Peach Preserves That Will Knock Your Socks Off - And you won’t believe how easy they are!

Sun, 10/12/08 – 9:03 PM | 21 Comments

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Peach Preserves That Will Knock Your Socks Off - And you won’t believe how easy they are!

Submitted by southernplate on Sunday, August 24, 200820 Comments

What do Southerners love more than their Mamas and their biscuits? Good things to put on our biscuits, of course!!! We top these light and fluffy creations with numerous things. Molasses, honey, chocolate gravy, fresh butter, assorted meats and cheeses, jellies, jams, and the ever wonderful preserves. Homemade preserves are quite possibly the perfect compliment to the southern biscuit.

My great grandmother, Mama Reed, loved to make preserves. My mother remembers summer days where Mama Reed spent the better part of the day standing over her stove stirring the fruity sweet concoction in large pots with long handled spoons. That evening’s supper was always a special treat as Mama Reed canned what she could and whatever was left that wouldn’t fit into her canning jars was ladled into a large bowl and sat amidst hot biscuits on the dinner table.

Well, Southerners are nothing if not inventive. That is where this preserves recipe comes in. Who would have thought preserves this good would start with canned peaches? My mother swears these peach preserves are the best she has ever tasted. Just think, to get that kind of praise with no gathering, peeling, or cutting!

I made these around five thirty this morning. Normally, I prefer not to do tutorials before seven a.m. but these were easy enough that you don’t even have to fully awake to get them going. Well, I put them on then. From start to finish they take about two ours but require very little fuss. About half an hour before they were done I whipped up some homemade biscuits and fresh coffee and we were off to the races!

Without further hesitation, lets get a little bit of heaven on a biscuit cooking in your kitchen!

Ingredients: Two 29 oz cans of peaches in heavy syrup and two cups of sugar.

Seriously, that’s it.

Honest!

Pour both cans of peaches and syrup into a medium sized pot and turn the heat on medium low.

Stir and heat for a little over half an hour. Just stir them every ten minutes or so, being gentle with your spoon so you don’t break up the peaches. You’re just getting them nice and hot here, not going for boiling or anything.

Add sugar to pot and stir gently.

Once you have your sugar all stirred into the peaches, turn the heat on medium. Now we’re going to cook these until they have cooked down to about 1/3 or 1/4 of their original volume. Still, there is no need to fuss over it. Just give it a stir every ten minutes or so, when you think of it!

This is what they will look like after about forty five minutes. You’re a little less than half done. I just had these puppies boiling and checked on them when I thought about it.

It takes anywhere from an hour and a half to two hours for them to cook down this much. The peaches will be a little browned and the juice will be nice and thick, taking on the texture and look of preserves.

YUM!! PRESERVES!!!

This yields about a pint and a half of Perfect Peach Preserves!

Go ahead, impress someone today!

If you don’t tell them how easy these are, I won’t!

Perfect Peach Preserves

2 - 29 oz cans peaches in heavy syrup

2 C sugar

“separator” style=”clear:both;text-align:left;”>Pour peaches and syrup into medium sized pot. Heat over medium low for half an hour, stirring occasionally. Gently stir in sugar. Raise heat to medium and continue cooking for an hour and a half to two hours, or until the peaches have cooked down to 1/3 or 1/4 of their original volume and have the consistency of jam or preserves. Remove from heat. Store in refrigerator or in pantry if canned properly.

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20 Comments »

1

Pinky said:

Oh now that does look easy! I make strawberry freezer jam but its not nearly as easy as this!

- August 24, 2008 at 11:45 pm

2

Southern Plate said:

OH I LOVE STRAWBERRY FREEZER JAM! In fact, after you’ve had strawberry freezer jam I think you are spoiled to all other strawberry jams and jellies!

You gotta try this gal! I may show up at a crop with a couple of jars of it and some biscuits one of these days!

- August 25, 2008 at 1:18 am

3

LEN said:

I have to try this. Peach preserves is Justin’s favorite, and this is too easy. BTW, I can’t wait to make the country casserole. I’m always looking for a good easy casserole that makes enough to freeze.
Laura

- August 25, 2008 at 1:56 am

4

Cee said:

Wow, and I just put up 18 quarts of peaches and put them in the freezer…..guess what im gonna make?……hehehehe

- August 25, 2008 at 11:15 am

5

Southern Plate said:

Len, I got a GREAT casserole coming up soon. Its a crispy chicken and rice that I just salivate over thinking about it! Let me know if you try these or the country casserole!

Cee: Oooh wee! Peaches!! I may come raid your freezer!

- August 25, 2008 at 2:38 pm

6

Mommy's Kitchen said:

Christy this is just to easy of a recipe. My husband loves peach preserves. Guess what i am going to be making to add to my Chistams Baskets??? I am going to can a bunch of these for extra gifts. MIL will flip.

- August 25, 2008 at 2:38 pm

7

Southern Plate said:

Tina, you just won’t believe how good these are, honestly!
I am going to give some away for Christmas too. I’m going to get those small 1/2 pint jars and then each recipe will make four of them. I think I’ll make twelve or so for starters. Also, the crock pot apple butter is a huge hit and in smaller jars a recipe of it makes a TON!
I’m heading today to get my jars now. you can never find them at Christmas when you need them most!
Christy

- August 25, 2008 at 3:04 pm

8

heather said:

I want to thank you for all the great recipes you have shared. I also love the fact that you add pics of every detail even the ingred. thanks again

- August 25, 2008 at 6:05 pm

9

Southern Plate said:

Heather, thank YOU! I appreciate you reading Southern Plate and especially the feedback. It is so valuable! Sometimes when I am posting all of these photographs I can’t help but wonder if folks are rolling their eyes at every single step being detailed! LOL

Sit down and stay a spell, I got lots more up my sleeve!
Christy

- August 25, 2008 at 6:18 pm

10

~Holly said:

Yummy! I love peaches!! I love stopping by. You are definitely a southern belle in my book!

- August 26, 2008 at 4:02 am

11

Stephanie said:

Wow, I really have to try that. I love recipes that seem like they’re impressive, but in reality take very little effort at all. Canned peaches and sugar - I’m very impressed.

- August 26, 2008 at 4:32 am

12

Southern Plate said:

Holly - oh my! thank you for such a wonderful compliment! I do hope you keep coming back!

Stephanie - These are just wonderful, I think we should keep it our little secret how easy they are though! Can’t wait for you to try them!

- August 26, 2008 at 11:18 am

13

Bill G said:

That looks good! I’ll try it for my dad.. being diabetic, I can’t touch them. I need to learn how to can stuff. I still have my mom’s old canner and a huge load of ball jars that have never been used. I’d love to can these for my dad.. he’s a peachaholic. Anyone know of a step by step tutorial on the web for dense men? “Canning for dummies” perhaps?

Anywhoooo… Your Beef Stew with Country Bob’s sauce has been cooking since 5am. Had to go to Walmart at 4am to get carrots, I was out. I’ll let you know how it comes out.

- August 26, 2008 at 12:44 pm

14

Southern Plate said:

Hey Bill! These are really easy to can, no need for a canner and all that. Just need a clean jar and a fresh lid insert. I’ll try to get instructions up this week for you!

- August 26, 2008 at 12:46 pm

15

Las Vegas Linda said:

I wanted to thank you for this wonderful and super easy recipe. I made it with half peaches and half apricots. So good! I’ve used it as an ingredient in Apricot chicken, and we have been enjoying the rest with toast, English muffins, biscuits and even pancakes. This will be a regular item in my recipe repertoire from now on.

- September 6, 2008 at 5:28 pm

16

Mommy's Kitchen said:

Good Morning Christy I have the peaches on my grocery list today!!!! I want to get started on some early canning for Thanksgiving/Christmas this will be perfect. This is something i can really do aheah of time.

- September 7, 2008 at 1:07 pm

17

Mommy's Kitchen said:

Christy i know you are gone on Vacation. Today we are getting the rain and aftermath of Hurrican Ike. So its the perfect day to stay home and cook. I have the Peach Preserves cooking as i type they smell wonderful. I cant wait till there done. I just added the sugar so its still a long way aways. I am canning them for holiday gifts.

- September 13, 2008 at 10:33 pm

18

Su! said:

Oh no…I made this on the weekend. My peaches burnt!
It wasn’t altogether burnt, it got a little stuck at the bottom of the pan so it’s slightly more caramelized than it probably should have been, so I think I will keep it for cake. I’m thinking it would work well for a ripple cake. I’ll attempt it again in the future though, next time I’ll adjust the sugar. For me the two cups of sugar made it a touch too sweet, and the sweetness overpowered the peaches.

- September 22, 2008 at 2:52 am

19

Xasora said:

Oh wow, these look amazing. I can’t wait until I’m out of work in a few weeks, and I can make some! They’ll be *great* to have this winter. I’m drooling over the pictures, I can’t believe that it’ll be as easy as it looks though!

- October 29, 2008 at 4:20 pm

20

Kettie said: