Peach Preserves

These Easy Peach Preserves taste like biting into a juicy peach in the peak of Summer! Only two ingredients and a little patience stand between you and the best peach preserves all year round. 

Peach Preserves

These bring on a wave of nostalgia for me. It has nothing to do with childhood, although I did eat peach and apricot preserves like they wouldn’t be there the next year, and it has nothing to do with the 8 years I lived in Georgia

It has to do with Abigail, my first sous chef at the Restaurant. Working in restaurants creates stronger bonds than true family at times. Something about the long hours, garbage wages and extenuating working conditions. 😂 

Abigail and my relationship was one part boss/employee and two parts friendship bordering on sisterhood. In the Summer of 2018 Abigail decided she wanted to make peach preserves. Like an epic amount. 

Peach Preserves

She got her grandmother’s recipe from her aunt; we went to Union Square Farmers’ Market and bought 2 bushels (that is like 60 pounds!) of peaches; and then started peach preserve production in my NYC apartment. I am still finding peach juice from our preserving experiment!🍑 [Just kidding, you know I’m OCD.]

It was a roaring, albeit sticky, success! We paraded our canned peach preserves around the restaurant and Instagram like proud parents. I’ve actually made Abigail’s Peach Preserves in the restaurants every year since for cheese plates and desserts. Just seeing them in my refrigerator makes me smile and think of her. 

Peach Preserves

So today I bring you Abigail’s Peach Preserves. This is almost the same recipe, but with perhaps a touch less sugar. That is not to say it is a diet version because there is more sugar in these preserves than most of my cakes! I hate to be the bearer of bad news but ain’t nothin’ diet about jams, jellies or preserves. 

Peach Preserves

But when you open a jar in December and you smell the sweet fragrance of Summer floating towards you, you won’t give a damn how much sugar is in there. That is happiness canned right there. 

The extra peach syrup is delicious on pancakes or French toast or in sorbet!

Peach Preserves
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Peach Preserves

Peach Preserves

  • Author: Lindsey
  • Total Time: 3.5 hours


These Easy Peach Preserves taste like biting into a juicy peach in the peak of Summer! Only two ingredients and a little patience stand between you and the best peach preserves all year round.


  • 20 ea Peaches, 3.8Kg or 8 ½ lbs
  • 7 ½ c Sugar, 1700g


  1. Measure or weigh your chopped peaches before you add the sugar. The 3.8 kg of whole peaches should yield about 2 Kg chopped peaches or 10 cups. 
  2. For each 10 cups or 2Kg of peaches add 7 ½ cups or 1,700 g sugar. 
  3. It is best if you allow the sugar and peaches to macerate in the refrigerator overnight but it isn’t necessary. 
  4. Put the peaches, sugar, and any accumulated juices in a tall-sided pot. Heat gently until sugar has dissolved and the mixture is warm. Bring it to a boil and then reduce to low. Skim any foam that collects on the surface. This will keep your preserves clear. 
  5. Allow to simmer for 2 hours or until the peaches are beginning to become translucent. Not all the peaches will be at the same stage of doneness, so don’t stress if some are still a vibrant peach color. Test a small amount on a frozen plate. They should thicken and the peach should be tender and soft. 
  6. If you overcook the peaches, they will be tough and chewy. You didn’t spend an hour peeling and cutting them to have tough preserves! The consistency of the liquid is loose. Peaches have an incredible amount of moisture. You will have more syrup than peaches, so just accept this and get excited about the possibilities of peach syrup on pancakes and in sorbet. 
  7. Meanwhile sterilize your jars in boiling water or in the dishwasher (I greatly prefer this method). Keep warm in a clean towel until ready to use. 
  8. Keep a pot of simmering water on for the lids. 
  9. Use a ladle to fill the jars with peaches, straining out some of the liquid before transferring. A canning funnel would be super helpful here. I don’t have one so I just made a bit of a mess and then cleaned it up. 
  10. Place lids in simmering water. Don’t forget that you need to use a new top each time you can! 
  11. Wipe each jar clean then place the lid on and tighten down the outer ring.
    Allow to cool down to room temperature. Check the little button on the top – it should be depressed and should not be popped out. If it is popped out, just keep them in the refrigerator. They will keep refrigerated for several months. The same goes if you don’t feel like really canning them. Your secret is safe with me!
  • Prep Time: 1 hour
  • Cook Time: 2 hours

Keywords: peach, preserves, summer, fruit dessert

Peach Preserves


  • Nikki P
    August 14, 2021 at 10:11 am

    Very clear instructions but am wondering if these are shelf stable or do I waterbath process them for the usual time or do these need to be pressure canned to be shelf stable.

    • Lindsey
      August 14, 2021 at 11:01 am

      Hi Nikki! They are not shelf-stable unless you go through the full waterbath/dishwasher canning process. If I am not feeling up to the task of canning properly, I will cool them down and then jar them up, and store them in the refrigerator. They will keep for months like that. Happy jamming! Lindsey

      • Nikki
        August 15, 2021 at 6:36 pm

        Thanks will water bath them with some salsa I am making.

        • Lindsey
          August 28, 2021 at 10:16 am

          Oh I love this idea Nikki! Like an easy peach salsa?!


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