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Peach Preserves (Small-Batch)

Bright, golden-orange peach preserves 🍑—small-batch, balanced sweetness, and spoonable fruit chunks. Perfect for toast, yogurt, bakes, and cheese boards.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 tablespoons
Course: Breakfast, Condiment, Snack
Cuisine: American, Homemade
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Fruit Base
  • 2 lb ripe peaches peeled, pitted, chopped
Sweetener & Acid
  • 1 cup granulated sugar 200 g
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • pinch fine sea salt
Optional Pectin
  • 1 tbsp low-sugar pectin optional, for firmer set
Flavor Extras (Optional)
  • 1/2 tsp vanilla extract optional

Equipment

  • Heavy-bottomed saucepan or Dutch oven
  • Wooden spoon or heatproof spatula
  • Measuring cups and spoons
  • Citrus juicer and zester
  • Candy/instant-read thermometer (optional)
  • Jars with lids (sterilized if canning)

Method
 

  1. Peel peaches (blanch 30–45 seconds, ice bath, slip skins), pit and chop into 1/4–1/2 inch pieces.
  2. In a heavy pot, combine peaches, sugar, lemon juice, lemon zest, and a pinch of salt. Rest 10–15 minutes to macerate.
  3. If using pectin, whisk with 1 tbsp sugar and sprinkle in. Stir well.
  4. Bring to a steady simmer over medium heat, stirring often. Skim foam. Simmer 20–30 minutes until thick and glossy.
  5. Check set at 218–220°F (103–104°C) or with a chilled-plate wrinkle test. Remove from heat; stir in vanilla if using.
  6. Cool 10 minutes, transfer to clean jars, cool to room temp, then seal and refrigerate. For shelf-stable jars, process in boiling water bath for 10 minutes.

Notes

Refrigerate for 2–3 weeks or freeze up to 6 months. If too loose after cooling, re-simmer a few minutes or add a touch of low-sugar pectin. If too thick, stir in hot water or lemon juice by the tablespoon.