Peach Preserves

Recipe by Luby Luby Luby
READY IN: 3hrs


  • 5
    cups diced ripe firm peaches (8-12 peaches, depending on size)
  • 4
    tablespoons lemon juice
  • 4
    cups granulated sugar, divided
  • 1
    teaspoon cinnamon
  • 1
    teaspoon butter
  • 1
    (3 ounce) package liquid pectin
  • 1
    teaspoon almond extract


  • In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
  • Cover and let stand for 1 hour.
  • When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
  • Leave jars in hot water covered until ready to use.
  • Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
  • Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
  • Bring to a simmer and simmer for 5 minutes, stirring frequently.
  • Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
  • Boil for 1 minute then remove from heat and skim off excess foam.
  • Add almond extract and let mixture cool for 5 minutes, stirring frequently.
  • Ladle into sterilized jars leaving 1/4" headspace.
  • Wipe rims clean and place seals on jars.
  • Screw on bands just to finger tight.
  • Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
  • Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
  • Turn off fire, remove lid and let sit for 5 minutes.
  • Remove and let sit undisturbed until sealed and cooled.
  • Check to make sure lids have sealed and store in cool dry area.