Peach Preserves Recipe
by Sommer Collier — last updated on May 29, 2025 
Make this easy Peach Preserves Recipe with juicy peaches and a splash of lemon to enjoy the sweet taste of summer any time of the year!
This Peach Jam Is Summer In A Jar
Today we’re making fabulous Peach Preserves from fresh summer peaches, or even from thawed frozen peaches, so you can have homemade peach preserves any time of year!
This homemade jam recipe makes the most delicious batch of peach preserve and it all comes together in just 30 minutes!
Sommer’s Recipe Notes
If you love juicy and fresh summer peaches, then this Peach Preserves Recipe is about to become your favorite new spread! This fresh peach jam is simple to make, packed with fresh flavors and you can add it to everything from biscuits to yogurt.
Why You’ll Love This Peach Preserves Recipe
- Keeps For Months – If you’ve got too many ripe peaches laying around, then you can make big batches of this delicious easy peach jam recipe and enjoy it all year around thanks to its long shelf life.
- Beginner-Friendly – Ready in just 30 minutes and using just a handful of simple ingredients, this recipe is easy to whip up even for the most novice of jam-makers.
- Makes the Perfect Gift – This peach jam makes the perfect DIY gift for friends and family! Just place it in a cute jar and top it off with a colorful bow and thoughtful note.
Trust me, once you’ve made this homemade peach jam, you’ll never go back to the store-bought version!
Ingredients and Tips
- Peaches – For the best tasting version of this jam, head to your local farmers’ market and grab fresh peaches that you’ll then pit and peel. If you’re using frozen peaches, make sure to thaw them before you start place them in the food processor.
- Fruit pectin – Pectin gives the jam just the right bit of firmness.
- Lemon juice – Use freshly squeezed lemon juice and skip the bottled kind!
- Sugar – I love to use granulated white sugar for this recipe.
- Ground cinnamon – Meet the secret ingredient to this peach preserves recipe!
Recipe Variations and Dietary Swaps
- Spices – Add in a dash of nutmeg or cloves for some extra warmth to each bite.
- Vanilla – Stir in fresh vanilla bean or vanilla extract while the jam is simmering for a floral note.
- Bourbon – Add a tablespoon of bourbon into the hot jam mixture for an adult-version of this recipe.
- Ginger – Toss in some fresh grated ginger for an extra kick.
- Honey – Swap the granulated sugar for honey for a low sugar alternative.
How to Make Peach Preserves
As noted above, if you’re working with fresh peaches to make this jelly recipe, cut the peeled peaches into quarters and remove the pits. If you’re using frozen peaches from the grocery store, simply thaw the peaches until they are soft and place them in the food processor.
Find the full Peach Jelly Recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store the canned jam in the refrigerator for six weeks. Once opened, you can keep the jam in the fridge for up to a month. If the peach jam is properly canned, it can last on the shelf, unopened, for up to two years.
- Freezing Leftovers – Freeze canned peach preserves for up to one year.
Serving Suggestions
The sky’s the limit when it comes to serving up these peach preserves!
Of course, you have carb-a-licious options like spreading this jam over Buttermilk Biscuits with butter, toast and Cornbread Muffins.
You can also enjoy it for breakfast with your favorite yogurt and Homemade Granola!
Use this peach jam recipe to make fun and delicious Brie Bites or Bacon Wrapped Brie in Puff Pastry, Thumbprint Cookies, Almond Sandwich Cookies, and Fat Cakes with Fried Dough. Or take your pancakes and waffles up a notch!
Frequently Asked Questions
Very ripe peaches are the sweetest. They should not have wrinkled or bruised skin, but the flesh should have a bit of give when gently squeezed.
Yes, you do need to remove the skin before making this homemade peach jam recipe.
The jam will continue to thicken as it cooks and cools. But take care, it can go from being smooth to overly thick quite quickly.
Peaches don’t have natural peaches, and if you want to make a version of this jam without additivie pectin, you totally can. Check out our easy No Pectin Jam Recipe and use fresh or frozen peaches.
First, place a large pot of water over high heat and bring to a boil. Make sure your jars are sterilized before filling them. (Dunk them in hot boiling water if needed.)
Next, fill each jar with jam up to 1/4 inch from the top.
Then seal the lids by screwing the lids on tight, and gently lower each jar into hot boiling water to process for 5 minutes.
Finally, use canning tongs to carefully lift the jars out of the water and cool to room temperature before storing.
What’s the difference between jam, jelly, and preserves?
Traditionally, these three condiments are variations of the same thing…
Jelly tends to be made with fruit that has been completely strained, so it’s smooth without any fruit pieces.
Jam is made with mashed or finely chopped fruit, so the pieces are small.
Preserves are made with larger pieces of fruit. I tend to prefer jam, leaning on the preserve side, with mostly smashed fruit and some larger chunks. It makes the homemade jam feel well, homemade, instead of store-bought, and gives you a fresher taste.
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Peach Jam (Peach Preserves Recipe)
Video
Ingredients
- 3 pounds fresh peaches or frozen peaches
- 1 box fruit pectin 1.75oz
- 3 tablespoons fresh lemon juice
- 5 ½ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Instructions
- If working with fresh peaches, cut the peaches in quarters and remove the pits. Carefully peel off the outer peels and discard. Then place the peach wedges in a large food processor. If working with frozen peaches, simply thaw the peaches until they are soft and place them in the food processor.
- Pulse the peaches in the food processor until they are mostly mashed, but some chunks still remain.
- Measure 4 ½ cups of the peach mash in a large 6 to 8 quart pot. (It’s important to use a tall pot because the peach jam will boil up quite a bit at first.)
- Add the fruit pectin and lemon juice into the pot. Stir and turn the heat to medium-high. Bring the peach mash to a boil.
- Once boiling, add in the sugar, salt, and cinnamon. Stir well and boil for 2 minutes. Turn the heat off and allow the peach jam to cool for a few minutes. Skim the foam off the top of the jam and discard. Then pour or scoop the jam into jars. (We used eight 8 oz jars.)
- Screw the lids on tight. You can now either store the jam in the refrigerator for up to six weeks, freeze the jars of jam for up to a year, or can the jars in a hot water bath so they are shelf stable. Note, if placing the jars in the freezer make sure to leave 1 inch of space at the top of each jar for expansion.
To Can the Jam –
- Place a large pot of water over high heat and bring to a boil. Make sure your jars are sterilized before filling. (Dunk them in the hot boiling water if needed.) Fill each jar with jam up to 1/4 inch from the top. Screw the lids on tight, and gently lower each jar into hot boiling water to process for 5 minutes. Then use canning tongs to carefully lift the jars out of the water and cool to room temperature before storing. Properly canned jam will stay fresh for at least one year.
Delicious and so easy!