The months of August and September are the best time of the year to purchase local peaches and make them into preserve. This No Pectin Peach Preserve Recipe does not require any pectin. The consistency will be less liquid or jelly like than most peach preserve.
Peach Nutritional Value
Did you know that each peach is packed with nutrients and antioxidants, are low in calories, only 58 calories per 100 g, and they are a moderate source of antioxidant, vitamin C, and vitamin A. They are rich in many vital minerals such as potassium, fluoride, and iron.
Peach Preserve Recipe
You can serve this no pectin peach jam recipe with pancakes, muffins, angel food cake, ice cream, scones, or on a toast. The preserve recipe makes one small Mason Jar. To make more jars, double or triple the recipe. I prefer to prepare a fresher bash more often than to freeze them. For more peach recipe ideas, check out this round up on our blog!
Peach Preserve Ingredients
- 6 peaches
- 3/4 cup of sugar
- 1 tablespoon of lemon juice
- 1/2 cup of water
Equipment Needed
- Small Mason jar
- Pot
How To Make Peach Preserve
1. Blanching Peaches to Remove skin
Fill 2/3 of a large pot with water. Bring to a boil. Add peaches for 1-2 minutes, then remove them with slotted spoon immediately into a large bowl of cold water. This process will help remove the fuzzy skins easily.
2. How to Peel Skin off Peaches
Peel the skin by just pulling on it by hand, but if it won’t peeled easily, just use a knife. Afterwards, cut the peaches to remove the pits and cut them into small pieces.
3. Cooking the no pectin peach Preserves
Place all the cut peaches in a large pot and add 3/4 cup of sugar and 1 tablespoon of lemon juice. Place the pot over the stove uncovered and bring to a light boil, stirring occasionally to prevent scorching. Cook at medium-low heat for 60 minutes. Add 1/2 cup of water and simmer for 15 minutes.
4. Clean Mason Jars
Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher.
5. Sterilizing mason jars in the oven
After washing them, let them dry in the oven at 250 degrees F for about 15 minutes or until completely dry. Put lids in a pot and let them boil for at least 5 minutes. Jars should be kept hot until ready to fill with food.
6. Add Preserve to a Jar
Transfer your boiling hot preserves to the Mason jars using a sterilized spoon and leave about 1/2 inch space. Screw the lid to keep a tight seal and keep the jar in the refrigerator for 3 to 4 weeks. I don’t recommend storing it on a shelf. Enjoy!
I hope you enjoyed my No Pectin Peach Preserve Recipe as much as my family and myself did! If you make it, please share your photos with us on Facebook or Twitter! Also, check out all of our other Recipes!
No Pectin Peach Preserve Recipe
Equipment
- Pot
- Mason Jar
Ingredients
- 6 peaches
- 3/4 cup of sugar
- 1 tablespoon of lemon juice
- 1/2 cup of water
Instructions
- Blanching of the Peaches: Fill 2/3 of a large pot with water. Bring to a boil. Add peaches for 1-2 minutes, then remove them with slotted spoon immediately into a large bowl of cold water. This process will help remove the fuzzy skins easily.
- Peeling the skin: Peel the skin by just pulling on it by hand, but if it won’t peeled easily, just use a knife. Afterwards, cut the peaches to remove the pits and cut them into small pieces.
- Cooking the Preserves: Place all the cut peaches in a large pot and add 3/4 cup of sugar and 1 tablespoon of lemon juice. Place the pot over the stove uncovered and bring to a light boil, stirring occasionally to prevent scorching. Cook at medium-low heat for 60 minutes. Add 1/2 cup of water and simmer for 15 minutes.
- Cleaning the Jars: Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher.
- Sterilizing your Clean Jars: After washing them, let them dry in the oven at 250 degrees F for about 15 minutes or until completely dry. Put lids in a pot and let them boil for at least 5 minutes. Jars should be kept hot until ready to fill with food.
- Preserve in a Jar: Transfer your boiling hot preserves to the jars using a sterilized spoon and leave about 1/2 inch space. Screw the lid to keep a tight seal and keep the jar in the refrigerator for 3 to 4 weeks. I don’t recommend storing it on a shelf.
This looks delicious!
I would really like to try this!
YUM!! I love peach!
This doesn’t sound too challenging at all, even for me :).
Hoping you will try the recipe and let me know how you liked it. Definitely super easy and delicious!
Mmm…the taste of fresh peaches is particularly good in the middle of winter!
Peaches are my absolute favourite fruit! This summer I had every intention of making peach jam from the huge amount of peaches I bought. Did it happen? Not quite. But I do have a freezer full of local, slices peaches to enjoy of the winter!
I love them too! Thanks for commenting!
I do canning but I havent tried peaches yet.
Let me know if you do try it!
This looks so delicious and easy to do.Thanks for sharing how to preservee peaches as I will love them this way.
You are welcome and if you make the recipe, please let me know how you liked it!
My Mom use to can peaches for me, now it is my turn to learn.
Thanks so much for sharing will have to give this a try
I love preserves,my mom uses to bottle ears when we were young they were so delicious.
What are bottle ears?
lol,omg I am just reading this and realized what I wrote…..it was a typo..I meant Pears
Oh this looks delicious! Thanks!!
Peaches one of my fav fruits.
This looks absolutely delicious but it takes a lot of work to get it all done
It’s not that bad and the house smells so nice when it cooks!
This looks delicious peaches are a favorite fruit
Yum! I love peaches so much. I can’t wait to try this. Thanks for sharing 🙂
This looks so delicious peaches are a favorite
I made this and was it
very good. However, the recipe says it makes 1 large mason jar. I only got a little over 1 half pint jar. Your peaches must be gigantic! Not sure why the difference, but results tasted great!