Lovely color and consistency but way too sweet to eat. Recipe called for 4 1/2 cups sugar to 6 cups cooked underripe peaches. Used 4 cups of sugar to 6 cups of cooked ripe peaches. So sugary it could put someone in a coma! Had to toss the entire batch. If you decide to try this recipe, I recommend that you start with 2 cups of sugar, taste and add more sugar in 1/2 cup increments until you get to the desired sweetness.
This recipe has been rewritten. The original submission did not call for the addition of water, and this ingredient was mistakenly included when the recipe was published on our site. We apologize for the inconvenience.
I have tried making and canning 3 different recipes for peach preserves and this is by far our favorite. I love that you don't peel the peaches, it made it much easier to prepare and the skins added a lovely rosy color to the preserves. Also, since they are diced instead of sliced, they seem to hold their shape a little better and not all float to the top of the jar. I read that in preserves, the liquid should be about the thickness of honey, and that is how it turned out for me, not too liquid at all, but also not too sticky to spread. We have given jars of these preserves as gifts and gotten rave reviews.
I just finished making 42 half-pint jars of these peach preserves. This was my first time to make preserves and I found this recipe quite easy for beginners. I loved that there is no peeling no lemon squeezing and no skimming to do. I think the secret to success is to be sure to bring the fruit and sugar mixture to a gentle boil that continues even when stirred before adding the pectin. If you add the pectin too soon your preserves may end up runny. Also remember that this is a preserve recipe. Preserves don't set up like jelly. They should be about the consistency of honey. That's exactly what I got and the flavor is wonderful! Definitely a keeper!
A little thinner than a jam, but excellent. Great flavor. This recipe made 7 1/2 8oz jars full for me. I also mashed the peaches during the cooking to a much finer pulp than suggested in the recipe. I'm definitely going to do it again! I recommend using "seconds" (bruised extras) from your local market. Also,
This was my first time making any type of homemade preserves and I was very pleased with it! I had slightly less peaches - maybe 8 or 9 - so reduced the sugar somewhat. I wanted to make a "Spiced Peach Preserves" so I added a cinnamon stick 4 cloves and half a nutmeg pod tied in cheesecloth to the peach mixture while cooking. Thanks for sharing!
Great recipe. Turned out perfectly with no modifications. I will make this again. I don't know if I am am the only one who didn't notice but some brands of pectin do not have 2 ounces of pectin in the package. I added some from a second package. Thank you for the recipe.
The best peach preserves recipe - I have ever used or eaten.
This was a huge hit with my family, although I did make a few changes based on previous comments. I used 10 cups of chopped peaches instead of 12 peaches, 2 1/2 cups of sugar instead of 4 1/2 cups, and a little over 2 ounces of pectin. I ended up with preserves that had a beautiful blush color with a nice consistency that was sweet but not to sweet. I will definitely make again with he exact same changes.
