Peach Preserves

Peach Preserves

Kevin 0

"These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!"

Ingredients 2 h {{adjustedServings}} servings 59 cals

Serving size has been adjusted!

Original recipe yields 64 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
  2. Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
  3. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Tips & Tricks
Peach and Escarole Salad

See how to make a delicious salad with sweet peaches and fresh greens.

GA Peach Pound Cake

Delectable and dense pound cake loaded with juicy and sweet peach chunks.


  • Notes
  • When making preserves and jams, select slightly underipe, firm fruit .
  • Note
Rate recipe

Your rating


Reviews 99

  1. 113 Ratings


Lovely color and consistency but way too sweet to eat. Recipe called for 4 1/2 cups sugar to 6 cups cooked underripe peaches. Used 4 cups of sugar to 6 cups of cooked ripe peaches. So sugary it could put someone in a coma! Had to toss the entire batch. If you decide to try this recipe, I recommend that you start with 2 cups of sugar, taste and add more sugar in 1/2 cup increments until you get to the desired sweetness.

the allrecipes staff

This recipe has been rewritten. The original submission did not call for the addition of water, and this ingredient was mistakenly included when the recipe was published on our site. We apologize for the inconvenience.


I have tried making and canning 3 different recipes for peach preserves and this is by far our favorite. I love that you don't peel the peaches, it made it much easier to prepare and the skins added a lovely rosy color to the preserves. Also, since they are diced instead of sliced, they seem to hold their shape a little better and not all float to the top of the jar. I read that in preserves, the liquid should be about the thickness of honey, and that is how it turned out for me, not too liquid at all, but also not too sticky to spread. We have given jars of these preserves as gifts and gotten rave reviews.