How to Make Grandma's Spiced Peach Preserves - A Step-by-Step Guide

There’s something special about homemade preserves that store-bought just can’t beat. The time and effort put into creating a perfectly sweet and tangy spread that will last for months is a labor of love. And when it’s a recipe that’s been passed down through generations, it takes on an even greater significance. One such recipe is Grandma’s Spiced Peach Preserves, a mouthwatering concoction that is sure to become a family favorite.

The beauty of Grandma’s Spiced Peach Preserves lies ...

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Ingredients

  • 10 peaches
  • 7 ½ cups white sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground cloves
  • 6 half pint canning jars with lids and rings

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 40 mins
  • Servings: 48
  • Yield: 6 half pint jars

  • Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
  • Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).
  • Nutrition

    127 cal.

    • Sodium: 1mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 0g
    • Total Sugars: 33g
    • Vitamin C: 9mg
    • Calcium: 4mg
    • Potassium: 8mg