Peach Preserves

Joey Urey


I don't recall where I got this or who JoNell is but it makes wonderful preseres (Lots of peach meat)

Get the best peaches you can find at the peak of ripeness. IGet the best peaches you can find at the peak of ripeness. I prefer waiting for the free-stones


★★★★★ 1 vote

6 - 12 oz jars
30 Min
20 Min


  • 8 c
    peaches, peeled, pitted and sliced (about 4 pounds)
  • 2 Tbsp
    fresh lemon juice
  • 1 pkg
    3 oz. package of powdered pectin
  • 7 c
  • 1/4 tsp
    almond extract (optional)

How to Make Peach Preserves


  1. Combine peaches, lemon juice and pectin in a large pot or Dutch oven. Bring to a rolling boil, stirring gently. Add sugar and return to rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim any foam. Add almond extract at this point, if desired, and mix.
  2. Pour into hot jars, leaving ¼" head space.
  3. Adjust caps, and process 10 minutes in boiling water bath. OR I USE THE 5 MINUTE INVERSION METHOD

Printable Recipe Card

About Peach Preserves

Course/Dish: Jams & Jellies

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