Chunky Peach Preserves
Capture the essence of summer with these delightful Chunky Peach Preserves, a recipe that transforms fresh, ripe peaches into a jam bursting with sweet, fruity flavor. Featuring large chunks of aromatic peaches complemented by a bright splash of lemon juice, this easy homemade preserve brings a rustic charm to your breakfast table. With a perfect balance of sweet and tangy, this recipe requires just four simple ingredients and takes under an hour to prepare. Whether spread on warm biscuits, swirled into yogurt, or used as a topping for pancakes, these preserves are a versatile treat that highlights the best of peach season. Plus, detailed cooking tips, like blanching for easy peeling and checking consistency with a chilled plate, ensure foolproof results. Perfect for canning or immediate enjoyment, this small-batch peach preserve recipe is a must-try for preserving summer's golden bounty!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Fresh peaches
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 cup Water
Instructions
Wash the peaches thoroughly under cool water, then peel them using a paring knife. To make peeling easier, blanch the peaches by immersing them in boiling water for 30 seconds, then transferring them to an ice bath before peeling.
Slice the peaches into halves, remove the pits, and dice the flesh into small, chunky pieces.
In a large, heavy-bottomed saucepan, combine the diced peaches, granulated sugar, lemon juice, and water.
Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
Once the mixture is boiling, reduce the heat to medium and simmer for about 30-40 minutes, stirring frequently to prevent sticking or scorching. Use a wooden spoon to mash the peaches slightly, leaving some chunks for texture.
Check the consistency of the preserves by placing a small spoonful on a chilled plate. If it thickens and holds its shape when tilted, it is ready. If not, cook for a few more minutes and check again.
When the preserves have reached the desired thickness, remove the saucepan from heat and allow it to cool for about 10 minutes.
Carefully ladle the preserves into sterilized jars, leaving about 1/4-inch headspace. Seal the jars tightly with lids.
For long-term storage, process the jars in a boiling water bath for 10 minutes. Alternatively, store the preserves in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 522.1 g | 190% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 501.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
