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
- 2 – 29 oz cans peaches in heavy syrup
- 2 cup sugar
Instructions
- 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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Posted by Christy Jordan
on Aug 24 2008. Filed under Breakfast, FEATURED Southern Favorites!, Sauces/Other, Southern Classics.
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Looking forward to some great peach preserves tonight!!!!
Can you use fresh peaches? If so, how many?
What process would you use to can them?
How would you can these.
Oh my! I have got to give these a try.
Christy, can you put these in Crock Pot instead of on stove? Sounds Great.
Same question as Grace…I wonder if they can be made in the crock pot. I need to make these for a “Biscuits and Blessings” baby brunch next month!
What constitutes “canned properly”?
To can these, place the preserves in hot sterile jars, I’d use 1/2 pint jelly jars and process in a hot water bath for at least 20 minutes to make sure they seal properly.
Probably 10 min would be all that they needed to be boiled in the jars. I think of it as jam.
yep! I’ll be making some of this!
Christy, I made these and they are the BEST and are so EASY!!! Thanks for the recipe.
I am go glad to hear that you liked them Phyllis!!
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!!
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?
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