Pioneer Woman Peach Preserves
Fruit preserves have been made for centuries as a way to extend the harvest. In the American South, peach preserves became especially popular due to the abundance of peaches grown in states like Georgia and South Carolina. The Pioneer Woman’s take keeps it simple, celebrating the natural sweetness of peaches with a touch of tartness from lemon.
Ingredients
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Fresh ripe peaches (4 lbs, peeled and chopped)
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Granulated sugar (4 cups)
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Lemon juice (¼ cup, fresh squeezed)
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Lemon zest (optional, 1 tsp)
Instructions
Peel peaches by blanching in boiling water for 30 seconds, then transferring to an ice bath. Slip off skins, remove pits, and chop into small pieces.
In a large pot, mix peaches, sugar, and lemon juice. Stir and let sit for 15–20 minutes to allow juices to release.
Bring the mixture to a boil over medium-high heat, stirring frequently. Mash peaches slightly with a potato masher, leaving some chunks for texture. Reduce heat and simmer for 25–30 minutes, until thickened.
Drop a spoonful on a cold plate. If it gels slightly and doesn’t run, it’s ready. If too thin, cook a little longer.
Ladle hot preserves into sterilized jars. Seal tightly and refrigerate for up to 3 weeks, or process in a water bath for long-term storage.