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Canning homemade peach preserves is something I have to do every year.  THEY ARE SO GOOD.  It’s basically a jam, but maybe a bit looser, but I interchange my preserves with jams since I really don’t know the difference.

If you know me, I do NOT like using added pectin.  The weird white powders from the store are a no-go and I despise pomona’s pectin.  It makes everything feel like jello when you eat it and I’m not a fan.  I prefer doing everything the old fashioned (see also: hard) way, mmkayyy?

And the hard way we’ll do it!

Making homemade peach preserves is a simple as dicing up fresh, ripe peaches, adding some honey, and your favorite spices, like ginger and cinnamon for me.  A little splash of lemon juice encourages the natural pectin to come out to play, and you’ll have a beautiful thickened peach preserve to grace your pantry shelves.

How Do I Use Homemade Peach Preserves?

This is such a common question I get, especially on reel and shorts I share is, “how do you use this?”  So I’m fixin’ to remember to add how I personally use my recipes in each blog post.  I normally add it, but I also get distracted.

These homemade peach preserves are GREAT for recipes like:

• Peach Ice Cream
• Peach Upside Down Cake
• Oatmeal
• On english muffins or toast
• Ice cream topping
• Anything you would want to use a thickened fruit spread/jam type of deal in

What is a Full Rolling Boil?

This is another nuance to both jam/preserve making AND water bath canning, because I feel like it’s fallen out of practice that folks actually know what a full rolling boil is. For specifically this homemade peach preserves recipe, you only need to reach a full rolling boil for 1 minute and then we back the heat off, but I’ll still go into detail on what the heck it is and how to tell when you’ve reached it.  

Specifically when making jam, a full rolling boil is when the fruit boils very aggressively (or vigorously but I prefer aggressively) and cannot be stirred down.  The temperature should reach about 220 degrees F to fully activate the pectin so your jam thickens.

Jam making is extremely messy.  I think this is sometimes a hang up with the full rolling boil is folks see it splattering ALL OVER their kitchen and they want to turn the heat down.  But you can’t.  You neeeeeed that heat and you need that crazy boil.  And that’s why I call a full rolling boil aggressive, because you have hot fruit sugar syrup splattering everywhere and it can be kinda painful!

It helps to have a splatter screen, like what you use for frying meat and I normally wear one of my husband’s old flannels to protect my arms when I’m stirring.  I don’t enjoy getting burnt :)

If you’re still unsure, make sure it boils to a temperature of about 220F with a candy thermometer to be sure the pectin is activated.  If you’re using a naturally high pectin fruit, the temperature is lower and thickness is reached much quicker.  But specifically for peaches, you do need a bit of patience, but less so than for strawberries with no added pectin.

Use a thermometer, use a frozen plate to test thickness as it cooks, or learn what sheeting off a spoon looks like.  All three of these methods are helpful and work amazing, simply choose one that works best for you! 

Candy Thermometer Method

Verify 220 degrees F is reached and held for about 1 minute with a candy thermometer for naturally low pectin fruit.  It will feel like you sit at 212F for the rest of your life and then it will randomly zoom to 220F.  Sometimes 215-218F is sufficient.

Frozen Plate Test

Pop a plate in your freezer before starting to make your jam or preserves.  When you are at a full rolling boil and think your preserves are looking thickened, take the frozen plate out and plop a tablespoon of the homemade peach preserves onto the plate.  Let this sit on the plate for 30 seconds-ish and see how thick they are.  If it’s too your liking, they’re done! 

The frozen plate test basically rapid cools your preserves so you can see what the cooled thickness is like since your preserves are going to thicken quite a bit upon cooling and will be more liquid when hot.

Sheeting Off a Spoon

This one can be quite tricky until you get the hang of it and see it a few times.  I still freeze a plate because there’s sometimes I’m just not sure how many drips I’m seeing.

You will want to start with a cool or frozen spoon.  I just have mine sitting in ice water.  Dip the cold spoon into your preserves recipe (or jam recipe) and hold it sideways so the jam runs off. 

You will see this peach preserves recipe go from running off the spoon, to then forming 2-3 drops that drop off, and then once those drops combine together to one big blob drop, you have sheeting and the jellying temperature has been met.

Again, this is an acquired skill that is an old-timey method that has worked and served canners well for years.  It just takes learning and trying and lots and lots of practice.

Once you’ve made enough preserves and jams, you start to notice when you’re stirring that the jelly-ing point has been reached.

Here’s a guide from the NCHFP with pictures to help you!

Now, let’s make some easy peach preserves!

Equipment You Might Want

• Large Stainless Steel Pot
• Metal Spoon
• Splatter Screen
• Jelly Jars
• Canning Lids & Screw Bands
• Jar Funnel
• Steam Canner
• Water Bath Canning Pot
• Jar Lifter

Ingredients

• 4 pounds fresh, ripe peaches
• 1/4 cup lemon juice
• 1-2 cups honey
• 2 tsp fresh grated ginger
• 1 tsp cinnamon
• 1 tsp vanilla powder
• 2 Tbs bourbon vanilla extract

Step 1:  Prep

Start by washing the peaches.  If you would like the peeled, use your favorite method to remove the peels.

Halve the peaches, remove pits, and dice.

Add peaches to your jam making pot and toss with the lemon juice to prevent browning as you work.

Step 2:  Cook

Place peaches over medium heat and add in honey (to taste depending on sweetness), ginger, cinnamon, and vanilla powder.

Bring preserves to a full rolling boil for 1 minute, then reduce heat to simmer and allow to cook about 30 minutes or til thickened to your liking.  Verify consistency using test of your preference (see blog above for information).  I do not boil these preserves like jam, but simply heat to activate pectin and then gently heat to thicken because I want them runnier.

Once thickened to your liking, turn off heat.  Add in vanilla extract.

Step 3:  Canning

Ladle peach preserves into half pint jelly jars to 1/2 inch headspace.

Remove any air bubbles and wipe jar rims.

Add lids and secure with a screw band according to manufacturer’s instruction.

Process in a boiling water bath or steam canner for 10 minutes, adjusting time for elevation if needed.  You can also open kettle can these if that is your preference.

Once processing time is complete, remove jars and allow to cool for 18-24 hours.

Step 4:  Storing

Once cooled, remove bands, test seals, wash jars, label and store in a cool dark place away from direct sunlight.

Shelf life is ’til you use it.  If the seal is good, the food is good.

I aim to rotate canned goods out every 2 years for best flavor and nutritional value, but they last far longer than that on the shelf if needed.

Notes:

Feel free to use any sugar you like.  I do not know about sugar substitutes in jam and if they work though.  

Adjust spices to your liking; add or take away whatever you want!

You can use this recipe to make peach jam, but keep it at a full rolling boil longer until gel phase has been met.

And now you have delicious and fresh homemade peach preserves on your shelf for later! Enjoy