01 June 2014

Honey Peach Preserves (a Small Batch Canning Recipe)

I wasn't sure whether to call this batch of peachy-ness a jam or preserves. Since there are still visible bits of peaches in the finished product, I went with preserves. Honey is the only sweetener, so you want to use the ripest and sweetest peaches you can get your hands on. My 1/2 a peck came from the farmers market yesterday. Dickey Farms has been around since 1897, and their web address says it all -- gapeaches.com .

The only other ingredient in these peach preserves is vanilla. If you have vanilla beans hanging around, I would use one of them. While I didn't have beans, I did have my homemade pure vanilla extract. It blended in right nicely (that's very well in southern speak).

Honey Peach Preserves

Adapted from "Honey-Sweetened Peach Vanilla Jam" recipe at Food In Jars.
Honey Peach Preserves



  1. Prepare water bath canning equipment, jars, lids, and rings.
  2. Peel, pit, and dice peaches.
  3. Combine peaches, honey, and vanilla in a large dutch oven (mine was 5 quart). Let sit for about 15 minutes to get juices flowing.
  4. Cook over medium high to high heat, stirring regularly, until peaches have broken down and the mixture becomes thick and jam-like.
  5. Ladle / funnel preserves into prepared jars. Wipe rims and affix lids with rings.
  6. Process in boiling water bath for 10 minutes. Remove and let stand to cool. Check seal after several hours. Put any unsealed preserves into refrigerator. Canned preserves should last about a year.
Yield: 3 half pint jars

Shared at Simple Life Sunday, The Homesteaders Hop, Nifty Thrifty Sunday, and Simple Saturdays Blog Hop.

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