{"id":294,"date":"2009-09-18T15:45:19","date_gmt":"2009-09-18T22:45:19","guid":{"rendered":"http:\/\/urbanhomesteader.wordpress.com\/?p=294"},"modified":"2025-07-22T05:47:25","modified_gmt":"2025-07-22T11:47:25","slug":"make-your-own-peach-preserves","status":"publish","type":"post","link":"https:\/\/www.happysimpleliving.com\/make-your-own-peach-preserves\/","title":{"rendered":"Easy Peach Preserves Recipe with Pectin"},"content":{"rendered":"\n

When fresh peaches are at their prime, you can preserve their sweet, nectared essence by making a batch of easy peach preserves<\/strong>. <\/p>\n\n\n\n

I love opening a jar of peach jam on a snowy winter morning, slathering it on a hot, buttery biscuit and being transported back to sweet memories of the previous summer. It’s also wonderful stirred into a bowl of Greek yogurt<\/a>.<\/p>\n\n\n\n

Jars of homemade peach preserves are perfect for holiday gift giving. (We love to give away homemade canned apple butter<\/a>, too.)<\/p>\n\n\n\n

\"Eight<\/figure>\n\n\n\n

I used to make jam the old-fashioned way, standing at the stove for hours boiling and stirring the mixture and trying to keep it from scorching.  Recently I made a batch with packaged pectin, and I think the jam tastes better and retains more of the true peach flavor.  <\/p>\n\n\n\n

You don’t need to use as much sugar, either. The cooking process is also much faster and easier than making traditional jam.<\/p>\n\n\n\n

Ingredients Notes<\/h2>\n\n\n\n

Here’s what you’ll need to make this recipe:<\/p>\n\n\n\n

\n

4 cups peeled, chopped organic peaches<\/strong> (about 3 pounds of fruit). See our tip for easy peeling below.<\/p>\n\n\n\n

2 tablespoons fresh lemon juice<\/strong> – fresh has the best flavor, but you can use bottled lemon juice in a pinch<\/p>\n\n\n\n

1 package powdered pectin<\/strong> like Kraft Sure-Jell<\/p>\n\n\n\n

1\/4 teaspoon butter<\/strong> – This tiny amount of butter will prevent the jam from foaming when it cooks. You can use salted or unsalted butter.<\/p>\n\n\n\n

5 1\/2 cups sugar<\/strong> – I use organic cane sugar, and regular granulated sugar will work fine, too.<\/p>\n<\/div><\/div>\n\n\n\n

Getting Jars Ready for Canning<\/h2>\n\n\n\n

Before you start making the preserves, prepare the canner and sanitize the jars. The National Center for Home Food Preservation<\/a> has detailed directions for how to do this. <\/p>\n\n\n\n

Preparing the Peaches for Jam<\/h2>\n\n\n\n

To peel the peaches, cut an “X” in the bottom end of each peach and drop it in a pan of boiling water for about 30 seconds. <\/p>\n\n\n\n

Remove with a slotted spoon, cool briefly, and the peel should rub right off. If not, return to the water for another 30 seconds. For this recipe, finely chop or mash the peaches and measure 4 cups of fruit.<\/p>\n\n\n\n

High Altitude Adjustment<\/h2>\n\n\n\n

Also, if you’re at an altitude of 1,000 feet or higher, you’ll need to cook the mixture a little longer. Here’s a handy canning altitude adjustment chart<\/a> from Ball.<\/p>\n\n\n\n

There is something deeply satisfying about ‘putting up preserves.’ Try the recipe and see if you don’t agree!<\/p>\n\n\n

\n\n

If you enjoy this easy peach jam recipe, click on the stars ⭐️⭐️⭐️⭐️⭐️ below to leave a rating! It helps us so much, and we love reading your comments, too!<\/p>\n\n<\/div>\n\n\n

Printable Recipe<\/h2>\n\n\n
<\/div>
\n
\"Eight<\/div>\n<\/div>\n

Homemade Peach Preserves<\/h2>\n
<\/div>\nEliza Cross<\/a><\/span>\n
<\/div>\n
Enjoy the sweet flavor of peaches all year long with this easy recipe for peach preserves. So good on biscuits and toast! This pectin recipe uses less sugar and cooks in less time than traditional peach jam recipes.<\/span><\/div>\n
<\/div>\n