Easy One-Pan Canning Peaches Recipe for Perfect Homemade Sweet Preserves
A simple and quick one-pan recipe for homemade peach preserves that captures the fresh, sweet flavor of summer with minimal fuss and ingredients.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 6 to 7 cups of preserves (approximately 6 servings of 2 tablespoons each) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 4 pounds fresh peaches, ripe but firm
- 2 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 cup water
- 1 large cinnamon stick or 1 teaspoon ground cinnamon
- Optional: 1 split vanilla bean or 1 teaspoon vanilla extract
- Optional: 1 teaspoon canning salt
Instructions
- Prepare the peaches by scoring a small ‘X’ on the bottom of each peach and blanching them in boiling water for 30-60 seconds until skins loosen. Transfer immediately to an ice bath and peel skins off.
- Slice peaches in half, remove pits, and cut into 1/2 inch thick slices. Toss sliced peaches gently with lemon juice to prevent browning.
- In a large skillet, combine sugar, water, and cinnamon stick. Heat over medium, stirring until sugar dissolves and syrup gently simmers.
- Add sliced peaches to the syrup, reduce heat to low, and cook for 15-20 minutes, stirring occasionally until peaches soften and syrup thickens.
- If using vanilla, add split vanilla bean in the last 10 minutes of cooking or stir in vanilla extract off heat.
- Sterilize canning jars and lids. Ladle hot preserves into jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids, and screw on rings fingertip tight.
- Process jars in a boiling water bath for 15 minutes, ensuring water covers jars by at least 1 inch. Remove jars and let cool undisturbed until lids pop and seal.
Notes
Do not skip blanching peaches to loosen skins and preserve texture. Keep heat low during simmering to avoid mushy fruit and cloudy syrup. Use fresh lemon juice for best flavor and preservation. Sterilize jars properly and leave 1/4 inch headspace to ensure safe sealing. Let jars cool undisturbed for 12-24 hours to hear the lids pop. If a jar does not seal, refrigerate and use within a week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 16
- Carbohydrates: 18
- Fiber: 1
Keywords: peach preserves, canning peaches, homemade peach jam, one-pan peach recipe, easy peach preserves, summer fruit preserves