It’s officially peach season here in New England and if you’re like me, you’re in full on canning mode and whipping up batches of jam while the fruit is in season.
The thing is, I’ve made peach jam before. I’ve made a traditional peach jam, spiced peach jam and I even have a recipe for peach freezer jamon the blog. But, a few days ago, someone asked if I had a recipe for peach preserves. So after a quick check of my canning index, I realized that a fourth recipe was needed. 😉
This recipe for Old fashioned peach preserves, it’s just like Grandma used to make.
That’s what this recipe is!
Grandma, in a jar. Is it loaded {and by loaded I mean LOADED} with sugar? Yes! Is it full of peach chunks {and by chunks I mean big, fat juicy chunks}? Yes! This recipe is all that and more.
This recipe is so flippin’ good, even my husband and daughter were freaking out about it. The jam is SUPER thick, like, maybe you should have a putty knife nearby {I’m kidding} to spread it.
This recipe for old fashioned peach preserves reminds me of childhood. And trust me when I tell you, it’s one of the best recipes I’ve ever made.
This recipe for old fashioned peach jam is my new favorite thing! I hope you enjoy it as much as we did.
4 cups peaches {peeled, pitted, and chopped} 2 Tbs. lemon juice 1 1.75 oz. box of Fruit Pectin {I used Sure-Jell} 7 cups granulated sugar {Yes, 7 cups! That is not a typo.} 1/4 tsp. ground cinnamon 1/8 tsp. ground allspice
Directions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin. Bring peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.
When the peach mixture has begun to boil, stir in the 7 cups of sugar and spices. Return mixture to full rolling boil and boil exactly 1 minute stirring constantly.
Remove from heat and skim off any foam with spoon.
Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if need be. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by at least 2 inches. Place the lid on the pot and bring the water to a boil.
Process peach jam 10 minutes. One recipe makes {7} 8oz jars. You can find the canning jars I usedHERE.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.
Print
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
Author:Mavis Butterfield
Print Recipe
Ingredients
Scale
Ingredients
4 cups peaches {peeled, pitted, and chopped} 2 Tbs. lemon juice 1 1.75 oz. box of Fruit Pectin {I usedSure-Jell} 7 cups granulated sugar {Yes, 7 cups! That is not a typo.} 1/4 tsp. ground cinnamon 1/8 tsp. ground allspice
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin. Bring peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.
When the peach mixture has begun to boil, stir in the 7 cups of sugar and spices. Return mixture to full rolling boil and boil exactly 1 minute stirring constantly.
Remove from heat and skim off any foam with spoon.
Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if need be. Cover with 2-piece lids. Screw bands tightly. Place jars onelevated rack in cannerand then lower the rack into canner. Make sure the water is covering the jars by at least 2 inches. Place the lid on the pot and bring the water to a boil.
Process peach jam 10 minutes. One recipe makes {7} 8oz jars. You can find the canning jars I usedHERE.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
Also, check out these tutorials if you’ve never used a canner before: Tutorial:Hot Water Bath Canning Tutorial: How to Use a Pressure Canner
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
To protect the shelf-life and quality of your jams and jellies, it's best to store them in the refrigerator. The cold temperature will significantly slow down the growth of microorganisms, according to Alvin Lee, Ph.
It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.
Uncooked jams must be stored in the refrigerator or freezer. They'll last for several weeks in the refrigerator and up to a year in the freezer. Once you open the container, keep refrigerated and use the jam within 2-3 weeks. If you keep them at room temperature, they will mold or ferment in a short time.
Bring the syrupy “jam” to boil in a pot. Dissolve 1 to 2 teaspoons of cornstarch for every cup of syrup in a small amount of cold water to make a slurry.
If you aren't using pectin as a thickener, the sugar as well as the cornstarch slurry will work to thicken quite well. Feel free to add more for an even thicker jam.
Good varieties for canning include Veteran, Early Elberta, Elberta, Rochester, Hale, Alamar, Redglobe, Redhaven, and Sun Crest. SAFETY ALERT: Use only yellow-fleshed peaches for canning. Because the pH is higher in white-fleshed peaches, they cannot be safely canned but can be frozen or dried.
Fruit preserves are a lot like jam, but they're slightly thicker, thanks to the addition of large chunks or whole pieces of fruit instead of chopped, crushed, or puréed fruit. You'll usually find large bits of fruit suspended in preserves, as well as seeds, in many cases.
Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.
How can I tell if my homemade jam has gone bad? Signs of spoilage in homemade jams include: - Mold or yeast growth on the surface or sides of the container. - Unpleasant or off smell.
Strawberry jam with added pectin can be cooked in as little as ten minutes, preserving that fresh berry flavor and quality. Strawberry jam without added pectin needs to be cooked up to four times longer to reach the gel stage, resulting in a much sweeter, less fresh-tasting jam.
Sodium benzoate is a common preservative used in acidified food such as fruit juices, jams, pickles, preserves, fruit co*cktails, etc. Yeasts' growth is inhibited by benzoate to a greater extent.
If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.
Drying may be an economical method to preserve foods. It does not require expensive equipment and dried foods need little space or energy for storage. On the other hand, drying foods is time consuming and the end result may be less desirable than if foods are preserved by canning and freezing.
Just wait. You've followed the recipe and even tested the jam for thickness by smearing a bit of the cooked jam on a cold spoon straight from the freezer, but it still looks runny in the canning jars after processing. ...
For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved.
You can make your own fruit filling by using homemade or store-bought jam and thickening it up a bit by simmering it with some cornstarch mixed with water (about a tablespoon of cornstarch mixed with a teaspoon or so of cold water to make a paste, then stir into ½ to ¾ cup of jam).
If your jam didn't set, it might need more pectin which can be bought in some stores. If you can't find pectin, consider adding some lemon juice with grated zest (rind) and/or some cooking apples which you should first boil in a (very) little water until the flesh softens.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.