Peach Preserves
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 pints
- 6½pounds ripe freestone peaches, pitted, sliced into wedges
- 1½cups sugar
- ⅓cup lemon juice
- 1tablespoon freshly grated ginger
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
389 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 98 grams carbohydrates; 7 grams dietary fiber; 91 grams sugars; 5 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a food processor, chop peaches in batches to a chunky purée (about 4 1-second pulses), transfer to a 6-quart pot or dutch oven. Add sugar, lemon juice and ginger.
- Step 2
Bring to a simmer over medium-high heat, stirring to dissolve sugar. Turn heat to low, and simmer 1½ hours, stirring every 5 minutes.
- Step 3
With a spoon, transfer the preserves to 3 pint jars. Fill jars to ½-inch from the rim, close the jars and let them cool. Store in refrigerator for up to 2 weeks.
Private Notes
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Cooking Notes
France
Do you peel the peaches?
Bree
Made this with some bitter-end-of-summer peaches and followed the recipe almost exactly, except that I only had 6lbs of peaches to begin with. Somehow, I ended up with 5 pints of jam. No complaints, but I'm lucky that I had enough jars to squeeze it all into!
Cmr
I spent what seemed like hours making this only to be greatly disappointed. There is WAY too much ginger in here, so much that I can't even taste the peaches. A horrible waste of time (and good peaches!) If I was to do this again, I'd put in a tsp of ginger, or less; the tablespoon was overpowering.
mmwhite
Since you puree the peaches, I would guess you do - in my experience, peach peels tend to stay as largish rags (especially if the peaches are really ripe), rather than getting nicely chopped up - but if your peaches don't peel easily, you could try it with peels on. If they don't chop nicely, I imagine you could strain it and end up with peach jelly.
Mariam
Every year I make canned peaches in water. I skin the peaches, take the pit out, split them in half and put them in a big pot. I spray each layer of peaches with lemon juice to keep them from going brown. When the pot is full I add water and bring the whole mixture to a boil then I put it into sterilized jars and process them for 30 minutes in hot water. They last for a year, need no refrigeration and are delicious ! I can the leftover water from the peaches and drink it.
mjan
The peaches shown in the accompanying photo look peeled to me and that's the way I made this. As for using a food processor, if you can slice them, you can simply chop them from there and save yourself the time cleaning the food processor. Just mix vigorously and you'll get a bit of "puree". The ginger addition was a nice touch.
mcfm
6 peaches 1 c sugar, no water
Pgh Chef
So easy. I did blanche peaches, and skins slipped off. Will be trying with some other fruits too. Delicious.
LisaRadio
Peaches canned
DrDre2008
Pureed maybe 6 pounds of peaches with skins. Worked fine. I skipped the ginger because the peaches were so wonderful & I didn't want to overwhelm that bright flavor. I did a teaspoon of vanilla with the lemon. Used 1/2 c of brown sugar, 1 c white. Probably will use less sugar next year.
Antonio
Please use international measures, not old imperial ones.
Katherine
I halved the amount of ginger as I think it can overwhelm. Loved the finished product. Delightful on good quality vanilla ice cream.
Marqua1
Gloriously peachy. Simplicity!
1. Can it. Really. Water process canner, with timing based on the size of your jar (Google it).
2. Peel the peaches. It is always better when you peel the peaches.
3. Use ginger or not. Not is also wonderful.
4. This is why you bought a kitchen scale.
Susan
I left the peach skin on, and roughly chopped the peaches rather than dirtying the food processor. This avoids food waste and the result was still great for spreading. I used 3T fresh ginger and will use even more next time, as it wasn't that noticeable in the finished preserves.
I'm curious to know how much I can reduce the sugar and still get it to thicken. Has anyone played around with this?
mjan
The peaches shown in the accompanying photo look peeled to me and that's the way I made this. As for using a food processor, if you can slice them, you can simply chop them from there and save yourself the time cleaning the food processor. Just mix vigorously and you'll get a bit of "puree". The ginger addition was a nice touch.
Adrianne
I don't have a home scale. How many cups of sliced peaches is equivalent to 6 pounds?
Mariam
Every year I make canned peaches in water. I skin the peaches, take the pit out, split them in half and put them in a big pot. I spray each layer of peaches with lemon juice to keep them from going brown. When the pot is full I add water and bring the whole mixture to a boil then I put it into sterilized jars and process them for 30 minutes in hot water. They last for a year, need no refrigeration and are delicious ! I can the leftover water from the peaches and drink it.
Jennifer
Is there a way to make this and preserve them longer than 2 weeks? Freezing or a quick can method?
Cmr
I spent what seemed like hours making this only to be greatly disappointed. There is WAY too much ginger in here, so much that I can't even taste the peaches. A horrible waste of time (and good peaches!) If I was to do this again, I'd put in a tsp of ginger, or less; the tablespoon was overpowering.
France
Do you peel the peaches?
mmwhite
Since you puree the peaches, I would guess you do - in my experience, peach peels tend to stay as largish rags (especially if the peaches are really ripe), rather than getting nicely chopped up - but if your peaches don't peel easily, you could try it with peels on. If they don't chop nicely, I imagine you could strain it and end up with peach jelly.
DrDre2008SJ
You don't have to. I dice the peaches with peels on, only pulling them off (and adding to the bowl of peach pits I'll boil with honey for peach syrup later). The dicing takes longer than the food processor, of course, but it makes for a glorious, chunky preserve to add to a cheese plate or serve with an elegant breakfast.
Bree
Made this with some bitter-end-of-summer peaches and followed the recipe almost exactly, except that I only had 6lbs of peaches to begin with. Somehow, I ended up with 5 pints of jam. No complaints, but I'm lucky that I had enough jars to squeeze it all into!
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