Hamdi Saidani Pioneer Woman Peach Preserves is made with ripe peaches, white sugar, and fresh lemon juice, then simmered for two to three hours until thick. The preserves fill five to six pint-sized jars, so one batch stocks your pantry through winter.
The technique on thepioneerwoman.com follows the same approach used for citrus marmalade, where fruit cooks down with sugar until it gels. The key difference is that peaches need blanching first to slip the skins off cleanly before they go into the pot.
Testing doneness with a chilled plate from the freezer is the most reliable way to check the set. A candy thermometer alone cannot tell you how the preserves will feel once they cool completely, so the plate test removes all the guesswork.
Pioneer Woman Peach Preserves
Description
Blanched and peeled peaches simmered with sugar and lemon juice for hours until the mixture sets into a soft, spreadable preserve that gets ladled into sterilized jars for year-round storage.
Ingredients
Special Equipment:
Instructions
- Blanch the peaches by adding them to a large pot of boiling water for 30 to 45 seconds, then transfer immediately to a bowl of cold water.
- Peel the skins off the cooled peaches, cut them into quarters, and remove the pits.
- Place all the peeled and quartered peaches into a large soup pot and squeeze the juice of one medium lemon over them.
- Add 2 cups of sugar over the peaches and toss to coat, then follow with the remaining sugar based on how sweet your peaches are.
- Let the sugared peaches sit at room temperature for 30 minutes to an hour until the sugar dissolves and the natural juices release.
- Bring the mixture to a light boil over medium heat, stirring frequently to prevent scorching, then reduce to a simmer.
- Cook for 2 to 3 hours, stirring occasionally, until the mixture thickens to your desired consistency.
- Test doneness by placing a small amount on a chilled plate from the freezer for 30 seconds. If it feels firm and wrinkles when pushed, it is ready.
- Sterilize the jars by placing them in an oven preheated to 215°F for 20 minutes, and boil the lids for 5 minutes.
- Fill the sterilized jars using a funnel, leaving half an inch of headspace, and run a knife around the inside to remove air bubbles.
- Wipe the rims clean, place the lids on top, and screw the bands on finger-tight.
- Process the jars in a boiling water bath for 15 minutes, then turn off the heat and let them stand for 5 more minutes before removing.
- Cool the jars on a towel in a draft-free area for 24 hours, then check the seals by pressing the center of each lid.
FAQs
How do I know when the preserves have set properly?
Place a small amount on a plate you chilled in the freezer and wait about 30 seconds before touching it. If it feels firm and wrinkles slightly when you push it with your finger, the preserves are ready. If it still runs thin, keep simmering and test again in a few minutes.
Can I use frozen peaches instead of fresh ones?
Frozen peaches work fine, but you need to thaw them completely and drain off any extra water before adding sugar. The excess liquid can thin the preserves and make them take much longer to reach the right thickness. Fresh peaches in season will always give you the strongest flavor and natural sweetness.
What if a jar does not seal after processing?
If the lid springs back when you press the center, that jar did not seal and should go straight into the refrigerator. Use that jar first within about three weeks, since it lacks the vacuum seal needed for long pantry storage. Your properly sealed jars will keep in a cool, dark place for up to one year.
Can I reduce the sugar in this recipe?
You can lower the sugar to match the natural sweetness of your peaches, but going too low affects how well the preserves set. Sugar acts as both a sweetener and a preservative, so cutting it too much shortens the shelf life considerably. Start with 3 1/2 cups and taste before adding more.
What is the best way to serve peach preserves?
They taste wonderful spread over warm toast, scones, or fresh biscuits, and they also work well stirred into yogurt or oatmeal. You can use them as a glaze for roasted pork or chicken, which adds a sweet and tangy layer to savory dishes. They also make a great homemade gift, similar to Strawberry Jam.
What is the difference between preserves and marmalade?
Both use the same basic method of simmering fruit with sugar until it gels, but marmalade includes citrus peel and pith while preserves use whole fruit chunks. Peach preserves have a softer, sweeter profile because peaches lack the bitter rind that gives marmalade its edge. If you enjoy canning, try Pear Preserves for another variation.
