Peach Preserves
Savor the juicy flavors of fresh peaches! This easy recipe uses only a few ingredients to produce a supply of bright, sweet peach preserves to enjoy all year long.
Servings: 5 Pints
Ingredients
- 4 cups 3 pounds fresh ripe peaches
- ¼ cup lemon juice
- 1 box fruit pectin
- ½ teaspoon salt
- ½ teaspoon butter
- 5-½ cups granulated sugar
- Optional: 1 teaspoon almond extract
Instructions
Prepare the Jars and lids:
- Wash and rinse the jars and place them in a 200°F oven to stay hot until ready to fill. Place the lids of the jars in a saucepan of simmering water set on a back burner. Fill a canner pot with water and heat to the boiling, then reduce the heat to low until ready to use.
To Cook the Peach Preserves:
- Peel, pit, and chop the peaches.
- Measure 4 cups of fruit into a large saucepan and mash with a potato masher to get a chunky texture.
- Stir in the lemon juice, pectin, salt, and butter. Bring the mixture to a full rolling boil over high heat while stirring constantly.
- Add the sugar and return to a full, rolling boil. Boil the mixture for 1 minute while stirring constantly. Remove from the heat and spoon off any foam. Stir in the almond extract if desired.
- Ladle the preserves into the hot jars, wipe the rim of the jars with a damp cloth, and place a lid and jar ring on each jar.
To Process in a Canner:
- Place the filled jars into the basket of the canner. If necessary, add additional hot water so the top of the jars are covered by at least 1 inch of water. Bring the pot to a boil over high heat, cover the pot and boil for 10 minutes.
- Lift the jars from the hot water and set them in a draft-free area to cool at room temperature.
Notes
- Alternatively, the peaches can be pulse/chopped in a food processor to desired consistency.
- A full, rolling boil is when the mixture is boiling so fiercely that it can not be stirred down.
- Keep the jar lids hot in simmering water, do not boil as it can degrade the rubber seal.
- Fill the jars while they are hot as the temperature change of the hot preserves in a cold jar will cause the jars to crack.
- This recipe will fill 4 to 5 pint jars or 8 to 10 half-pint jars.
Nutrition
Serving: 1tablespoon | Calories: 26kcal | Carbohydrates: 7g | Sodium: 15mg | Sugar: 6g
