Easy Peach Preserves Recipe (No Pectin Needed)
Capture summer’s sweetness with these easy homemade peach preserves made with just peaches, sugar, and lemon juice—no pectin required! This beginner-friendly method yields rich, naturally thick preserves perfect for toast, yogurt, or gifting.
Equipment
- Large Pot For simmering preserves
- Boiling water bath canner If water-bath canning
- Ladle To fill jars
- Sterilized jars and lids For preserving
- Jar funnel (optional) For easier filling
- Freezer-safe plate For set test
- Paring knife For peeling peaches
Ingredients
- 4 pounds fresh ripe peaches (about 12 medium), peeled and chopped
- 2 cups granulated sugar (adjust to taste)
- 2 tbsp fresh lemon juice
- 1 vanilla bean, split (optional)
- 1/4 tsp ground cinnamon (optional)
- 1 pinch salt
Instructions
- Bring a pot of water to boil and prepare an ice bath. Score peaches with an X, blanch 30–45 seconds, then transfer to ice water. Peel and chop into ½-inch chunks.
- In a large pot, combine peaches, sugar, lemon juice, and vanilla bean if using. Let sit for 15–20 minutes to macerate and draw out juices.
- Bring mixture to a simmer over medium heat. Reduce to medium-low and cook 30–40 minutes, stirring frequently as it thickens and deepens in color.
- Test readiness with the cold plate method: drop a spoonful on a frozen plate, wait 30 seconds, and run a finger through it. If it wrinkles and holds shape, it's ready.
- Remove from heat. Stir in cinnamon and salt if using. Discard vanilla bean. Ladle into sterilized jars, leaving ¼-inch headspace.
- Process jars in a boiling water bath for 10 minutes or refrigerate. Store canned jars up to 1 year or refrigerate for 3 weeks.
Notes
Use slightly underripe peaches for best natural pectin content. Don’t over-stir if you want chunky preserves. Add a splash of bourbon, vanilla, or fresh herbs at the end for a flavor twist. To test readiness, use the freezer plate wrinkle method.