Description
Capture the essence of summer with this heartfelt, farm-style peach preserve recipe. By simmering fresh, sun-ripened peaches with sugar and a hint of lemon, you create a thick, syrupy spread that is perfect for warm buttered toast or a topping for vanilla ice cream. This simple, no-pectin-added method relies on patience and high-quality fruit to deliver a nostalgic, golden jam that tastes significantly better than any store-bought alternative. It is an easy, rewarding project for beginners and a delightful, personalized gift for loved ones.
Ingredients
11 lbs fresh peaches
3.5 to 4 cups white sugar
Juice of 1 medium lemon
Instructions
Boil a large pot of water and prepare an ice bath.
Lower peaches into boiling water for 30-45 seconds, then plunge into the ice bath to peel.
Peel, quarter, and remove pits from peaches.
Place peach slices into a large soup pot.
Add lemon juice to prevent oxidation and toss with sugar.
Let the fruit and sugar mixture rest for 45 minutes to macerate.
Place the pot over medium heat and bring to a gentle simmer.
Cook for 2 to 2.5 hours, stirring frequently until thickened.
Pour into sterilized jars leaving 1/2 inch headspace.
Wipe rims clean, seal, and process in a boiling water bath for 15 minutes.
Notes
Ensure all jars and lids are properly sterilized before canning. Store in a cool, dark place. Once opened, keep refrigerated and consume within a few weeks.
- Prep Time: 45
- Cook Time: 150
- Category: Desserts & Sweets
- Method: Stovetop simmering and water bath canning
- Cuisine: American