These Old-Fashioned Peach Preserves celebrate the pure flavor of ripe summer peaches—no pectin required. Slow-cooked and gently caramelized, the fruit develops a deep, honeyed flavor and a soft, spoonable texture that’s as comforting as it is nostalgic. The natural sugars thicken the preserves beautifully, while a touch of lemon juice adds brightness. Spread it over toast, swirl it into yogurt, or spoon it warm over ice cream for a simple taste of summer you can enjoy year-round.
INGREDIENTS:
5 pounds ripe peaches, chopped
4 cups sugar
1/4 cup fresh lemon juice
METHOD:
Bring a large pot of water to a boil and fill a large bowl with ice water. Score a shallow “X” on the bottom of each peach. Working in batches, blanch peaches in the boiling water for 30–45 seconds (depending on ripeness), then immediately transfer to the ice bath to stop the cooking. Once cool, slip off the skins—they should peel easily from the scored X. Remove pits and chop the fruit.
In a large nonreactive pot, combine the chopped peaches, sugar, and lemon juice. Bring to a gentle simmer, stirring until the sugar begins to dissolve. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate overnight to allow the fruit to release its juices.
When ready to finish the preserves, sterilize canning jars by either running them through a dishwasher’s sanitizing cycle or submerging clean jars in boiling water for 10 minutes. Keep jars hot until ready to fill.
Return the peach mixture to a large pot and bring to a steady simmer over medium heat. Cook uncovered for 30–45 minutes, stirring often to prevent sticking and skimming off foam as needed. The preserves are ready when thickened and glossy, and a spoonful dropped on a cold plate holds its shape.
Ladle the hot preserves into hot, sterilized jars, leaving ¼ inch of headspace. Wipe rims with a damp cloth and seal with sterilized lids and bands.
Place the filled jars upright on a rack in a large canning pot. Add enough hot water to cover jars by 2 inches. Bring to a gentle boil, cover, and process for 15 minutes.
Remove jars carefully and let cool undisturbed on a wire rack for 24 hours. Check seals by pressing the lid center—if it pops back, refrigerate and use within 1 month. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
YIELD: Approximately 6–7 half-pint jars
