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Peach Preserves Recipe Easy Homemade Southern Grandma Style

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A cozy Southern grandma’s peach preserves recipe that captures the warmth of a slow summer afternoon with tender peaches, sugar, and a hint of lemon. Perfect for spreading on biscuits, toast, or gifting.

Ingredients

Scale
  • 4 pounds fresh ripe peaches, peeled, pitted, and chopped into bite-sized pieces
  • 3 cups granulated sugar (adjust slightly based on peach sweetness)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup water
  • 1 tablespoon unsalted butter (optional, helps reduce foam)
  • 1 teaspoon vanilla extract or a pinch of ground cinnamon (optional)

Instructions

  1. Wash peaches under cool water. Score a small “X” at the bottom of each peach with a sharp paring knife.
  2. Blanch peaches in boiling water for about 30 seconds, then transfer immediately to an ice bath.
  3. Peel off the skins, pit, and chop peaches into roughly 1-inch pieces (about 6 cups chopped fruit).
  4. In a large heavy-bottomed pot, combine chopped peaches, sugar, lemon juice, and water. Stir gently and let sit for 10 minutes to dissolve sugar and draw out juices.
  5. Place pot over medium heat and bring mixture to a gentle boil, stirring occasionally.
  6. Reduce heat to low-medium and simmer uncovered for 40-50 minutes, stirring every 5 minutes to prevent sticking. Add butter halfway through to reduce foam.
  7. Test consistency by placing a spoonful on a chilled plate; if it wrinkles and holds shape after cooling, it’s ready. If not, simmer longer and test again.
  8. Optional: Stir in cinnamon or vanilla extract during the last 5 minutes of cooking.
  9. Ladle hot preserves into sterilized Mason jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids and rings.
  10. Let jars cool to room temperature on the counter until lids pop and seal. Store in refrigerator for up to 3 weeks or process in a water bath for longer shelf life.

Notes

Use firm, ripe clingstone peaches for best texture. Blanching peaches makes peeling easier. Add butter to reduce foam during cooking and skim excess foam for clearer preserves. Test set with wrinkle test on chilled plate. Store unopened jars in a cool, dark place up to one year if water-bath canned. Refrigerate after opening and consume within 3 weeks. For a lighter version, reduce sugar by up to 1/2 cup but expect shorter shelf life. Frozen peaches can be used but expect softer texture. Optional spices like cinnamon or vanilla add warm notes.

Nutrition

Keywords: peach preserves, homemade peach jam, southern peach preserves, easy peach preserves, peach jam recipe, fruit preserves, homemade jam, southern cooking

Find it online: https://clunkcook.com/peach-preserves-recipe-easy-homemade-southern-grandma-style/