This post may contain affiliate links.
I love to make and eat Homemade Peach Preserves. Whenever we travel to South Carolina or Georgia we always pick up a box of fresh peaches on our way home so I can make Homemade Peach Preserves. I also love to make Paula Deen’s Peach Glazed Grilled Pork Skewers with my homemade peach preserves too! When I think of summer I always think of homemade peach preserves. There is truly nothing better than a spoonful on a warm biscuit from the oven.
Thanks to my good friend Kim Webster for sharing her recipe and image with me. I can’t wait to can my own double batch with fresh peaches this summer!
Homemade Peach Preserves
There is nothing better than Homemade Peach Preserves on a warm biscuit!
- 12 whole fresh peaches peeled, pitted and chopped
- 4 cups white granulated sugar
- 1 packet 1.75 oz dry pectin (check expiration date)
Mash 1 cup chopped peaches in the bottom of a large saucepan.
Add remaining peaches, and place pan over medium-low heat.
Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (I like to leave some chunks)
Pour peaches into a bowl, and then measure 6 cups back into the pan.
Add sugar and bring to a boil over medium heat.
Gradually stir in dry pectin and boil for 1 minute.
Remove from heat after 1 minute, and transfer to sterilized jars.
Process in hot water bath canner for 10 minutes.
Let cool, and place on shelf until ready to use.
Refrigerate after opening.
When making preserves and jams, select slightly underipe, firm fruit instead of overripe .
More Recipes You May Enjoy: