Simple Peach Preserves with a Touch of Cinnamon (Canning Recipe)

This is everything you want in a peach preserve: juicy fruit, just enough sugar, and that cozy hint of cinnamon that makes the flavor pop. It sets up beautifully and spreads like a dream.  If you only can one thing this summer, let it be this.

This recipe is great on toast, biscuits, or even as a topping for desserts. Make sure to use ripe, juicy peaches, which will give enough liquid for a perfect set.

Ingredients and Tools You’ll Need

You can use frozen peaches if you need to. Just thaw and drain half the liquid. But this will taste better with fresh ripe peaches. If they aren’t ripe enough, you won’t have enough liquid.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Water Bath Canner
• 7 half pint jars
• 6-8 quart pot

Ingredients

• 4 cups ripe peaches (peeled, pit removed, and chopped; see notes in recipe card for how to peel easily)
• 2 tablespoons bottled lemon juice
• 1 teaspoon fruit fresh powder (to stop the peaches from browning)
• 2 teaspoons cinnamon
• 1 package powdered pectin (1.75 oz)
• 5 ½ cups sugar
• ½ teaspoon butter (optional to reduce foam)

How to Make Peach Preserves

Step One: Prep

Wash the jars with hot, soapy water. Place them in a water bath canner and fill it with water so the jars are fully submerged. Set over medium heat and allow the jars to simmer. Place the lids and rings in a saucepan over medium-low heat and simmer. Do not boil.

Step Two: Cook Peaches

Add the peaches, lemon juice, fruit fresh, and cinnamon to a large 6-8 quart pot. Place over medium-high heat and stir all of the ingredients so they’re well combined.

Step Three: Add Pectin

Add the pectin and stir to combine. Bring the mixture to a full rolling boil so that the mixture cannot be stirred down. (Please note that using unripe peaches will not produce enough liquid for this to happen. Make sure you’re using soft, ripe peaches for this recipe.)

Step Four: Add Sugar

Add sugar and stir to combine. Continue to stir the mixture and bring it back to a full rolling boil. Add the butter (if using) to help reduce foam.

Step Five: Boil

Once the mixture comes to a full rolling boil, set a timer for 1 minute, stirring constantly. Remove from the heat.

Step Six: Fill Jars

Using a canning funnel and ladle, ladle the hot preserves into the hot jars, allowing ½ inch headspace.

Step Seven: Wipe Rims And Fasten Lids

Wipe the rims with a clean, moist towel. (Use a paper towel with some vinegar to help remove any jam from the rims.) Place the lids and rings, tightening so they’re fingertip tight.

Step Eight: Process

Transfer the jars to the water bath canner, making sure the jars are fully submerged with at least 1 inch of water over them. Set to high heat, cover, and bring to a boil. Once boiling, set a timer for 10 minutes.

Step Nine: Rest

Remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes.

Step Ten: Cool And Check Seals

Remove the jars from the canner and transfer them to a heat-safe place. Allow them to cool for 12-24 hours. After 24 hours, check the jars for a proper seal. Once a proper seal is confirmed, you can remove the rings and store the jars in a cool, dark place for up to 18 months or per the lid manufacturer’s recommendations.

Serving & Storing

Spread over a cream biscuit or a toasted slice of bread machine white bread.

Make sure each jar is properly sealed by pressing the center of the lid. If it doesn’t pop back, the jar is sealed. Once sealed, you can remove the metal rings to prevent rusting.

Place the sealed jars in a cool, dark place like a pantry or cupboard. They will last up to 18 months if stored properly.

If any jars do not seal properly, refrigerate them immediately. These preserves can be stored in the fridge for up to 3 weeks.

More recipes for peach season

The perfect fruit for just about anything.

• Make this peach Bundt cake for a summer party. It looks impressive, but it’s super easy.
• Have some options for breakfast, and add this raspberry peach jam to your pantry.
• Use those ripe, about-to-go-bad peaches to make delicious peach ice cream.
• Make this easy raspberry peach sweet tea for a hot summer day.

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