18 Delicious Canning Peaches Recipes for Sweet Preserves

There’s nothing quite like the taste of summer captured in a jar, and with our roundup of 18 Delicious Canning Peaches Recipes for Sweet Preserves, you’re in for a treat! Whether you’re a seasoned canner or just starting out, these recipes will inspire you to turn those juicy peaches into something extraordinary. From jams to desserts, let’s make every bite a sweet reminder of the season. Ready to get started?

Spiced Peach Jam

Spiced Peach Jam is a delightful way to preserve the sweet, juicy flavors of summer peaches, enhanced with warm spices that make it stand out. Starting with fresh, ripe peaches ensures your jam will have the best possible flavor, and the addition of cinnamon and nutmeg adds a cozy depth that’s perfect for toast, yogurt, or even as a glaze for meats.

Ingredients

• 4 cups peeled, pitted, and finely chopped peaches (about 6 medium peaches) – I find leaving a bit of skin adds a lovely texture.
• 2 cups granulated sugar – for a less sweet version, you can reduce this to 1 3/4 cups.
• 1/4 cup fresh lemon juice – this not only adds brightness but helps the jam set.
• 1 tsp ground cinnamon – Ceylon cinnamon is my favorite for its subtle sweetness.
• 1/4 tsp ground nutmeg – freshly grated nutmeg makes all the difference.
• 1/2 tsp butter – this little trick reduces foaming during cooking.

Instructions

1. In a large, heavy-bottomed pot, combine the peaches, sugar, lemon juice, cinnamon, and nutmeg. Stir well to combine.
2. Let the mixture sit for 30 minutes to allow the sugar to dissolve and the peaches to release their juices.
3. After 30 minutes, place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
4. Once boiling, add the butter to reduce foaming. Continue to boil, stirring frequently, until the mixture reaches 220°F on a candy thermometer, about 20-25 minutes.
5. To test if the jam is set, place a small amount on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
6. Remove the pot from the heat and skim off any foam from the surface with a spoon.
7. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, then seal with lids and rings.
8. Process the jars in a boiling water bath for 10 minutes to ensure they’re properly sealed.

Done right, this Spiced Peach Jam will have a beautifully thick yet spreadable texture, with a perfect balance of sweet and spicy flavors. Try it swirled into oatmeal or as a filling for thumbprint cookies for a special treat.

Peach Honey Butter

One of the simplest yet most delightful spreads you can make at home is Peach Honey Butter, combining the sweetness of peaches with the rich, smooth texture of butter and a hint of honey. This recipe is perfect for beginners, guiding you through each step to ensure a perfect batch every time.

Ingredients

• 2 cups fresh peaches, peeled and diced (I find ripe peaches work best for a natural sweetness)
• 1/2 cup unsalted butter, softened (room temperature butter blends more smoothly)
• 1/4 cup honey (local honey adds a lovely floral note)
• 1 tbsp lemon juice (freshly squeezed lemon juice brightens the flavors)

Instructions

1. In a medium saucepan, combine the diced peaches and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the peaches are soft and release their juices.
2. Reduce the heat to low and add the honey. Stir continuously for 2 minutes to fully incorporate the honey into the peach mixture.
3. Remove the saucepan from the heat and let the mixture cool for 5 minutes. This prevents the butter from melting too quickly when added.
4. Transfer the peach mixture to a blender or food processor. Add the softened butter and blend on high for 1 minute, or until the mixture is completely smooth.
5. Pour the blended mixture into a jar or container and let it set in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the butter to firm up.

The Peach Honey Butter will have a velvety texture with a perfect balance of sweet and tangy flavors. Try spreading it on warm toast or swirling it into oatmeal for a delicious breakfast treat.

Bourbon Peach Preserves

First, let’s dive into making Bourbon Peach Preserves, a delightful way to capture the essence of summer peaches with a spirited twist. This recipe is perfect for beginners, guiding you through each step to ensure your preserves are bursting with flavor.

Ingredients

• 4 cups peeled, pitted, and chopped peaches (about 6 medium peaches) – I find ripe but firm peaches work best for a chunky texture.
• 2 cups granulated sugar – This amount balances the peaches’ natural sweetness and the bourbon’s warmth.
• 1/4 cup bourbon – Choose a bourbon you enjoy drinking; its flavor will shine through.
• 2 tbsp lemon juice – Freshly squeezed lemon juice adds a bright acidity that cuts through the sweetness.
• 1 tsp vanilla extract – A splash of vanilla rounds out the flavors beautifully.

Instructions

1. In a large, heavy-bottomed pot, combine the peaches, sugar, bourbon, and lemon juice. Stir gently to mix.
2. Let the mixture sit for 30 minutes to allow the peaches to release their juices – this is a great time to sterilize your jars.
3. After 30 minutes, place the pot over medium heat. Bring to a simmer, stirring occasionally to prevent sticking.
4. Once simmering, reduce the heat to low. Cook for 40-50 minutes, stirring every 10 minutes, until the mixture thickens and reaches 220°F on a candy thermometer.
5. Remove from heat and stir in the vanilla extract. Let cool for 5 minutes before transferring to jars.
6. Fill sterilized jars with the preserves, leaving 1/4 inch of headspace. Seal and process in a water bath for 10 minutes if planning to store long-term.

Perfectly balanced between sweet and spirited, these Bourbon Peach Preserves have a luscious, jammy texture with bits of peach throughout. Try them swirled into yogurt or as a glaze for grilled chicken for a surprising twist.

Peach Vanilla Bean Jam

Every summer, I find myself overwhelmed with peaches, and turning them into Peach Vanilla Bean Jam has become my favorite way to preserve their sweetness. This recipe is straightforward, ensuring even beginners can achieve a delicious, fragrant jam.

Ingredients

• 4 cups peeled, pitted, and chopped peaches (I like to leave some chunks for texture)
• 2 cups granulated sugar (adjust based on the sweetness of your peaches)
• 1 vanilla bean, split and scraped (the seeds add a beautiful speckle and depth of flavor)
• 1 tbsp lemon juice (freshly squeezed, to brighten the flavors)
• 1/2 tsp butter (a little secret to reduce foaming)

Instructions

1. In a large, heavy-bottomed pot, combine the peaches, sugar, vanilla bean seeds, and lemon juice. Let this mixture sit for about 30 minutes to macerate; this helps draw out the juices.
2. After macerating, place the pot over medium heat and stir until the sugar dissolves completely. A tip here: avoid stirring too vigorously to keep those peach chunks intact.
3. Once the sugar is dissolved, add the butter and bring the mixture to a boil. Then, reduce the heat to a simmer, stirring occasionally. Skim off any foam that forms on the surface for a clearer jam.
4. Continue simmering until the jam reaches 220°F on a candy thermometer, or passes the plate test (a small amount on a chilled plate should wrinkle when pushed). This usually takes about 20-25 minutes.
5. Remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars. Another tip: leaving the vanilla bean in the jar infuses more flavor over time.

Rich with the essence of summer, this Peach Vanilla Bean Jam has a luscious texture and a balance of sweet and tart flavors. Try it swirled into yogurt or as a glaze for grilled chicken for a surprising twist.

Peach Pie Filling

You’re about to embark on a delightful journey to create the most luscious peach pie filling that will elevate your desserts to the next level. Perfect for beginners, this guide will walk you through each step with precision.

Ingredients

• 6 cups of fresh peaches, peeled and sliced (about 6-7 medium peaches; I find freestone peaches easier to work with)
• 1 cup granulated sugar (adjust slightly based on the sweetness of your peaches)
• 1/4 cup cornstarch (for that perfect thick consistency)
• 1 tbsp lemon juice (freshly squeezed adds a bright note)
• 1/2 tsp cinnamon (a hint of warmth)
• 1/4 tsp nutmeg (for depth)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. In a large bowl, gently toss the sliced peaches with lemon juice to prevent browning.
2. In a separate bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt until well combined.
3. Sprinkle the sugar mixture over the peaches and stir gently to coat every slice evenly.
4. Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, about 5-7 minutes. Tip: A wooden spoon helps prevent scratching your pan.
5. Once thickened, remove from heat and let cool slightly before using. Tip: Cooling helps the filling set properly.
6. For an extra glossy finish, brush the top of your pie with a little egg wash before baking. Tip: This gives a beautiful golden color.

Great for pies, tarts, or even as a topping for ice cream, this peach pie filling boasts a perfect balance of sweetness and spice with a velvety texture that clings to your spoon. Try layering it with yogurt for a quick breakfast parfait.

Peach Salsa

Discover how to make a refreshing Peach Salsa that’s perfect for summer gatherings. This guide will walk you through each step to ensure your salsa is bursting with flavor and has the perfect balance of sweetness and spice.

Ingredients

• 2 cups diced peaches (I like to use slightly firm peaches for better texture)
• 1/2 cup finely chopped red onion (soaking in cold water for 10 minutes reduces the sharpness)
• 1 jalapeño, seeded and minced (adjust the amount based on your heat preference)
• 1/4 cup chopped fresh cilantro (stems removed for a more delicate flavor)
• 2 tbsp fresh lime juice (about 1 large lime, I always taste as I go)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. In a large bowl, combine the diced peaches, chopped red onion, minced jalapeño, and chopped cilantro.
2. Drizzle the lime juice and extra virgin olive oil over the peach mixture.
3. Sprinkle the salt evenly over the ingredients.
4. Gently toss all the ingredients together until well combined. Tip: Use a rubber spatula to avoid bruising the peaches.
5. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld. Tip: Covering the bowl with plastic wrap helps to keep the salsa fresh.
6. Give the salsa a final gentle stir before serving. Tip: For an extra touch, serve with a sprinkle of cilantro on top.

Sweet and tangy with a hint of heat, this Peach Salsa is a vibrant addition to any dish. Try it over grilled chicken or with crispy tortilla chips for a delightful contrast in textures.

Peach Chutney

Peach chutney is a delightful blend of sweet and tangy flavors, perfect for elevating your meals. Preparing it is straightforward, and I’ll guide you through each step to ensure your chutney turns out perfectly balanced and flavorful.

Ingredients

• 4 cups peeled and diced peaches (I find slightly underripe peaches hold their shape better)
• 1 cup apple cider vinegar (this adds a nice tanginess)
• 1 cup brown sugar (packed, for that deep molasses flavor)
• 1 small onion, finely chopped (yellow onions are my preference for their sweetness)
• 1 tbsp grated fresh ginger (it really makes a difference compared to dried)
• 1 tsp mustard seeds (they add a lovely pop of texture)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1/2 tsp salt (I always use sea salt for its clean taste)

Instructions

1. In a large saucepan, combine the peaches, apple cider vinegar, brown sugar, onion, ginger, mustard seeds, red pepper flakes, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and simmer for about 45 minutes, stirring every 10 minutes to prevent sticking. The chutney is ready when it has thickened to a jam-like consistency.
4. Tip: For a smoother chutney, you can blend half of it after cooking and then mix it back in.
5. Tip: Always taste your chutney before removing it from the heat; you might want to adjust the sweetness or acidity.
6. Tip: Sterilize your jars by boiling them for 10 minutes if you plan to store the chutney for a long time.
7. Remove from heat and let it cool slightly before transferring to jars or serving.

Now, your peach chutney boasts a thick, luscious texture with a perfect balance of sweet, tangy, and slightly spicy flavors. It’s fantastic as a condiment for grilled meats or as a unique addition to your cheese board.

Peach Butter

First, let’s dive into making Peach Butter, a delightful spread that captures the essence of summer in every jar. This recipe is perfect for beginners, guiding you through each step to ensure a smooth, flavorful result.

Ingredients

• 4 cups peeled, pitted, and chopped peaches (I find ripe, in-season peaches make all the difference)
• 1 cup granulated sugar (adjust based on the sweetness of your peaches)
• 1 tbsp lemon juice (freshly squeezed adds a bright note)
• 1/2 tsp ground cinnamon (a pinch more if you love warmth)
• 1/4 tsp ground nutmeg (for a subtle depth)

Instructions

1. In a large pot, combine the peaches, sugar, lemon juice, cinnamon, and nutmeg. Stir well to mix all the ingredients evenly.
2. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves completely, about 5 minutes.
3. Reduce the heat to low and simmer, stirring frequently to prevent sticking, for about 45 minutes. The mixture should thicken and the peaches should break down.
4. For a smoother texture, use an immersion blender to puree the mixture directly in the pot until it reaches your desired consistency. Tip: If you prefer chunkier peach butter, skip this step or blend only partially.
5. Continue to cook on low heat, stirring occasionally, for another 15 minutes or until the peach butter coats the back of a spoon thickly. Tip: To test, run your finger through the peach butter on the spoon; if the line holds, it’s ready.
6. Remove from heat and let cool slightly before transferring to jars. Tip: Sterilize your jars beforehand to ensure your peach butter stays fresh longer.

So, there you have it—a velvety, spiced peach butter that’s as versatile as it is delicious. Spread it on toast, swirl it into yogurt, or even use it as a glaze for meats to add a sweet and tangy flavor.

Peach Marmalade

Start by gathering your ingredients and prepping your workspace for this delightful Peach Marmalade. It’s a simple yet rewarding process that yields a sweet, tangy spread perfect for your morning toast or as a glaze for meats.

Ingredients

• 4 cups peeled, pitted, and finely chopped peaches (I find ripe but firm peaches work best for a chunkier texture)
• 2 cups granulated sugar (for a deeper flavor, you can substitute half with brown sugar)
• 1/4 cup fresh lemon juice (this not only adds brightness but helps with setting)
• 1 tsp grated lemon zest (for an extra zing, I always use organic lemons here)
• 1/2 tsp ground cinnamon (a personal favorite for warmth and depth)

Instructions

1. In a large, heavy-bottomed pot, combine the peaches, sugar, lemon juice, lemon zest, and cinnamon. Stir well to mix.
2. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for about 40 minutes, or until the mixture thickens and reaches 220°F on a candy thermometer. Stir frequently to avoid burning.
4. Tip: To test if the marmalade is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done.
5. Remove the pot from the heat and let the marmalade cool for 5 minutes. Skim off any foam that formed on top.
6. Tip: For a smoother consistency, you can blend half of the marmalade before cooling.
7. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace. Seal the jars tightly.
8. Tip: Process the jars in a boiling water bath for 10 minutes to ensure a good seal and longer shelf life.

Zesty and vibrant, this Peach Marmalade boasts a perfect balance of sweetness and tang, with a hint of cinnamon warmth. Spread it on freshly baked scones or swirl it into yogurt for a delightful treat.

Peach Syrup

Very few things capture the essence of summer quite like homemade peach syrup. This simple, yet flavorful concoction is perfect for drizzling over pancakes, mixing into cocktails, or even as a sweetener for your iced tea. Let’s dive into making this delightful syrup with a methodical approach that ensures success even for beginners.

Ingredients

• 4 cups fresh peaches, peeled and diced (I find ripe, juicy peaches work best for a naturally sweet syrup)
• 2 cups granulated sugar (adjust based on the sweetness of your peaches)
• 1 cup water (filtered water is my preference for the cleanest taste)
• 1 tbsp lemon juice (a splash of acidity brightens the peach flavor)

Instructions

1. In a medium saucepan, combine the diced peaches, sugar, and water. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar completely.
3. Once simmering, reduce the heat to low and let the mixture cook for 20 minutes, allowing the peaches to soften and release their juices. Tip: Skim off any foam that forms on the surface for a clearer syrup.
4. Remove the saucepan from the heat and stir in the lemon juice. This not only adds flavor but also helps preserve the syrup’s vibrant color.
5. Using a fine-mesh strainer, strain the syrup into a clean jar or bottle, pressing gently on the peaches to extract all the liquid. Tip: For a smoother syrup, avoid pressing too hard, which can make the syrup cloudy.
6. Let the syrup cool to room temperature before sealing. It will thicken slightly as it cools. Tip: Store the syrup in the refrigerator for up to 2 weeks for the best quality.

Perfectly balanced between sweet and tangy, this peach syrup boasts a velvety texture that clings beautifully to whatever you drizzle it on. Try it swirled into yogurt or as a glaze for grilled chicken to explore its versatility beyond the breakfast table.

Peach BBQ Sauce

Summer brings out the best in peaches, and this Peach BBQ Sauce is a sweet, tangy way to celebrate the season. Let’s dive into making this versatile sauce that’s perfect for grilling, dipping, or glazing.

Ingredients

• 2 cups fresh peaches, peeled and diced (ripe ones are sweeter and blend smoother)
• 1 cup ketchup (I always go for the organic kind for a cleaner taste)
• 1/2 cup apple cider vinegar (it adds a nice tanginess)
• 1/4 cup brown sugar (packed, for that deep molasses flavor)
• 2 tbsp Worcestershire sauce (a splash more if you like it bold)
• 1 tbsp smoked paprika (this is my secret for a smoky depth)
• 1 tsp garlic powder (fresh minced garlic works too, but powder blends seamlessly)
• 1/2 tsp salt (I prefer sea salt for its mineral quality)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a medium saucepan over medium heat, combine the peaches, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.
2. Bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is perfect for stirring as it doesn’t react with the acidic ingredients.
3. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring every 5 minutes. Tip: The sauce should thicken slightly but still be pourable.
4. Remove the saucepan from the heat and let the sauce cool for 5 minutes. Tip: Cooling slightly before blending makes it safer and easier to handle.
5. Transfer the sauce to a blender and blend until smooth, about 30 seconds. For a chunkier texture, blend less or pulse a few times.
6. Return the sauce to the saucepan and simmer for an additional 5 minutes to meld the flavors together.

Kick your BBQ game up a notch with this Peach BBQ Sauce. Its velvety texture and balance of sweet and smoky flavors make it a standout. Try it as a glaze for grilled chicken or a dip for crispy sweet potato fries for a delightful twist.

Peach Lemonade Concentrate

Getting started with homemade Peach Lemonade Concentrate is easier than you might think, and the result is a refreshingly sweet and tangy base that you can enjoy all summer long. Let’s dive into the simple steps to create this delightful concentrate.

Ingredients

• 4 large peaches, peeled and pitted (I find ripe peaches blend smoother)
• 1 cup fresh lemon juice (about 4-5 lemons, depending on size)
• 1 cup granulated sugar (adjust based on sweetness of your peaches)
• 1 cup water (filtered water ensures the cleanest taste)

Instructions

1. In a medium saucepan, combine the water and sugar over medium heat. Stir constantly until the sugar completely dissolves, about 3-5 minutes. This creates a simple syrup that will sweeten your concentrate evenly.
2. Remove the saucepan from heat and let the simple syrup cool to room temperature, about 20 minutes. Cooling prevents the peaches from cooking when blended, preserving their fresh flavor.
3. While the syrup cools, peel and pit the peaches. Cutting them into chunks before blending makes the process smoother and quicker.
4. In a blender, combine the peach chunks, cooled simple syrup, and fresh lemon juice. Blend on high until the mixture is completely smooth, about 1-2 minutes. A high-powered blender works best for a silky texture.
5. Strain the mixture through a fine-mesh sieve into a large bowl or pitcher to remove any pulp or peach skin remnants. Press down with a spoon to extract as much liquid as possible.
6. Transfer the strained concentrate into a clean jar or bottle and refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld together beautifully.

A perfectly balanced Peach Lemonade Concentrate should be thick, with a vibrant peach flavor and a bright lemon finish. Serve it diluted with sparkling water for a fizzy twist or over ice with a sprig of mint for a classic summer drink.

Peach Rum Preserves

Kickstart your summer mornings with a jar of homemade Peach Rum Preserves, a delightful blend of sweet peaches and a hint of rum that transforms your breakfast toast into a gourmet experience. This recipe is perfect for beginners, guiding you through each step with precision to ensure your preserves are nothing short of perfection.

Ingredients

• 4 cups peeled, pitted, and chopped peaches (I find ripe but firm peaches work best for a chunkier texture)
• 2 cups granulated sugar (for a sweeter preserve, you can adjust slightly, but this is my sweet spot)
• 1/4 cup dark rum (the richer the rum, the deeper the flavor)
• 1 tbsp fresh lemon juice (a splash of acidity balances the sweetness beautifully)
• 1/2 tsp ground cinnamon (my secret weapon for a warm, spicy undertone)

Instructions

1. In a large, heavy-bottomed pot, combine the peaches, sugar, rum, lemon juice, and cinnamon. Stir gently to mix.
2. Place the pot over medium heat, stirring occasionally until the sugar completely dissolves, about 5 minutes. Tip: Avoid high heat to prevent the sugar from burning.
3. Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil. Stir frequently to prevent sticking.
4. Reduce the heat to maintain a simmer, and cook for about 20 minutes, or until the mixture thickens. Tip: To test if it’s ready, place a small amount on a cold plate; if it gels, it’s done.
5. Remove from heat and let cool for 5 minutes before transferring to sterilized jars. Tip: Leaving a little space at the top of the jar ensures a proper seal.

Delight in the thick, glossy texture of your Peach Rum Preserves, where each spoonful bursts with the freshness of peaches and the warmth of rum. Spread it over warm biscuits or swirl into your morning yogurt for a touch of summer any time of the year.

Peach Jalapeno Jelly

Every summer, I find myself drawn to the sweet heat of Peach Jalapeno Jelly, a perfect blend of fruity sweetness and spicy kick that’s surprisingly easy to make at home.

Ingredients

• 4 cups finely chopped peaches (about 6 medium peaches, I like them slightly underripe for a better set)
• 1/2 cup finely chopped jalapenos (remove seeds for less heat, I keep a few for that signature kick)
• 1 1/2 cups granulated sugar (adjust to taste, but this is my sweet spot)
• 1/4 cup apple cider vinegar (the acidity balances the sweetness beautifully)
• 1 (3 oz) pouch liquid pectin (I’ve found this gives the most consistent results)

Instructions

1. In a large pot, combine the peaches, jalapenos, sugar, and apple cider vinegar over medium heat, stirring until the sugar dissolves completely.
2. Bring the mixture to a rolling boil that cannot be stirred down, then add the liquid pectin, stirring constantly for exactly 1 minute to ensure proper setting.
3. Remove from heat and skim off any foam with a spoon for a clearer jelly (a little foam is normal, but too much can affect the texture).
4. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace, and seal tightly to process in a water bath canner for 10 minutes if preserving.
5. Let the jars cool undisturbed for 24 hours; you’ll hear the satisfying pop of the lids sealing as they cool.

Creating this jelly is a labor of love, but the payoff is a jar full of summer. The texture is luxuriously smooth with just the right amount of bite from the jalapenos, making it a versatile condiment for cheeses, grilled meats, or even as a glaze for desserts. Consider serving it over cream cheese with crackers for an easy, crowd-pleasing appetizer.

Peach Cinnamon Jam

Making Peach Cinnamon Jam is a delightful way to capture the essence of summer in a jar. This recipe guides you through each step, ensuring even beginners can achieve a sweet, spiced spread perfect for toast, pancakes, or as a gift.

Ingredients

• 4 cups peeled, pitted, and finely chopped peaches (I find ripe but firm peaches work best for texture)
• 1 cup granulated sugar (adjust slightly if your peaches are very sweet)
• 2 tbsp lemon juice (freshly squeezed adds a bright note)
• 1 tsp ground cinnamon (for that warm, spicy kick)
• 1/2 tsp vanilla extract (my secret for depth of flavor)

Instructions

1. In a large, heavy-bottomed pot, combine the chopped peaches, sugar, and lemon juice. Let this mixture sit for 10 minutes to draw out the juices.
2. Place the pot over medium heat, stirring occasionally until the sugar completely dissolves, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Stir frequently to prevent sticking.
4. Once boiling, add the cinnamon and vanilla extract, stirring well to incorporate.
5. Reduce the heat to maintain a simmer. Cook, stirring often, until the jam thickens and reaches 220°F on a candy thermometer, about 20-25 minutes. Tip: To test without a thermometer, place a small amount on a chilled plate; if it gels, it’s ready.
6. Remove from heat and skim off any foam with a spoon. Tip: Letting the jam sit for a minute before skimming makes this easier.
7. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Seal tightly. Tip: For added safety, process the jars in a water bath for 10 minutes if you plan to store them long-term.

Zesty and warm, this Peach Cinnamon Jam boasts a perfect balance of sweetness and spice. Try swirling it into yogurt or pairing it with sharp cheeses for an unexpected treat.

Peach Ginger Preserves

Creating peach ginger preserves is a delightful way to capture the essence of summer in a jar. Carefully selecting ripe peaches and fresh ginger will ensure your preserves are bursting with flavor.

Ingredients

• 4 cups peeled, pitted, and chopped peaches (I find freestone peaches easiest to work with)
• 1/4 cup finely grated fresh ginger (the fresher, the more vibrant the flavor)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 1/4 cup lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp butter (helps reduce foaming during cooking)

Instructions

1. In a large, heavy-bottomed pot, combine the peaches, ginger, sugar, and lemon juice. Stir gently to mix.
2. Let the mixture sit for 1 hour at room temperature to allow the flavors to meld and the sugar to dissolve.
3. After resting, place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
4. Once boiling, add the butter to minimize foaming, then reduce the heat to a simmer.
5. Continue to simmer, stirring frequently, until the mixture thickens and reaches 220°F on a candy thermometer, about 20-25 minutes.
6. To test for doneness, place a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s ready.
7. Remove from heat and skim off any foam with a spoon.
8. Ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace, and seal according to canning guidelines.

Bright and zesty, these peach ginger preserves boast a perfect balance of sweetness and spice. Try spreading them on warm biscuits or swirling into yogurt for a morning treat.

Peach Cardamom Jam

Before you dive into making this Peach Cardamom Jam, let’s gather our ingredients and prepare for a delightful cooking session. This jam combines the sweetness of peaches with the warm spice of cardamom, creating a perfect spread for your morning toast or a unique addition to your cheese board.

Ingredients

• 4 cups peeled, pitted, and chopped peaches (I find ripe peaches yield the best flavor)
• 1 1/2 cups granulated sugar (adjust based on the sweetness of your peaches)
• 1 tbsp fresh lemon juice (this adds a nice brightness to the jam)
• 1 tsp ground cardamom (for that warm, aromatic spice)
• 1/2 tsp vanilla extract (my secret ingredient for depth of flavor)

Instructions

1. In a large bowl, combine the chopped peaches, sugar, and lemon juice. Let this mixture sit for about 30 minutes to allow the peaches to release their juices.
2. Transfer the peach mixture to a large pot and bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to medium-low and simmer for 20 minutes, stirring frequently. The mixture should thicken slightly.
4. Add the ground cardamom and vanilla extract, stirring well to incorporate. Continue to simmer for another 10 minutes, or until the jam reaches your desired consistency. Tip: To test if the jam is ready, place a small amount on a chilled plate; if it gels, it’s done.
5. Remove the pot from the heat and let the jam cool for 5 minutes before transferring it to sterilized jars. Tip: Leaving a little space at the top of the jar allows for expansion if freezing.
6. Seal the jars and let them cool to room temperature before storing in the refrigerator or freezer. Tip: For a smoother jam, you can blend half of it before adding the cardamom and vanilla.

Velvety and fragrant, this Peach Cardamom Jam is a versatile condiment that pairs wonderfully with scones, yogurt, or even as a glaze for grilled meats. The cardamom adds a subtle warmth that elevates the natural sweetness of the peaches, making each spoonful a delightful experience.

Peach Lavender Jam

Begin your culinary journey with this Peach Lavender Jam, a delightful blend of sweet peaches and aromatic lavender that captures the essence of summer in a jar. Perfect for beginners, this recipe guides you through each step with precision, ensuring a successful batch every time.

Ingredients

• 4 cups fresh peaches, peeled and diced (I find ripe, slightly soft peaches work best for a naturally sweeter jam)
• 1 cup granulated sugar (adjust based on the sweetness of your peaches)
• 2 tbsp dried culinary lavender (ensure it’s food-grade for the best flavor)
• 1 tbsp lemon juice (freshly squeezed adds a bright note)
• 1/2 cup water (filtered water is my preference for a cleaner taste)

Instructions

1. In a medium saucepan, combine the diced peaches, sugar, and water over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 20 minutes, stirring occasionally to prevent sticking.
3. Add the dried lavender and lemon juice to the saucepan. Continue to cook for another 10 minutes, allowing the flavors to meld.
4. Use a potato masher to lightly crush the peaches for a chunkier jam, or blend briefly with an immersion blender for a smoother texture.
5. Increase the heat to medium and cook for a final 5 minutes, or until the jam reaches your desired consistency. Tip: To test if it’s ready, place a small amount on a cold plate; if it gels, it’s done.
6. Remove from heat and let cool slightly before transferring to sterilized jars. Tip: Leaving a bit of space at the top allows for expansion if freezing.
7. Seal the jars and let them cool completely before storing in the refrigerator or freezer. Tip: Labeling with the date helps keep track of freshness.

Your Peach Lavender Jam should have a beautifully balanced sweetness with a subtle floral note from the lavender. Try spreading it on warm toast or swirling it into yogurt for a refreshing treat.

Conclusion

We hope this roundup of 18 delicious canning peaches recipes inspires you to create sweet preserves that’ll brighten any meal. Whether you’re a seasoned canner or trying it for the first time, there’s something here for everyone. Don’t forget to share your favorite recipes in the comments and pin this article on Pinterest to spread the joy of homemade preserves. Happy canning!