Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Old-Fashioned No-Pectin Peach Preserves Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 51 reviews

  • Author: Ava
  • Total Time: 1 hour
  • Yield: 5 servings (approximately 5 half-pint jars)
  • Diet: Vegetarian

Description

This Old-Fashioned Peach Preserves recipe captures the natural sweetness and fresh flavor of ripe peaches without using any pectin. By blanching, peeling, simmering, and canning the peaches with sugar and lemon juice, you create a deliciously thick and spreadable preserve perfect for toast, desserts, or gift-giving. The traditional water bath canning method ensures long-lasting freshness and safety.

Ingredients

Ingredients

  • Ice (enough to fill a large mixing bowl for ice bath)
  • 6 lbs ripe peaches (to yield approximately 8 cups of sliced peaches)
  • 1/4 cup bottled lemon juice
  • 2 cups sugar
  • Water (for blanching and canning process)

Instructions

  1. Prepare Ice Bath: Fill a large mixing bowl with ice water and set aside to cool peaches quickly after blanching.
  2. Peel and Pit Peaches: Using a paring knife, cut peaches around the middle to separate the halves and remove pits. Place the halves into a bowl filled with water treated with 1/4 cup lemon juice or 1 tablespoon citric acid to prevent browning.
  3. Blanch Peaches: Add peaches one layer at a time to a pot of boiling water for about 60 seconds to loosen skins.
  4. Ice Bath Chill: Remove peaches with a slotted spoon and immediately immerse in the prepared ice water bath for 1 minute to stop cooking.
  5. Peel Skins: Remove peaches from ice bath and gently peel back the skins—they should slip right off after blanching.
  6. Slice Peaches: Slice or roughly chop peeled peaches according to texture preference.
  7. Cook Peaches: Place peaches in a heavy-bottomed pot and cook over medium heat, stirring often, until softened—between 10 to 25 minutes depending on ripeness. Add small splashes of water if mixture begins to stick or burn.
  8. Mash Peaches: Once softened, gently mash peaches using a potato masher, wooden spoon, or pastry cutter to your desired consistency.
  9. Add Sugar and Boil: Stir in sugar evenly, then increase heat to medium-high and bring mixture to a low boil, stirring constantly for 2 minutes. Adjust heat to prevent boiling over.
  10. Simmer and Thicken: Reduce heat to a simmer and continue cooking, stirring frequently, for 10-15 minutes until the preserve thickens and volume reduces by 20-30%. Skim off any foam from the surface for clear preserves.
  11. Prepare Canning Setup: Fill a water bath canner with enough water to cover jars by at least 1 inch when boiling. Place lid on and heat until boiling, then reduce heat to maintain a simmer.
  12. Warm Jars and Clean Lids: Wash and sterilize canning jars and keep them warm either by filling with hot water or placing on a tray in a 170˚F oven. Wash lids and keep in a clean area.
  13. Fill Jars: Using a canning funnel, ladle the hot peach preserves into the warm jars, leaving 1/2 inch headspace between preserves and jar rim.
  14. Clean Jar Rims and Seal: Wipe rims clean with a hot damp cloth to ensure good sealing. Place lids on jars, add screw bands, and tighten to fingertip tightness.
  15. Process Jars in Water Bath: Using canning tongs, carefully lower jars into the simmering water, ensuring they are covered by at least 1 inch of water. Place lid on canner.
  16. Water Bath Timing: Process jars based on elevation: 0-1,000 ft = 5 minutes; 1,001-6,000 ft = 10 minutes; above 6,000 ft = 15 minutes.
  17. Remove and Cool: After processing, turn off heat, remove lid carefully while wearing oven mitts, and let jars sit in water for 5 minutes.
  18. Rest Undisturbed: Remove jars with tongs and place on a thick towel in a warm, undisturbed area for 12 hours to cool and seal properly.
  19. Check Seal: Press down on each lid after cooling. If the lid flexes, the jar did not seal properly and should be refrigerated and used soon or reprocessed.

Notes

  • Use ripe but firm peaches for best texture and flavor retention.
  • Keeping jars warm before filling helps prevent cracking from the hot preserves.
  • Adjust simmer time depending on desired thickness; longer simmering will produce thicker preserves.
  • If you do not have citric acid, lemon juice works equally well to prevent browning.
  • Always follow safe canning practices to ensure food safety.
  • Store sealed jars in a cool, dark place for up to one year.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Preserves/Jams
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/old-fashioned-no-pectin-peach-preserves-recipe/