Peach Preserves

By Matt Lee and Ted Lee

Peach Preserves
Tony Cenicola/The New York Times
Total Time
1 hour 45 minutes
Rating
4(132)
Comments
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This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It’s also an easy one and doesn’t require you to fool around with the rigors of canning, although your jars should be clean, of course. The preserves should last about two weeks, refrigerated.

Featured in: Preserving Summer, but Not Forever

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Ingredients

Yield:3 pints
  • 6½pounds ripe freestone peaches, pitted, sliced into wedges
  • 1½cups sugar
  • ⅓cup lemon juice
  • 1tablespoon freshly grated ginger
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

389 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 98 grams carbohydrates; 7 grams dietary fiber; 91 grams sugars; 5 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, chop peaches in batches to a chunky purée (about 4 1-second pulses), transfer to a 6-quart pot or dutch oven. Add sugar, lemon juice and ginger.

  2. Step 2

    Bring to a simmer over medium-high heat, stirring to dissolve sugar. Turn heat to low, and simmer 1½ hours, stirring every 5 minutes.

  3. Step 3

    With a spoon, transfer the preserves to 3 pint jars. Fill jars to ½-inch from the rim, close the jars and let them cool. Store in refrigerator for up to 2 weeks.

Ratings

4 out of 5
132 user ratings
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Comments

France

Do you peel the peaches?

Cmr

I spent what seemed like hours making this only to be greatly disappointed. There is WAY too much ginger in here, so much that I can't even taste the peaches. A horrible waste of time (and good peaches!) If I was to do this again, I'd put in a tsp of ginger, or less; the tablespoon was overpowering.

Bree

Made this with some bitter-end-of-summer peaches and followed the recipe almost exactly, except that I only had 6lbs of peaches to begin with. Somehow, I ended up with 5 pints of jam. No complaints, but I'm lucky that I had enough jars to squeeze it all into!

Ann

Why peel peaches when you can buy them peeled and frozen.

mcfm

6 peaches 1 c sugar, no water

Pgh Chef

So easy. I did blanche peaches, and skins slipped off. Will be trying with some other fruits too. Delicious.

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