Jams and Jellies

Classic Peach Preserves

Yield: Makes about 7 to 8 x 250 ml jars

Prep Time: 20 minutes

Processing Time: 10 Minutes

Difficulty: Intermediate

A classic recipe that captures the fresh taste and aroma of peaches. Enjoy now and all winter long. For a new taste sensation, add 2 tbsp (30 mL) of your favourite liqueur at end of cooking, or a sprig of fresh mint. Recipe – Ontario Tender Fruit Association


4 cups (1000 ml) peeled, thinly sliced peaches medium

6 cups (1500 ml) granulated sugar

4 tbsp (60 ml) lemon juice

1 pouch (85 ml) BERNARDIN® Liquid Pectin


Enter your email address: Send
Send this list of ingredients to yourself by email


• In a large, deep stainless saucepan, alternately layer peaches and sugar. Cover and let stand at room temperature for 4 to 6 hours.

• Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Add lemon juice and ½ tsp (2 ml) butter to reduce foaming (optional) to marinated peach-sugar mixture. Over high heat and bring mixture to a boil, stirring constantly. Immediately stir in liquid fruit pectin. Return to a full rolling boil that cannot be stirred down and boil hard 1 minute, stirring constantly. Remove from heat and skim foam.

• Ladle hot preserves into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.

• When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips

Write A Review