No-Pectin Peach Preserves


| 8/17/2015 11:17:00 AM


Lee AnnWouldn't it be delicious to pop open a jar of preserves in the cold of winter and have them taste exactly like a fresh picked peach? That has been my goal this year. In the past I have always trusted the box of clear-jell or pectin that I buy in the local market. I have followed the recipes, dumping nearly a bag of sugar into each batch. Not so this peach season!

After doing some research, I gathered together a few different recipes (concepts, as I call them), and came up with a recipe that I think tastes fresh and just-picked. This recipe uses less sugar, and none of that boxed jelling agent. Thanks to a slower process, the natural pectin of the peaches helps to jell the fruit into a somewhat soft, but firm enough, preserve. I hope you enjoy!

peach preserves 

No-Pectin Peach Preserves
Yields about 4 pints.

7 pounds fresh peaches
4 to 5 cups sugar
3 tablespoons lemon juice, bottled or fresh



Prepare peaches by dropping in boiling water for 1 to 2 minutes. Remove, and when cool enough to handle, slip off peels and split in 1/2 removing  pits. (Save peels and pits for Peach Peel Jelly!)





Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds