No Pectin Peach Preserve Recipe

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.

Super Easy Peach Preserve Recipe

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

  1. Small Mason jar
  2. Pot
peach preserve ingredients

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.

 Peeling the Skin

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.

Cooking the Preserves

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.

Super Easy Peach Preserve Recipe

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!

Super Easy Peach Preserve Recipe

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!

Super Easy Peach Preserve Recipe

No Pectin Peach Preserve Recipe

Lyne
This no pectin peach preserve recipe is super easy to make. The consistency will be less liquid or jelly like than most peach preserve.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 40 mins
Course Breakfast, Side Dish
Cuisine American, Canadian
Servings 1 small mason jar
Calories 936 kcal

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.

Nutrition

Calories: 936kcalCarbohydrates: 237gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 1733mgFiber: 14gSugar: 226gVitamin A: 2937IUVitamin C: 67mgCalcium: 63mgIron: 2mg
Keyword canning, no pectin peach preserve, peach cannin, peach preserves, peaches
Tried this recipe?Let us know how it was!
Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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Comments

  1. 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!

  2. 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!

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