Go Back
peach jam

How to Can Peach Preserves


  • peaches - 3-4 per quart jar
  • water
  • honey/sugar


  1. Prepare light syrup - in 4 cups of water, use 1 1/2 cups honey (or 2 cups white sugar) - heat until dissolved. Do not boil. Keep liquid just below a simmer for use to can the peaches.
  2. Prepare water bath canner. Heat water on medium heat. (You want it warm, but not boiling)
  3. Prepare the peaches: Use only ripe peaches. Check ripe peaches by pressing your thumb next to the stem area - this should give slightly. Skin peaches by placing peaches in boiling water for 30 seconds and immediately removing and placing into an ice water bath for 30 seconds to stop the cooking process. The skins should peel right off.
  4. Slice peaches in half and remove the pit. Continue to slice peaches to the desired thickness for canning of use halves. I prefer 8 slices per peach because I use them in cobblers, pies, and just for snacking.
  5. Immediately place peaches into large mouth canning jars that have been sterilized. Arrange pieces in the jar to allow for maximum storage. HINT - if storing halves, place each piece facing downward.
  6. Pour hot syrup into the jar, removing air bubbles with a plastic tool placed down the inside of the jar. Fill leaving 1/2 inch head space. Add heated lid and add the ring. Do not over tighten.
  7. Place jar in water bath canner. Repeat the process until the all jars and/or water bath are filled. Make sure that the water is approximately 2 inches above the tops of the jars.
  8. Heat the water to a rolling boil and boil for 10 minutes (adjust for altitude as necessary).
  9. Remove jars and place on a large towel for 24 hours to cool.
  10. Check for a secure seal by pushing on the center of the lid. If the lid does not pop - your jars have sealed correctly. If your jar lids can be pressed down - refrigerate and use immediately.

Recipe Notes

Recipe courtesy of Old World Garden Farms