Rating: 4.5 stars 4.4
230 Ratings
  • 5 star values: 152
  • 4 star values: 50
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 7

This peach canning recipe for fragrant preserves is simple to make and may be stored. Toast and biscuits will never taste the same again! When making preserves and jams, select slightly underripe, firm fruit.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
40 mins
total:
1 hr 35 mins
Servings:
64
Yield:
8 cups
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat. Bring to a low boil and cook until peaches become liquid (my family likes a few bits of peach left), about 20 minutes.

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  • Pour peaches into a bowl, then measure 6 cups peaches back into the pan. Add sugar and bring to a boil over medium heat. Gradually stir in dry pectin; boil for 1 minute.

  • Remove from heat and transfer to hot, sterilized jars. Top with lids and screw rings on tightly. Process in a hot water bath canner for 10 minutes. Let cool, then store on a shelf in a cool, dark place.

Nutrition Facts

59 calories; carbohydrates 15.2g; sodium 0.7mg. Full Nutrition
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