Peach Preserves

Peach Preserves


Photo by mtbikeTX

  • Prep Time: 2 hrs
  • Total Time: 3 hrs
  • Yield: 7 half-pint jars

About This Recipe

“I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer “set”.”


    • 5 cups diced ripe firm peaches ( 8-12 peaches, depending on size)
    • 4 tablespoons lemon juice
    • 4 cups granulated sugar, divided

2 of 4Peach Preserves


  • 1 teaspoon cinnamon
  • 1 teaspoon butter
  • 1 (3 ounce) packages liquid pectin
  • 1 teaspoon almond extract


  1. In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
  2. Cover and let stand for 1 hour.
  3. When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
  4. Leave jars in hot water covered until ready to use.
  5. Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
  6. Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
  7. Bring to a simmer and simmer for 5 minutes, stirring frequently.

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