Stone Fruit Preserves

Tammy Raynes


I love to put up fruits and veggies. My favorite is making my own preserves. It used to be a long, boring process, but I found this little recipe that speeds things up quite a bit.

I have also used plums and nectarines in this recipe. So take your pick and getting to making your own preserves today.

Sugar and lemon juice combine with fruit pectin to thicken preserves as they cook. When the fruit is overly ripe and juicy, or you add a different type of fruit, the mixture may take longer to thicken to a syrup-like consistency. Simply continue to cook at high power at 1 minute intervals.


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3 cups
10 Min
2 Hr 25 Min


  • 4 1/2 c
    peeled and diced peaches (about 2 1/2 lbs.)
  • 1 1/2 c
  • 3 Tbsp
    fresh lemon juice
  • 1 pkg
    (1.75-oz) powdered fruit pectin

How to Make Stone Fruit Preserves


  1. Stir together all ingredients in a 4 quart microwave-safe glass bowl.
  2. Microwave at high for 8 minutes (mixture will boil). Stir mixture, and microwave at high 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.)
  3. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.

Printable Recipe Card

About Stone Fruit Preserves

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #Fruit, #canning, #preserves

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