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Peach Preserves Recipe

Peach preserves with fresh rosemary stirred in at the end for an amber, chunky texture. Cook until thick with large bubbles, then jar or refrigerate for a sweet-savory condiment.
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Prep Time 10 minutes
Cook Time 55 minutes
macerate 1 hour
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

Peach preserves
  • 4 cup peaches Fresh, peeled, and cut into large chunks.
  • 3 cup granulated sugar
  • 2 tbsp lemon juice
  • 0.25 tsp cinnamon
  • 0.25 tsp vanilla extract
  • 0.0625 salt Pinch.
  • 1 tbsp fresh rosemary Finely chopped.

Equipment

  • 1 Dutch oven

Method
 

Macerate the peaches
  1. Combine the peach chunks with granulated sugar and lemon juice, then macerate for 1 hour so the peaches release syrup.
  2. Stir the mixture once halfway through the 1-hour maceration to help the sugar dissolve.
Cook to thick preserves
  1. Pour the macerated peaches into a heavy pot and bring to a boil, stirring, until you see active bubbling.
  2. Reduce to medium and cook for 35 to 45 min until thickened with large bubbles, stirring occasionally to prevent sticking.
Finish and jar
  1. Stir in fresh rosemary and vanilla extract during the last 5 min of cooking so the herb stays bright.
  2. Test for set, then ladle into sterilized jars while hot.
  3. Process in a canner for 10 min, or refrigerate for up to 1 month instead of processing.

Notes

Pro tip: if your preserves aren’t thickening after 35 min, keep cooking in 5-minute increments until large bubbles persist and the set test holds. Refrigerate up to 1 month; freeze only if jar-free (about 3 months) for best texture. For a lower-sugar swap, use a no-sugar-added pectin system instead of granulated sugar so the fruit sets properly without changing the finish steps.