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Homemade Peach Preserves

I love to make Homemade Peach Preserves.  This is an easy recipe to use to make your own even if you aren’t experienced at home canning.

There is nothing better than Homemade Peach Preserves on a warm biscuit!

Whenever we travel to South Carolina or Georgia we always pick up a box of fresh peaches on our way home so I can make this recipe.

I also love to make Paula Deen’s Peach Glazed Grilled Pork Skewers with my homemade peach preserves too! When I think of summer I always think of homemade peach preserves.  There is truly nothing better than a spoonful on a warm biscuit from the oven.

Thanks to my good friend Kim Webster for sharing her recipe and image with me.  I can’t wait to can my own double batch with fresh peaches this summer!

Homemade Peach Preserves

There is nothing better than Homemade Peach Preserves on a warm biscuit!
Print Recipe
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes


  • 12 whole fresh peaches peeled, pitted and chopped
  • 4 cups white granulated sugar
  • 1 packet 1.75 oz dry pectin (check expiration date)


  • Mash 1 cup chopped peaches in the bottom of a large saucepan.
  • Add remaining peaches, and place pan over medium-low heat.
  • Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (I like to leave some chunks)
  • Pour peaches into a bowl, and then measure 6 cups back into the pan.
  • Add sugar and bring to a boil over medium heat.
  • Gradually stir in dry pectin and boil for 1 minute.
  • Remove from heat after 1 minute, and transfer to sterilized jars.
  • Process in hot water bath canner for 10 minutes.
  • Let cool, and place on shelf until ready to use.
  • Refrigerate after opening.


When making preserves and jams, select slightly underipe, firm fruit instead of overripe .
Servings: 8
Author: Melissa@StockpilingMoms

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  1. There’s nothing like homemade preserves! My favorite is strawberry and now I’d like to try peach 🙂

  2. This recipe is fabulous!!! I had to double the amount of peaches called for to equal 6 cups so make sure you have enough peaches on hand. I’ve made two batches so far with another one on the way.

  3. 4 stars
    I made 2 batches of these preserves…. they are delicious, but did not get thick. I followed your directions exactly. Did any of you have this problem?

  4. 5 stars
    How much does a batch make, how many jars will I need? It’s never mentioned. All the directions say is to “transfer to sterilized jars.” I love peaches and can’t wait to make a batch.

  5. 5 stars
    When I made this recipe I used a cup less sugar and I might try it with a touch less sugar next time.

    I used a gel test to test the jam before jarring to ensure I wouldn’t have watery jam when I finished like some of the comments. I put a bowl in the fridge and put a spoonful of jam on it after I added the pectin and brought back to a boil for 5 more minutes. I put it back in the fridge for two minutes and ran my finger through the blob. When. It stays seperated it means the jam has gelled. I ended up boiling mine for 15 minutes.

  6. I don’t understand why only six cups and how you make another batch. Dose that mean more peaches. Confused!

  7. I want to use 1/2 pint jars. Using this recipe how many 1/2 pints will this recipe make? The word BATCH is a little confusing.

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