No-Pectin Peach Preserves - One Ash Homestead

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Wouldn’t it be delicious to pop open a jar of preserves in the cold of winter and have them taste exactly like a fresh picked peach? That has been my goal this year. In the past I have always trusted the box of clear-jell or pectin that I buy in the local market. I have followed the recipes, dumping nearly a bag of sugar into each batch. Not so this peach season!
After doing some research, I gathered together a few different recipes (concepts, as I call them), and came up with a recipe that I think tastes fresh and just-picked. This recipe uses less sugar, and none of that boxed jelling agent. Thanks to a slower process, the natural pectin of the peaches helps to jell the fruit into a somewhat soft, but firm enough, preserve. I hope you enjoy!

No-Pectin Peach Preserves

7 lbs. fresh peaches

4-5 cups sugar

3 tbs. lemon juice, bottled or fresh

Prepare the peaches by dropping them in boiling

water for 1-2 minutes. Remove, and when cool enough

to handle, slip off the peels and split in 1/2 removing the pits

(save the peels and pits for Peach Peel Jelly!).

Place the peaches in a 6-8 quart pan and simmer over medium

heat for 10 minutes. (do not add water!)

Using a potato masher, chop the cooked peaches into

small, preserve size pieces.

Add the lemon juice and sugar and return the

mixture to medium high heat, bringing it to a boil.

Cook, stirring almost constantly to avoid scorching,

to the jelly stage, or about 220°.

This will take about 20 minutes.

Immediately fill hot, sterilized jars with the preserves,

leaving about 1/4″ head space.

(here’s a trick- I keep my clean jars in the oven at about 200°

until I’m ready to fill them- that way they are hot and won’t

crack when I add the hot preserves!)

Making sure the rims and threads of the jar are free of

preserves, place the hot lids and rings on firmly.

For safety, process your jars of preserves in a boiling water

bath for 5 minutes. (to do it how my grandmother did-

turn the jars upside down for 20 minutes

then flip them back upright).

Listen for the “ping” as the button on the lid inverts

and it seals completely!

This recipe will make about 4 pints of preserves. You can easily

multiply the ingredients for a larger yield.

For more information and available resources about canning and preserving food,

CLICK HERE !

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