Description
Make chunky peach preserves. Cook down fresh peaches into a jarred preserve.
Ingredients
Scale
- 8 cups peeled, pitted, and chopped peaches (about 4 pounds)
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed preferred)
- 1 teaspoon butter (optional, to reduce foam)
Instructions
- Prepare your canning jars and lids by sterilizing them. You can do this by washing them in hot, soapy water and then keeping them hot in a boiling water canner or a low oven (around 200°F). Set aside.
- In a large, heavy-bottomed pot or Dutch oven, combine the chopped peaches, granulated sugar, and lemon juice. Stir well to combine.
- Let the mixture sit for at least 30 minutes, or up to a few hours, to allow the peaches to release their juices. This step helps create a more flavorful preserve and prevents scorching.
- Place the pot over medium-high heat. Add the butter, if using, to help reduce foam during cooking.
- Bring the peach mixture to a rolling boil, stirring constantly to prevent sticking.
- Once boiling, reduce the heat to medium-low and continue to simmer, stirring frequently, for about 30-45 minutes. The preserves are ready when they thicken to your desired consistency. You can test for doneness by placing a small spoonful on a chilled plate and drawing your finger through it; if the line remains, it’s ready.
- Carefully ladle the hot peach preserves into the prepared hot jars, leaving 1/4 inch of headspace.
- Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until finger-tight.
- Process the jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary). Ensure the jars are covered by at least one inch of water.
- After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes before carefully removing them to a wire rack to cool completely.
- Check the seals after 12-24 hours. Lids should be concave and not flex when pressed. Store properly sealed jars in a cool, dark place for up to 1 year. Any unsealed jars should be refrigerated and consumed within 3 weeks.
Notes
- Choose ripe but firm peaches for the best flavor and texture.
- Adjust sugar to your taste, but be aware that sugar helps with preservation.
- For a smoother preserve, mash some of the peaches during cooking or use an immersion blender at the end.
- If you don’t have a canning setup, you can still make this recipe and store the preserves in the refrigerator for up to 3 weeks.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 24g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg