she said since the apples didn’t produce much juice at all and we put them through the food processor, so they were like pea sized before cooking them. And because my aunt was kinda in charge of the cooking and I was the observer, she cooked the apples first until there was no juice left at all and they were beginning to thicken (about 1.5-2 hours, stirring often), it was only then she put in the lemon juice and the sugar. She measured about 1qt of sugar (unfortunately I can’t tell you to how much apples, it was total of 3 qt of jam we got to can). So it’s not exactly following your recipe, but I’m just letting you know what we did with our apples. Next year I hope you can get enough apples to post recipe of that too. I’m totally new at canning, but really enjoyed canning fruit this summer. Reply

        • Natasha
          natashaskitchen
          September 17, 2015

          Oksana thank you so much for sharing that with me!! I’m hoping next year will bring a better apple crop. Reply

    • March 12, 2016

      for apples try to make sugar free apple sauce. Easy and delicious! Here’s the recepie I use http://www.galyab.ru/sugar-free-apple-sauce/
      I am looking forward to use Natasha’s recepie making peach jam this summer! Reply

      • Natasha
        natashaskitchen
        March 12, 2016

        I hope you love the peach preserves! I’m really looking forward to my Mom’s fresh peaches in summer 🙂 Reply

  • Sandi J
    September 9, 2015

    This recipe is perfect for a novice like me. Easy Peasy. My peaches did come out a little darker but I will not worry about that at all. Thank you Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      I’m so happy you enjoyed it!! 🙂 It can get dark if you boil the peaches for too long with each boil. I hope that helps for next time 🙂 Reply

  • Judy
    September 9, 2015

    yummy Reply

  • Annie B
    September 6, 2015

    Ridiculously simple and delicious! I perhaps cooked too long with the first boil, because the preserves were already a peachy-caramel color at that point. However, I persevered at lower temp with plenty of stirring, and they are superb!! Thank you for this recipe!! Reply

    • Natasha
      natashaskitchen
      September 6, 2015

      Overheating does cause them to darken, but I’m so glad you enjoyed the recipe! 🙂 Reply

  • September 2, 2015

    Does this come out jam-like? And would it be used like jam? I’m really interested in trying this recipe since it doesn’t require pectin! Reply

    • Natasha
      natashaskitchen
      September 2, 2015

      It gets thicker with every boil that you do. It’s not as thick as jam but it does spread on toast nicely. If you want it thicker, you could always boil it an extra time, just be careful since the more you cook it, the thicker it gets and is more likely to scorch on the bottom. Reply

  • Judy
    August 25, 2015

    have you ever tried a mix of peach and mango? Reply

    • Natasha
      natashaskitchen
      August 25, 2015

      Judy, I haven’t but that sounds fantastic. If you test it out, let me know how you like it :). Reply

    • Judy
      September 9, 2015

      The peach / mango combo was great, great flavor and color and consistency. Thanks for sharing Reply

  • Keifer
    August 24, 2015

    Finished yesterday and let them stand until today. Turned out excellent! Thank you so much!

    I’m going to use this same method for some blackberry jam. 🙂 Reply

    • Natasha
      natashaskitchen
      August 24, 2015

      Keifer, thank you for the great review, I’m so happy you enjoyed preserves. I’m so curious to know how you blackberry jam will turn out, that sounds delicious! Reply

  • Keifer
    August 22, 2015

    Going to make the most of the British Columbia peaches that we get here in Calgary. Just started my first batch! Will update on the finished product, which I’ll “wet” process in a water bath.

    Natasha, you don’t need anything special or fancy for the water bath, just a deep enough pot to cover the jars by at least one inch. So if you’ve got a big stockpot, just use that, and a pair of tongs and you’re set! Though a jar grabber thingy is quite handy when fishing the jars out. Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      I agree and the jar grabber is probably much safer. The regular tongs always make me nervous for canning. I’ll hop over to Amazon and look around 🙂 Reply

  • Lindsay
    August 22, 2015

    Natasha, I am excited to try this recipe. But, tell me, should I look for peaches that are under ripe, over ripe, or just right? Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      Just right or a little overripe (so long as they still taste good). Don’t use under ripe or it will be a little tart. Reply

  • Dawn
    August 22, 2015

    I am making my first batch of this great recipe. We found ourselves with about 36 lbs of plums this year. My second batch I am putting a little cardamom in it to make it slightly different. Thanks for sharing your recipes and your stories. Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      Oooh that does sound nice! Thanks for sharing your tip! 🙂 Reply

  • Andrew
    August 14, 2015

    Thanks very much for sharing this recipe. It went great and tastes excellent. Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      I’m so glad you enjoyed it! Thank you for stopping by and sharing that with me 🙂 Reply

  • Marcy Weavil
    August 11, 2015

    What a disaster. I babysat this for three days and it’s a brown runny mess. Not sure what went wrong but as soon as it cools it’s going in the trash. Reply

    • Natasha
      natashaskitchen
      August 11, 2015

      Oh no! That’s such a bummer :(. It will brown if you overcook with each time you boil it. You have to turn it off and let it cool once it comes to a boil. The same goes for apricot preserves or most fruit preserves; if you boil too long and at too high of heat, it will change color. I hope that helps for next time. Overcooking can also mess up the consistency. I hope that’s helpful next time you’re making preserves. Reply

  • Linda A
    August 11, 2015

    At what point do you need to skim any foam or does the cooking take care of it? Many thanks. Reply

    • Natasha
      natashaskitchen
      August 11, 2015

      The cooking takes care of it. No need to skim any foam 🙂 Reply

  • Marie
    July 29, 2015

    This is the best Peach Preserve recipe EVER ! I love the fact of using a lot of less sugar than any other recipe and no pectin added too. It tastes heavenly .
    Thank you Natasha. You are a very talented lady. Reply

    • Natasha
      natashaskitchen
      July 29, 2015

      Thank you so much Marie. What a sweet compliment! 🙂 Reply

      • October 3, 2018

        I love your Recipes… Thanks For Sharing. Reply

  • Julie Middlebrook
    July 19, 2015

    I can only say that I think I heard the Heavens singing as I tasted this amazing recipe! My 1st batch yielded 4 pints because everyone in my house continued to taste test out of the pot. Such an easy recipe, even though it took time, I would not hesitate to make again and again. I also used this recipe to make cobbler, but only cooked it 2 times. I cannot thank you enough for sharing this gift from God! Reply

    • Natasha
      natashaskitchen
      July 19, 2015

      Yey! Julie, I’m so happy you loved it :). It is such a good feeling to know that my recipes are a blessing for other families. Thank you for writing in. Reply

  • mariah
    July 15, 2015

    Came across your recipe and I’m going to give it a go. I’m going to make 3 batches keeping it as is, adding cinnamon to one and fresh mint to another. Thanks for sharing your recipe and tips! I look forward to trying it. Reply

    • Natasha
      natashaskitchen
      July 15, 2015

      Wow those additions sound great! Let me know how it goes 🙂 Reply

  • Laurie A. Smith
    June 20, 2015

    Cutting an X in the skin on the blossom end of each peach before blanching makes them MUCH easier to peel. Tomatoes, too. Reply

    • Natasha
      natashaskitchen
      June 20, 2015

      Great tip! Thank you so much!! Reply

  • Lena
    May 10, 2015

    Hi Natasha,

    I used your recipe to make peach preserves last spring, and they turned out really good. Thank you! The canned preserves were fine in the pantry for many months but eventually, a year later, they got darker. Is this normal? I’m making peach preserves again and wondering about their changed color in time. Reply

    • Natasha
      natashaskitchen
      May 10, 2015

      That has happened to some of my Mom’s also (she makes really big batches) and they were still fine. Make sure the seal is still intact as with all canned goods and always check to make sure the preserves don’t have any kind of odor when you open them. Reply

  • Becki
    September 15, 2014

    First time jam maker and this recipe was super! Jam extremely good peach flavor – and I really liked being able to leave it for awhile:) plan picking up more peaches on trip to SC this weekend and making another batch- Thanks! Reply

    • Natasha
      natashaskitchen
      September 15, 2014

      Oooh yum, fresh SC peaches 🙂 I’m so glad you enjoyed the recipe! Reply

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