Country 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:
- 5-6 pint-sized jars with lids. I purchased them at Walmart.
- Large Stock Pot (20Qt+) with Rack (or purchase a canner)
- Jar lifter to safely transfer the jars
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
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.
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.
To sterilize the jars:
- 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.
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.
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.
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.
Country Peach Preserves
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:
-
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.
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is my all-time favorite jam recipe. I was doubtful the color would be pleasing after that length of time, but it was still yummy looking and the intensity of the fruit flavor is absolutely amazing. Beats all the conventional recipes by miles. The only change I made was simply to freeze the jam in jars instead of boiling water bath. The biggest problem is restraining myself from pigging out
Thank you so much for sharing that with me.
I no longer blanch fruit (including tomatoes) to peel them. I bought a serrated vegetable peeler. It is designed for soft fruits and the peel easily peels off without mashing or bruising the fruit. A real time saver!
Thank you so much for sharing that with me.
Best peach preserve recipe. So easy.
I’m so glad you enjoyed that Desiree! Thank you for sharing that amazing review!
Hello, I’m currently in the process of making these preserves. The flavor is fabulous (I can’t help but taste during the process). I’ve just completed the 4th boil and I’m not sure it’s going to be thick enough. Should I add something to thicken?
Hi Tina, I haven’t tried this but you could add pectin if you wanted it thicker. I like the consistency without it but you can also use pectin to bring it to jam consistency faster.
What is the reason you don’t use pectin? I’m noticing a lot of recipes call for that.
Hi Wendy, we make is this way since it is a natural way of thickening the preserves rather than adding pectin. The flavors also become concentrated as it thickens and the taste can’t be beat.
Thanks for the quick reply. I have been nervous about trying a preserve recipe, mostly because of the fear of doing the canning process incorrectly.
This is fine for stewed peaches. Which were fab over ice cream. However, if you’re looking for jam or preserves and not *conserves* get you some Pomona’s Universal pectin, and follow the instructions. I should have stuck with my tried and true. After much ado, a mixer, and some Pomona’s, I got the jam/preserves I was after.
Hi Karin, after boiling down following the full process, this is not like stewed peaches at all, but has a great concentrated flavor and texture. The idea with this recipe is a method to avoid adding pectin.
Question really. Looking at other no pectin recipes, you seem to be using 3-4 times as much fruit relative to sugar. 11 pounds of peaches is a lot of fruit to put in 5-6 pint jars.
Hi Marc, peaches are super juicy and with the entire process of reducing it down, it does become a more concentrated and super flavorful batch.
Marc,
I’ve made this recipe twice this summer and 11 lbs of peaches, was about 36 x-large “ripes.” I got 14 half-pint (8oz) jars, but I like my preserves a little more loose, so I cooked over 3 days a total of 4 times. I always sterilize more jars than I think I’ll need so they’re ready if needed. This recipe is WELL worth the wait. Patience pays off! I also add 1 heaping tablespoon of cinnamon at the first cooking and 1 Tablespoon of almond extract after the last boil cools down. SO GOOD. Thanks again, Natasha, for such a great recipe!
Thanks for the comment, however I was asking about the ratio of fruit to sugar. This recipe calls for 11 pounds of peaches and maybe 4 cups of sugar. Most of the other similar recipes called for nearly as much sugar but only 3-4 pounds of fruit – and the recipe suggests the yield is only 5 or so pints, so something does not compute. I’m thinking that 11 pounds of fruit might require almost 3 times as much sugar as the recipe calls for.
hi marc, the amount of sugar used is individual taste but what changes with it is the period of preservation. this recipe calls for 20% which is on the low side so it may not have a preservation period of 1-2 years as compared to a jam/preserve that uses 50-70% of sugar, even with canning. however, peaches are so sweet on their own it would be unthinkable to add more than 30-40% of sugar, with a little more lemon to add some acidity so as to prolong the preservation period. as for the yield, peaches have high water content so yield is therefore much less than say banana jam lol. hope that helps :))
I would like to know why you just don’t let it come to a rolling boil and stir for 10 minutes and then remove? I don’t understand the purpose of doing it 5 times. Thanks
Hi Marilyn, it is the natural way of thickening the preserves rather than adding pectin. The flavors also become concentrated as it thickens and the taste can’t be beat.
Thank you for your reply. It did turn out great. It did take me 3 days but well worth it. Just a trick i picked up a while back. If you have too much froth, just add a tablespoon of butter and stir. It makes it go away.
I haven’t tasted them yet, I just canned the peaches. So I’ll rate it in a few. I do have a question. My peaches are not as orange as pictured, they are somewhat darker. Should I be concerned?
Without being there it is hard to say, as long as they are still fresh and have good flavor they should be good.
Hi Natasha. Thank you for the peach preserve recipe. I did it and it took me 3 days to finish the recipe you provided. My grown up kids loved it so much. But they told me, which I expected to be, that the preserve was not thick enough. Even I added more sugar to than the recipe asked for.
But what I did, also to what your recipe, I filled some of the jars with chunky peachs, then I left some in the pot and I actually puree the rest of the mix. My kids loved it as well and the said that these jars where thicker than the chunky preserves.
No, I didn’t try any of them yet. I’m afraid if I start eating from them, they’ll be gone fast. Lol.
Thank you again for the recipe
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made a batch of strawberry jam last month. Then i made a batch of peach jam a few days later. I use the liquid pectin recipe. Fast and easy. I do not water bath or oven heat. I simply pour the hot mixture into sterilized jars and seal with hot lids and rings. They seal every time.
I’m so glad you enjoyed that, thank you for sharing that with me!
I’m totally confused. After you place the packed jars in the oven @350, there seems to be a next step. Boiling in water? Should I follow the “current canning guidelines” which are listed next?
Hi, we use the oven method. Current guidelines recommend processing the cans in water rather than the oven method. You can choose which processing method you are more comfortable with; either the oven or processing them in water as written out in the “current canning guidelines” section. I hope that makes sense!
Hi! If properly sterilized/sealed, can these be kept in the pantry? Or do they need to be refrigerated?
Hi Katie, if they are canned as instructed, the jars should form a seal and be safe stored at room temperature on the shelf.
Hi Natasha! This recipe sounds and looks great! Could I use it for apricot preserves as well?
Hi Daniela, I haven’t tried making apricot preserves this way but it should work also. You might add a little more lemon juice or add it to taste. Also, we have this apricot raspberry recipe here you may enjoy.
Loved this recipe last year and will probably do again. My tree literally exploded with peaches. So many, it’s hard to keep up with them. I’ve only lost a few, but I’ve picked or have dropped off the tree well over 350 peaches (yes, I’ve counted) and the tree still looks like I haven’t picked anything yet. They all look beautiful, but are still too hard for using, eating, canning, etc. So I leave them there until they are ready or the higher ones fall off.
Wow! That’s amazing Jodie!! Thank you so much for sharing that with me.
wonderful recipe, tastes delicious and the colors are gorgeous. Question: why was my yield less than half the listed yield in the recipe? thanks
Hi Sophie, the most likely reason is using less peaches or someone came and ate half because it was just so good! 😉
Holy cow! I did it. 7 hours later I have produced 11 jars of beautiful peach jam. The lids all made that little point in the middle-that means they are sealed correctly, right?? I’m crossing my fingers! I loved your directions. Thank you!
Hi Jennifer, thank you for that awesome feedback! We left notes in the recipe to check the top. You want to be able to press the top on the lids and is should not pop up or down. I hope that helps
Yes, I had that backwards. When I turned them right side up after cooled they were all flat except 1 which you could pop up in down. 10 out of11 were flat.
Best ever and so easy! Yes, it takes longer but worth it. Love how it doesn’t require additional pectin, too. Just don’t go off and forget about it like I did the first time! After the 3rd heat, I turned it on early Saturday morning BEFORE COFFEE and forgot about it!! Burnt it completely up! Yes, I cried! But I made two more batches! I do have a question though. The first successful batch turned out perfect. The next batch is much more runny. Since there isn’t any added liquid, I’m not sure why this happened. The peaches in that last batch were actually less ripe than the batch that set up better. Thoughts? Still tastes great though!
Oh dear, I’m so glad you loved the recipe. I think I would cry too after burning preserves. One way to save it if it does scorch on the bottom is first, do not stir and just pour it into a different pot leaving the scorched/burned part on the bottom. If the rest of the mixture doesn’t smell or taste burnt, it is salvageable. Just do not try to stir if it scorches or the burnt smell and flavor will take over the whole batch.
I have made this before and love it. So does everyone I have shared it with. It is so easy. I have even cut the recipe in half due to lack of peaches. Thanks so much for sharing the recipe.
That’s just awesome!! Thank you for sharing your wonderful review Shaun!
Hey Natasha, this appears to be the recipe I was looking for. Any thoughts on added jalapeno or habanero peppers to make a spicy version? When to add to the mash, how much to add, etc.?
Hi Steve, I honestly have never tested that so I can’t make a recommendation on that.
Would this work in a crock pot?
Hi Lisa, I haven’t tried this in a slow cooker so I can’t say for sure. 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.
I can’t remember the cooking show I saw it on, they did something somewhat similar. She put the chopped up fruit and sugar in the pot, brought it to simmer, took off the heat and let it sit (I forget how long, but long enough to form some juice) Then she drained off the juice into another pot which she cooked until it started to thicken some (like a loose syrup). Then she added the fruit and any further juice that had come out of it to the pot and cooked to a jam. There was lemon juice, but I don’t remember when she put it in. I dont use exact recipes for my jams and I put some lemon in at the beginning and then near the end. The acid in the lemon brings the pectin and the lemon at the end freshens up the taste.
That sounds like a great method! Thanks for sharing!
What is the texture like? I would like to have a velvety smooth texture to can. Recommendations on when to purée the peaches? After the last boil? Before the first? What do you think? Thanks!
Hi Crystalynn, I haven’t tried that but I think they could be pureed even earlier on in the process, that way you could see when they reach the consistency you are looking for.
I am looking forward to trying this but I have a question: I have my own peach tree and every year it’s produced peaches many of them end up wasted because I simply can’t eat them all and I’ve wanted to try making something with them. Result: wanting to make jam. Since I’m using my own home grown peaches, and I’m not buying a set LB serving, roughly how many peaches would you guess for this recipe? Knowing will allow me to account for any leftover peaches I may have. Thank you!
Hi Tay, I didn’t count the peaches but really the safest and most reliable way would be to weigh the peaches since not all peaches are the same size.
Can this method be used for other fruits?
Hi, Dorothy, I haven’t tried this many other types of fruit 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! 🙂
Worked beautifully scaled down because my family ate more of the peaches fresh from the tree than I expected. I’ve been doing something similar with strawberries for many years and everyone loves it. No recipe because it depends how juicy the strawberries are – I start with a couple of cups of sugar and add more if it seems to need it. With raspberries it turns out a bit pippy if you use this method – or at least that’s what the family say. Method makes a good green tomato/ginger/apricot jam too -there are a couple of Belgian recipes of this type. And italians make pumpkin jam this way
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hello there! One question- I notice that you have in the recipe an oven step and then the more traditional canning instructions with boiling water. Usually I have seen one method or another for canning, so is it necessary to do both? I have not canned peaches before, but I know some fruits can be more finicky than others (i.e. tomatoes).
Hi Jen, pick whichever method you prefer. They will both work and only one method is necessary.
I bought peach jam that turned to sugar on the top. Why does that happen?
Hi Pat, there are several factors that cause that. The crystals form when the liquid evaporates. Was the container sealed properly?
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!!).
Thank you for sharing this with us Judy!
I do that also. You can look up pectin levels on the internet. If you want to make jam with a low pectin level, you can combine it with a higher pectin level.
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!
Thank you for the wonderful review, Elizabeth!
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
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.
Thanks for the recipes, I will definitely try this
I look forward to heading how you like it!
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.
I love the smell of baked goods in the home! I Would love to hear how you like it!
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.
I’m so happy you enjoyed this, Jodie!
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?
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! 🙂
Can freshly canned or frozen peaches be used? Thanks.
Love your site!
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.
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?
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!
I should have clarified that I’m looking for recipes (chicken, etc) that you can use with the preserves:)
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.
I love the idea of using 2nds from a farm. So smart!!
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. 🤩
I would love to hear your update and how you like it! This will be perfect for Christmas! Thank you for the wonderful review!
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.
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.
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.
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!
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!
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!
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.
Hi Prasanna, we have kept it up to a year on the shelf. I hope you and your family love the peach preserves! 🙂
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
What a great gift! I’m so happy you enjoyed it!
Could you put the jam in freezer containers and freeze it rather than can it?
Hi Cherie, this should be ok for the freezer if you wish to store it that way.
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!
Hi Sally. This will be slightly more loose than jam.
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?
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. 🙂
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.
I look forward to your feedback Patty.
I noticed that your receipe doesn’t call for any pectin. Is it not needed with all the extra boiling?
Hi Jason, boiling down the peaches with the multiple boils causes the preserves to thicken without requiring pectin.
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?
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 😉
Perfect. I am doing peaches today! Thanks
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!
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! 🙂
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.
I love that idea of dividing it into 2 pots to speed up the process. Brilliant! 🙂
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.
That’s so great Time! Thank you for sharing your wonderful review with us! I’m sure our readers will find this helpful!
Hi, what would the maximum pounds of peaches you would use for one batch? Are their any negative drawbacks to doing this?
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.
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?
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.
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
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.
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.
That’s so great! I’m so happy you all enjoyed this recipe!
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!
It is definitely worth it! Thank you for trying our recipes!
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?
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 🙂
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!
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! 🙂
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?
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!
I have tried this receipe with plums and came out great! I like it because it is so easy to do .
I’m so glad you enjoyed it!
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!!
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.
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!
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.
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
You’re so welcome, Roberta!
Oh my goodness!!!! This stuff is liquid gold!!!! It made exactly 6 pints and came out a beautiful amber color. Not as light colored as yours, but I don’t care, cause the taste is what matters! I did 5 boils in a nonstick pot and let me just say, you can be a little lazy and walk away from you pot on that 1st boil, but on boils 2-5, there ain’t no playing. It’s all babysitting and stirring, but so worth it! I love how it’s an apple butter consistency. I can’t wait to experiment with other fruits. Thanks so much.
You’re so welcome, Audrey! I’m so happy you enjoyed this recipe!
Love this. Thank you! One question…why turn upside down?
Hi Vickie, turning it upside down, helps to create a seal.
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?
These can be dry stored.
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.
I’m glad to hear how much you enjoy the recipe Frances! Thanks for sharing your great review with other readers!
Can you quick cool in cold water between boils or will this ruin it?
Hi Denise, I haven’t strayed from this method but I think it helps with the thickening process when you don’t rush through it.
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?
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? 🙂
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.
I just tried tjis recipe and I just love it!! It has to be the best peach jam I have ever tasted… thanks!
Excellent! I’m so glad to hear that Connie! Thank YOU for sharing! 🙂
Made these preserves and they turned out absolutely wonderful! Just wondering, if this same method will work for pears?
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!
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 🙂
My pleasure Tatiana! I hope you love the recipe!
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
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.
Can you cook in a slow cooker instead of the slow boils?
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.
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.
My pleasure! I’m glad you love the recipe Karen! Thanks for sharing your tip and great review with other readers!
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.
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!
did you do a water bath after also?ty
marilynne
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.
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!
You’re welcome Suzy! I’m glad you enjoy the recipe as much as I do!
Hi. I am wondering if , instead of jarring, if I can freeze this recipe?
Hi Linda, I think freezing would work great in this recipe 🙂
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!
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.
You’re welcome Catherine! I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your fantastic review!
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.
Please let me know what you think of the recipe Sonya! 🙂
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!
YUM! That sounds delicious! I’m glad you love the recipe! Thanks for sharing Sonya!
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?
Hi Sara, it will cool faster if you take it off the burner but either way it will work 🙂
Could you seal the jars with paraffin instead of the hot water bath?
Didn’t see an answer to this question, but the short answer is absolutely not. While the seal may look good initially, there is no way to ensure that the seal will remain that way given that most kitchens and pantries have high swings in temperature such that the seal will loosen. Google USDA site to get the longer explanation. BTW county fair submissions, as an example, haven’t allowed paraffin seals in many decades.
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?
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.
Can I use this same method for other fruit like pears?
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! 🙂
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!
Awesome! I’m glad you love the recipe! Thanks for sharing Kitty!
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