Making peach preserves (peach jam) is one of the best ways to preserve summer peaches and enjoy the taste of summer fruit all year long.

This simple, old-fashioned recipe includes just 3 ingredients: peaches, sugar, and lemon juice. A nice, slow simmer concentrates the peach flavor and eliminates the need for additional pectin.

The result is peach preserves with the most intense, bright, and fresh flavor.

"This recipe, including all the tips, is perfect! Our preserves turned out so yummy! I have more peaches to can and will most assuredly be using this recipe. Thank you so much!" - Loretta

Photo byRebecca Blackwell/ ofbatteranddough.com

Recipe: Peach Preserves

This recipe was originally published on ofbatteranddough.com. For more detailed instructions, please see the original recipe ---> Peach Preserves Recipe {No Pectin}

Ingredients

• The juice from 4 large lemons (approximately ½ cup/ 112 grams)
• 6 pounds fresh peaches
• 2 ½ - 3 ½ cups (500 - 700 grams) granulated sugar

Instructions

1. Pour the lemon juice into a large, heavy bottomed saucepan. Peel, pit, and chop the peaches into small, bite-size chunks. Add the peaches to the lemon juice as you chop, stirring with each addition to coat the peaches in the lemon juice which will prevent them from browning.
2. Pour the sugar over the peaches and stir gently to coat the peaches in the sugar. Let the mixture sit at room temperature for 1 hour. *NOTE: The amount of sugar will depend on the sweetness of your peaches. If the peaches are quite sweet, 2 ½ cups of sugar will suffice.
3. Bring the mixture to a full boil over medium-high heat, stirring occasionally. Reduce the heat to medium and allow to simmer for 1-2 hours, until the liquid has reduced significantly and is thick and jelly-like. As the preserves begins to thicken you'll want to stir more and more frequently to prevent scorching. (The Freezer Test: To test whether the preserves are done, place a small dish in the freezer until very cold. Spoon a small amount of preserves onto the cold dish, allowing it to cool quickly and providing an accurate sense of how thick the juice is.)
4. Pour the hot mixture into very clean, dry glass jars leaving about ¼ inch at the top. Using a damp cloth or paper towel, wipe the tops of the jar to ensure a clean seal. Cap and screw on lids, leaving them a bit loose.
5. Bring a large pot of water, or water-bath canner, to a rolling boil and gently lower the jars into the boiling water using tongs. The water should cover the jars by at least ½ inch. Let process for 10 minutes. Remove the jars from the water bath and place upside down on a dry towel laid out on a flat surface. Allow to cool completely.

What to Eat with Peach Preserves

Preserves and biscuits are a match made in heaven and you can't go wrong with these Flaky Buttermilk Biscuits.

Photo byRebecca Blackwell/ ofbatteranddough.com

And who doesn't love a thick slice of homemade bread spread with homemade preserves??? So good! This homemade white bread has been a staple in my house for over 20 years because it's quick, simple, fail-proof, and deliciously satisfying like only homemade bread can be.

Photo byRebecca Blackwell/ ofbatteranddough.com

Peach preserves are also my favorite thing to use when making Almond Thumbprint Cookies. These delicate jewel-like cookies are made from a buttery shortbread cookie dough that's rolled in roasted almonds, filled with jam or fruit preserves, and then drizzled with almond glaze.

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

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