Peach Preserves

Peach Preserves

Posted by Mimi on 22nd Sep 2018

Today is the first day of Fall, yet it’s still in the seventies here and sunny. It felt more like Fall a couple weeks ago than it does now, but that’s Fall in the Eastern Sierras. It can be freezing or it can be summer still. We also got a nice surprise at the bake shop two weeks ago. Our friend Nina dropped by with baskets of peaches from her tree in Bishop. I didn’t think she had any this year, because it’s pretty late in the season and we hadn't gotten any deliveries from her. But, her tree was just really late blooming this year. So, that was really exciting not only because I LOVE eating her fresh peaches, but because we were able to make Peach Pie and Peach Sweet Cream Pie Jars at the bake shop.

I baked Nina one of each pie this week and last and she even dropped off more peaches! When your tree is blooming, she said, it’s just doesn’t stop! I told her keep brining them! We had buckets and buckets in the fridge and have been making delicious pies with them since. Because we have so many I thought I’d make Peach Preserves and share the recipe. If you have a peach tree and you can’t eat or even give away the peaches fast enough, Preserves are the perfect thing to make. They make great gifts, they last a while, and they are the perfect thing to use bruised or slightly over ripe peaches for. The ones that are still sweet, but you don’t want to eat because of the softer texture - save them for Preserves! This recipe is so easy to make and takes barely any time at all. I had the peaches on the stove while I was baking some cookies this morning and I was just keeping on an eye on them. You can make these Peach Preserves while doing other things in the kitchen, they are so easy! Enjoy them on things like toast, ice cream or a waffle topping.

Peach Preserves | Makes 6 oz.

  • 8 ounces organic peaches, chopped
  • 57 grams (1/4 cup) organic sugar

  • 1/2 teaspoon organic lemon juice

Method
Pit and chop peaches into small cubes.

Add peaches, sugar and lemon juice to a medium pot.


Cook over medium heat until the sugar has dissolved.


Turn the heat to high and boil for 1-2 minutes, stirring occasionally.


Turn the heat back down to medium and simmer for about 10 minutes or until the consistency is thick.


Transfer to a glass jar and let cool to room temperature.


Store up to 2 weeks in the fridge.

High Altitude– Follow recipe exactly as noted! 

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