How to Make Peach Preserves that Capture Summer

Fresh peaches in summer. Is there anything better? Having peaches all year long with this peach preserves recipe!

Using waterbath canning, you can create sweet, cinnamon-spiced preserves that will last long after summer. This recipe is great on toast, biscuits, or even as a topping for desserts. Make sure to use ripe, juicy peaches, that will give enough liquid for a perfect set.

Overhead view of an open jar of peach preserves next to a spoon and a peach, highlighting the preserves’ texture and ingredients.

Peach Preserves

This recipe captures the essence of summer with its sweet, cinnamon-spiced peach flavors, perfect for spreading on toast or adding to desserts.
Prep Time 30 minutes
Process Time 10 minutes
Total Time 40 minutes
Serving Size 7 half pints

Equipment

Ingredients 

  • 4 cups ripe peaches peeled (pit removed and chopped)
  • 2 tablespoon bottled lemon juice
  • 1 teaspoon fruit fresh
  • 2 teaspoon cinnamon
  • 1 package powdered pectin (1.75 oz)
  • 5 ½ cups sugar
  • ½ teaspoon butter optional

Instructions 

  • Prep for Canning. 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 with water. 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.
  • Cook the peaches, lemon juice, fruit fresh, and cinnamon. 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.
    A large pot filled with chopped peaches, sugar, and cinnamon before cooking, showing the initial ingredients for pear preserves.
  • Add pectin. Add the pectin and stir to combine. Bring the mixture to a full rolling boil so the mixture cannot be stirred down. *Please note using unripe peaches will not produce enough liquid for this to happen. Make sure you’re using soft ripe peaches for this recipe.*
    A large pot filled with partially cooked peaches and sugar mixture, starting to combine and soften.
  • 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.
    A large pot with cooked peaches and sugar mixture combined.
  • Boil. Once the mixture comes to a full rolling boil, set a timer for 1 minute stirring constantly. Remove from the heat.
    A large pot with cooked peaches and sugar mixture fully combined and thickened, showing the preserves reaching the desired consistency.
  • Fill jars. Using a canning funnel and ladle, ladle the hot preserves into the hot jars allowing ½ inch headspace.
    Several jars filled with hot peach preserves, with one being wiped clean and the others ready for sealing.
  • Wipe rims and fasten lids. Wipe the rims with a clean moist towel optional step, moisten a paper towel with some vinegar and wipe the rims to help remove any jam from the rims. Place the lids and rings tightening so they’re fingertip tight.
    Multiple jars with sealed lids placed in a water bath canner, showing the final step of processing the preserves.
  • Process in canner. Transfer the jars to the water bath canner making sure the jars are fully submerged in water 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. Process the preserves.
    A close-up of a single jar of peach preserves being lifted from the canner with a jar lifter, highlighting the finished product.
  • Rest in canner. Remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes.
  • 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’s manufacturer’s recommendations.
    Sealed jars of peach preserves cooling on a red and white checkered cloth, indicating the final cooling stage before storage.

Notes

Using butter is completely optional. You can use butter or margarine for this step or leave it out!
The best way to remove the skins from the peaches is to score them with an X on the bottom of the fruit and place them in boiling water. Allow them to boil for 2-5 minutes. Transfer them to an ice water bath and the skins should start peeling away.
Fruit fresh helps prevent the peaches from browning. 
These preserves taste like peach pie because of the added cinnamon and the chunks of whole fruit.
Fresh peaches were used in this recipe. Frozen peaches could be used instead. Allow the frozen peaches to thaw and drain half of the liquid.
Calories: 648kcal | Carbohydrates: 166g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 118mg | Fiber: 2g | Sugar: 164g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.4mg

There’s something so comforting about having a jar of homemade preserves on hand. Every summer, when peaches are at their ripest, I whip up a batch, knowing when it’s winter I’ll be so thankful I did. The sweet, cinnamon flavor takes me back to my childhood, reminding me of the pies my grandma used to make.

Close-up of multiple jars of peach preserves with lids sealed, placed next to a fresh peach and cinnamon sticks, showcasing the final product ready for storage.

I hope you enjoy making these as much as I do!

Tips for the Best Peach Preserves

  • Choose ripe peaches: Make sure to use fully ripe peaches for the best flavor and sufficient liquid. Unripe peaches won’t produce enough juice, affecting the preserve’s consistency.
  • Prep jars properly: Sterilize your jars and lids in hot water to ensure they’re clean and safe for canning. This helps prevent any contamination.
  • Avoid foaming: Adding a small amount of butter to the mixture can help reduce foam, making it easier to fill the jars neatly.
  • Check seals thoroughly: After cooling, press the center of each lid. If it doesn’t pop back, the jar is sealed properly. If it pops, refrigerate and use that jar first.
  • Use a canning rack: Placing the jars directly on the bottom of the canner can cause them to crack. A canning rack helps keep them secure and ensures even heat distribution.

Key Ingredients and Tools

Here are a few important ingredients and tools you’ll need for this recipe. These tips will help you understand why each item is crucial for your success.

Ingredients for peach preserves arranged on a white background, including chopped peaches, sugar, cinnamon, lemon juice, and pectin.
  • Pectin. This is essential for thickening the preserves. You can find powdered pectin in the baking aisle or near the canning supplies.
  • Fruit fresh. This helps prevent the peaches from browning, keeping your preserves looking bright and appetizing.
  • Water bath canner. This tool ensures your jars are properly processed and sealed. If you don’t have one, you can use a large, deep pot with a lid and a canning rack.
  • Canning funnel. This makes it easier to ladle the hot preserves into jars without spilling and creating a mess.

Having these items on hand will make the canning process smoother and ensure your preserves turn out perfect every time.

Serving Suggestions

Serve at breakfast with a cream biscuit, or over old-fashioned vanilla ice cream for a delicious dessert.

Troubleshooting and Help

Can I use frozen peaches instead of fresh ones?

Absolutely! Just make sure to thaw them completely and drain half of the liquid before using them. This will help maintain the right consistency for your preserves.

Do I need to use pectin?

Yes, pectin is what helps the preserves set properly. Without it, you might end up with a runny mixture. It’s an important ingredient for that perfect, spreadable texture.

What if I don’t have a water bath canner?

No worries! You can use a large, deep pot with a lid. Just make sure you have a canning rack or a towel at the bottom to keep the jars from touching the pot directly.

Can I skip the butter?

You can! The butter is optional and helps reduce foam. If you don’t mind a bit of foam or prefer not to use butter, feel free to leave it out.

How long do the preserves last?

If sealed properly, these preserves can last up to 18 months in a cool, dark place. Always check the seal before using and refrigerate any jars that aren’t sealed properly.

Storing Leftovers

To store your preserves, follow these steps:

  • Cool Completely: Allow the jars to cool for 12-24 hours undisturbed.
  • Check Seals: Ensure each jar is properly sealed by pressing the center of the lid. If it doesn’t pop back, the jar is sealed.
  • Remove Rings: Once sealed, you can remove the metal rings to prevent rusting.
  • Store: Place the sealed jars in a cool, dark place like a pantry or cupboard. They will last up to 18 months if stored properly.

Refrigerating

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

Freezing

  • Peach preserves do not freeze well. Freezing can alter the texture and flavor, making them less enjoyable. Stick to storing them in sealed jars for the best results.

Making peach preserves is a great way to capture the sweet flavors of summer and enjoy them all year long. With just a few simple steps and the right ingredients, you’ll have delicious preserves that can be enjoyed at anytime of the day. I hope you love this recipe as much as I do!

Overhead view of an open jar of peach preserves, revealing the chunky fruit texture and rich color inside.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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