Peach Preserves
So, when I got 25 lbs of peaches from The Peach Truck, the first thing I knew I was going to make was peach preserves. This time of year, peaches are at their peak flavor, and that makes for some pretty darn irresistible preserves. As of the time of writing this, I actually have less than a pint left, because I have no self control.
This is my JAM.
If you’ve made jam or preserves before (even if you haven’t) this is super simple. Skinned and diced peaches go into a big pot with lemon juice (fresh is best) and come to a boil. Use a potato masher to get the consistency you want, even an immersion blender if you don’t want bigger pieces. Add the sugar and lower the heat. Allow the preserves to reduce for about 30 minutes, and then you can test for a set.
Get Set.
Keep a couple small plates in the freezer while you cook the peach preserves. When you’re ready to test, dollop a small amount (size of a quarter) of preserves on the cold plate. Keep it in the fridge for one minute, and push your finger through the preserves. If there’s a thin skin on top that wrinkles when you push through
They will firm up a little more when cooled, so don’t freak out if they’re still a little loose when piping hot. I knew my preserves wouldn’t last long enough to justify canning them, seeing as how this recipe makes about 2 pints. If that’s the case for you, too – then just refrigerate them until they’re gone.
If you do want to can them, process the pint jars in a boiling water bath, with the lids covered by an inch of water. Boil for 15 minutes, remove and allow to seal.
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Peach Preserves
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 pints (16 servings) 1x
- Category: Condiments, Canning
- Method: Stovetop
- Cuisine: American
Description
These peach preserves are packed with rich, summer flavor.
Ingredients
- 3 1/2 lbs ripe peaches, skinned and diced
- 2 1/2 cups granulated sugar
- Juice from one large lemon
Instructions
- Combine the diced peaches and lemon juice in a large pot and bring to a boil over medium high heat. As the peaches heat up, use a potato masher to crush the fruit, leaving bigger pieces whole if you want to.
- Once the peaches reach a boil, reduce the heat to medium and add the sugar. Allow everything to come back to a boil, stirring frequently to prevent burning.
- Continue to cook for an additional 25-30 minutes, or until the preserves reach the correct consistency. They should stick, or drop very slowly, from the back of the spoon when it turns sideways.
- Add the finished preserves to clean pint jars, and cover with lids and bands. If desired, process in a boiling water canner for 15 minutes, and allow to seal. If refrigerating, use within a couple months.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 71
- Sugar: 16.9 g
- Sodium: 0.3 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18.1 g
- Fiber: 0.8 g
- Protein: 0.5 g
- Cholesterol: 0 mg
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