Fresh Peach Preserves

Try these quick and easy preserves from the kitchen of Cheesecake Farms. (No canning required!)

by Dani Yokhna
Peach Preserves
Photo by Stephanie Gang


  • 8 to 10 ripe peaches (each 3 inches in diameter; about 3½  pounds)
  • 3 T. lemon juice
  • 1¼ cups sugar

Peel and pit peaches. Remove any bruised spots and discard. Coarsely mash. Stir in lemon juice. Measure peaches and juice: You should have about 5 cups. A little more or less is OK.

Put mashed peaches and juice in large skillet (10 to 12 inches in diameter and 3 inches deep, not cast iron).

Add sugar. Cover pan. Bring to boil over high heat. Boil 1 minute with lid on. Remove lid. Reduce heat so peaches continue to bubble but don’t boil over.

Cook, stirring, until mixture reduces in volume by half, about 8 minutes. Do not overcook. Preserves thicken as they cool.
Remove from heat. Skim any foam and discard. Immediately ladle into a heat-proof container.

Cool, uncovered, at room temperature (about 1 hour), then cover and refrigerate. Store in refrigerator up to 1 week.

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Makes 4 cups.

Find more recipes for condiments. 

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