The Preserves
Welcome to peach season! Peach season means summer, barbeques, and tons of goodies that include peaches. Right now I am working on a few different recipes that include these preserves but for now here is the preserve recipe.
The best part about this recipe is it makes a pretty good amount for only using 4 peaches, and it doesn’t contain any refined sugars. I do not believe in making sickeningly sweet preserves and jams loaded with refined sugars so don’t worry, this recipe is not one of those! I sweetened these delicious peaches with raw honey, and only used one other ingredient, lemon juice. These preserves keep in the refrigerator for 2-3 weeks but they didn’t last nearly as long in my house! 🙂
Peeling The Peaches
Before you put the peaches in the pot to make the preserves you have to take the fuzzy skin off of them. It is really easy to do, just boil a pot of water on the stove and put the peaches in the boiling water for 30-45 seconds. Take them out of the water and run them under cold water while attempting to peel away the skin. If it isn’t budging, return them to the hot water and give them a little more time. It shouldn’t be hard to peel the skin off once it is ready.
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Fresh and Easy Peach Preserves
By Published: June 13, 2014
- Yield: 1 pint
- Prep: 10 mins
- Cook: 1 hr 30 mins
- Ready In: 1 hr 40 mins
The Preserves Welcome to peach season! Peach season means summer, barbeques, and tons of goodies that include peaches. …
Ingredients
- 4 peaches
- 1 Tbsp lemon Juice
- 2 Tbsp honey I use raw honey
Instructions
- Peel fuzzy skin from peaches and remove the pits. Roughly chop into chunks and place in pot with lemon juice and honey.
- Bring mixture to a simmer over medium heat. Reduce heat and allow to cook over low heat for about 60-90 minutes or until thick.
- Store in refrigerator for 2-3 weeks.
Can I freeze this for later use on top of pancakes?
That’s a good question Amy! I have not tried to freeze it because my husband always finishes it pretty quickly. However, I don’t see a reason why you couldn’t freeze it. I do freeze things in half pint jam jars often and I have never had a problem with that. I know freezer jams are quite popular so I would think this is similar. Let me know if you try it. Thanks!
just wondering if u have a specific way to seal the jars after you make the preserve or does it just seal because of the heat from cooking the peaches? Sorry don’t know much about this
This specific recipe is just a preserve that I keep in the refrigerator. However, if you wanted to keep it for a longer period of time you could go through the canning process, which would seal a jar that you could store for longer periods of time unrefrigerated and open when you are ready to use it. I have a post about canning peaches that might help you and I found this as well http://natashaskitchen.com/2012/08/26/country-peach-preserves/
In the pictures the perserves look so smooth, without big peach chunks. Does cooking them for 90 min break down the chunks automatically, or do you have to blend it after or chop it really fine to begin with? I would like to try this tonight and really hope mine comes out as smooth as yours did! Looks great. Please let me know how to get it so smooth and not chunky. Thankyou!
Yes, I would say that most big chunks are gone just through the cooking process. It definitely isn’t the consistency of something highly processed in the grocery store, but it isn’t chunky either. You might find a small chunk or two but for the most part it should smooth out for you, due to the fact that you peel the peaches first. I did not put mine through a blender or food processor, and I think it is pretty true to the pictures. Let me know how it turns out for you 🙂
I did a rough chop by the way. Just big chunks.
Could this be made with frozen peaches? I’m
Looking for something that I can make all year long
Hi Courtney! I have not tried it with frozen, however I don’t see why it would be a problem. The only issue I could foresee would be the consistency might be thinner because frozen fruit sometimes tends to make things watery. To help with that you could probably just cook it down a little longer. Let me know if you give it a try!
Dana,
I just wanted to let you know that I like your site. So far the recipes I have looked at don’t have a lot of ingredients, I like that, but they look and sound real good.
Thanks Rosemary!