Try this Classic Peach Preserves recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large, heavy pot, combine peaches, sugar, and lemon juice.
- Bring to a rapid boil over medium-high heat.
- Place a small plate in the freezer.
- When the jam starts to look thick and glossy, about 15-20 minutes, spoon a small amount onto cold plate and place back in the freezer for 2 minutes.
- Run a finger through the jam on the plate.
- It should leave a clear trail, and the jam should not run immediately back into a puddle.
- Ladle jam into clean, dry glass jars leaving ½â€ headspace.
- Cool to room temperature and cover with lids and rings.
- Refrigerate if using within 3 weeks, or freeze up to 1 year.
Bright amber fruit suspensions hold their shape against a spoon, glistening with a translucent clarity derived from high-sugar preservation methods developed long before the invention of commercial pectin. Fruit preservation historically relied heavily on the natural balance of acids and sugars found within the harvest. Peaches naturally possess low levels of pectin compared to apples or citrus fruits, which historically necessitated either extended reduction times or the addition of acid and sugar to achieve a stable set. Lemon juice acts as a crucial catalyst here, lowering the pH to activate any natural gelling compounds present in the flesh while sharpening the overall flavor profile against the heavy sweetness of raw sugar. Heavy-bottomed pots distribute heat evenly across the base, preventing the scorching that frequently ruins fruit preserves during the rapid boiling phase. Mastering the cold plate test remains the definitive method for determining doneness without relying on precise temperature measurements. Chilling a ceramic plate in the freezer for two minutes creates a thermal shock surface; spooning hot jam onto this cold surface rapidly drops the temperature of the preserve, revealing its true consistency. Drawing a finger through the cooled sample should leave a clean path that resists flowing back together immediately. Once canned or cooled, maintaining proper storage is essential for safety and quality. Jars kept in refrigeration remain viable for three weeks, while freezer storage extends the shelf life up to one full year.
