clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Peach Preserves

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 9 Half Pints 1x
  • Category: Canning Recipes
  • Method: Hot Water Bath Canning
  • Cuisine: American


Peaches are one of my favorite fruits to preserve during the summer peach season. Homemade Peach Preserves are one of the best homemade jam recipes you can make.


  • 2 teaspoons Ball Fruit Fresh mixed with 3 tablespoons water or lemon juice
  • 4 cups peeled, pitted and sliced peaches
  • 6 tablespoons Ball Classic Pectin
  • 2 tablespoon lemon juice, fresh or bottled
  • 7 cups of granulated sugar
  • 1/2 teaspoon butter, optional


  1. Prepare your jars and lids before beginning by washing them in hot soapy water and rinsing well.
  2. Mix the Ball Fruit Fresh in a large bowl. Wash, peel, pit and slice the peaches and place them into the bowl, occasionally mixing to keep then from browning.
  3. Place the sliced peaches, Ball Classic Pectin and 2 tablespoons of lemon juice into a 6 quart or large pot.
  4. Mix well and continue to stir until boiling.
  5. Add the sugar to the pot and stir until it has dissolved. Add the butter if using to prevent foam.
  6. Continue to cook while stirring until it has reached a full rolling boil that can not be stirred down. Boil for 1 minute.
  7. Remove the pot from the heat and skim any foam from the top and discard.
  8. Fill hot half pint jars, leaving a 1/4 inch head space. Remove air bubbles, wipe jar rim with a damp paper towel. Place flat lid on the jar and screw band on just finger tight. Set aside and continue to fill all the jars.
  9. Process jars in a hot water bath for 10 minutes, adjusting for your altitude.
  10. Turn off heat and remove lid. Let jars cool 5 minutes before removing from the hot water bath canner.
  11. Cool 12 hours. Check seals. Label jars and store.


Recipe source: Ball Blue Book Guide to Preserving


  • Serving Size: 2 Tablespoons
  • Calories: 41
Recipe Card powered byTasty Recipes