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Peach Preserves


makes 9 half pints


Prepare jars and lids and bands by washing in hot water. Let lids stand in hot water until ready to use. Keep jars hot in simmering water, remove as needed for canning. This helps prevent breakage.


4 cups sliced, pitted, peeled peaches (about 4 pounds); combine with 6 tablespoons Ball Classic pectin and 2 tablespoons lemon juice in large saucepot.  Bring to a boil, stirring gently. Add 7 cups of sugar, stirring until dissolved. Return to rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner.


Remove jars and place on towel to cool. After jars cool, check seals by pressing on middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.

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