Peach Preserves

There is something about gardening and canning that makes one feel productive. We made a trip to the local farmers market and purchased a peck of peaches. I immediately made a peach cobbler and put the rest of the peaches out to ripen. Well that happened fast, so today I decided to make peach preserves. This recipe has everything from a little pepper kick to almond flavoring which I love in peaches. It is a little extra trouble since it doesn’t have pectin to thicken it, but it is well worth it. Enjoy!


Peach preserves

Recipe inspired by Sharon Johnson's Peach Preserves
Course Breakfast
Cuisine American
Keyword peaches, pepper, preserves
Author stevens1951


  • candy thermometer
  • pressure cooker
  • canning funnel
  • 6 1/2 pint jars with lids
  • labels
  • ladle


  • 3 pounds ripe peaches peeled and cut off seed
  • 1 each mandarin orange fresh, quartered and peel on
  • 1 each jalapeno
  • 4 cups sugar
  • 1/4 teaspoon almond extract
  • 3/4 cup honey mild and light color


  • Place peaches in a large pot of boiling water for 10 to 20 seconds or until the skin splits. Remove with a slotted spoon, immediately place in an ice water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin, which shoould easily peel off. Cut the peaches off the pit into a bowl.
  • Combine peaches, sugar, and honey in a large pan, stir well. Cover and let stand for 45 minutes.
  • Position knife blade in food processor and add orange quarters and pepper. Process until finely chopped.
  • Place orange, pepper and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.
  • Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered 20 to 25 minutes or until candy thermoneter registers 221 degrees, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.
  • Quickly pour hot mixture into hot, sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in a pressure cooker at 5 lbs pressure for 10 minutes.

Peach Preserves are finished, complete with label. If interested, the labels are below and can be made on I use Special Elite font. And how do I know they are sealed for room temperature storage? I hear the lids pop as they cool. It’s like music to my ears.

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