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


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.
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.
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
Prep time
Total time
  • 2 – 29 oz cans peaches in heavy syrup
  • 2 cup sugar
  1. Pour peaches and syrup into medium sized pot.
  2. Heat over medium low for half an hour, stirring occasionally. Gently stir in sugar.
  3. Raise heat to medium and continue cooking for an hour and a half to two hours, or until the peaches have cooked down to ⅓ or ¼ of their original volume and have the consistency of jam or preserves. Remove from heat.
  4. Store in refrigerator or in pantry if canned properly.

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  1. Rita Torres says

    I just made this and I used the Splenda Sugar Blend…turned out great! Thanks for the recipe! I’m in the process of giving it a hot water bath now…fingers crossed!!

  2. SweetCarol says

    Christy, why wasn’t pectin used in this, like a jam? What is difference between jam and preserves? Is there a recipe with fresh peaches rather than the canned. I am trying to get away from commercially processed foods. But it is sure convenient. Do peaches have more pectin in them?

    • says

      Traditional old fashioned preserves are simply sugar and fruit so if you use the old ways that’s all you need. You can use fresh fruit and eyeball the sugar and just keep a close eye on it until it cooks down, usually a few hours.
      Preserves are usually sliced of fruit cooked up in a syrup to preserve them. Jam has the fruit smashed into it. Jelly is just the juice and sugar cooked down. Most peaches are simply preserved in a light syrup and canned for preservation, not processed as you’d imagine products like velveeta, mixes, etc. although I appreciate all the hard working folks who make my processed foods though :)

  3. Lisa Riley says

    This is the best jam I’ve ever had and SO easy, which was perfect because I’ve never made jam before! We had it first with your banana bread – also the best I’ve ever made and I will never make another banana bread again :). Then I had a recipe of yours that I got from Taste of the South for Oatmeal Apricot Jam Bars with a White Chocolate Drizzle. Well, I used the homemade peach jam in those bars. DIVINE! Thanks Christy!

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