By Mavis Butterfield on - 7 Comments
Recipe for Old Fashioned Peach Preserves
It’s officially peach season here in New England and if you’re like me, you’re in full on canning mode and whipping up batches of jam while the fruit is in season.
The thing is, I’ve made peach jam before. I’ve made a traditional peach jam, spiced peach jam and I even have a recipe for peach freezer jamon the blog. But, a few days ago, someone asked if I had a recipe for peach preserves. So after a quick check of my canning index, I realized that a fourth recipe was needed. 😉
This recipe for Old fashioned peach preserves, it’s just like Grandma used to make.
That’s what this recipe is!
Grandma, in a jar. Is it loaded {and by loaded I mean LOADED} with sugar? Yes! Is it full of peach chunks {and by chunks I mean big, fat juicy chunks}? Yes! This recipe is all that and more.
This recipe is so flippin’ good, even my husband and daughter were freaking out about it. The jam is SUPER thick, like, maybe you should have a putty knife nearby {I’m kidding} to spread it.
This recipe for old fashioned peach preserves reminds me of childhood. And trust me when I tell you, it’s one of the best recipes I’ve ever made.
This recipe for old fashioned peach jam is my new favorite thing! I hope you enjoy it as much as we did.
~Mavis
Ingredients
4 cups peaches {peeled, pitted, and chopped}
2 Tbs. lemon juice
1 1.75 oz. box of Fruit Pectin {I used Sure-Jell}
7 cups granulated sugar {Yes, 7 cups! That is not a typo.}
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
Directions
DirectionsFill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin. Bring peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.
When the peach mixture has begun to boil, stir in the 7 cups of sugar and spices. Return mixture to full rolling boil and boil exactly 1 minute stirring constantly.
Remove from heat and skim off any foam with spoon.
Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if need be. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by at least 2 inches. Place the lid on the pot and bring the water to a boil.
Process peach jam 10 minutes. One recipe makes {7} 8oz jars. You can find the canning jars I usedHERE.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.
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- Author: Mavis Butterfield
Ingredients
Scale
Ingredients
4 cups peaches {peeled, pitted, and chopped}
2 Tbs. lemon juice
1 1.75 oz. box of Fruit Pectin {I usedSure-Jell}
7 cups granulated sugar {Yes, 7 cups! That is not a typo.}
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin. Bring peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.
When the peach mixture has begun to boil, stir in the 7 cups of sugar and spices. Return mixture to full rolling boil and boil exactly 1 minute stirring constantly.
Remove from heat and skim off any foam with spoon.
Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if need be. Cover with 2-piece lids. Screw bands tightly. Place jars onelevated rack in cannerand then lower the rack into canner. Make sure the water is covering the jars by at least 2 inches. Place the lid on the pot and bring the water to a boil.
Process peach jam 10 minutes. One recipe makes {7} 8oz jars. You can find the canning jars I usedHERE.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
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