This amazing Peach Preserves Recipe pairs ginger and a dash of curry. It's sweet and flavorful and easier to make than you think! With easy step-by-step instructions you'll be enjoying peach jam all year long!
Next time make Papaya Mango Jam - tropical flavors and just so good!
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❤️ Why you'll love this recipe
Homemade Peach Jam celebrates hot summer days all year long! We've enjoyed peach season with juicy peaches in our lunches every day. And for dessert as well with a dollop of homemade ice-cream on top!
I really think they are the BEST part of summer, wouldn't you agree?
After making this amazing jam I asked Dan to give it a try. When he bit into the bagel he said mmmmm. I asked him to describe the jam and he said mmmmm.
So then I tried it I said mmmm. Well we couldn't really name it that right? 😂 so when I labeled the jars it became Ginger Dances with Curry Peach Preserves. Dan's second description was wow, I can't believe how peach-ee it tastes! The flavor is super intense, fruit forward, so delicious!
In this recipe, the peaches are lightly flavored with ginger and curry. It does not overpower, but enhances the peach flavor. Seriously this is an amazing Peach Jam Recipe. I want to add also that I did not enhance these pictures at all!
Making peach jam is easy, it just takes a little time.
🗒️ Ingredients
For the exact measurements, please refer to the recipe card at the bottom of this post.
- ripe peaches
- pure cane sugar
- fresh lemon juice
- ground ginger
- yellow curry powder
- butter - optional, but it decreases foaming when the jam is boiling
- Fruit-Fresh - this actually helps keep the fruit from turning brown. It's optional, but I love using it when making peach preserves
- Low Sugar Sure-Jell (pink box)
⏲️ Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Start by removing the skin from the peaches. Slice an X into the bottom of each peach at the tip.
- Place the peaches in boiling water. Remove from the water and immediately plunge the peaches into a cold water ice bath. Then carefully peel, pit and chop peaches finely.
- Measure out 5 cups.
- Sterilize the jars, rings and lids, keep the clean jars warm.
- Place the chopped peaches, lemon juice, ginger, curry, salt, fruit fresh (if using) and butter in a large saucepan - mix well.
- Combine the sugar and dry pectin as directed. Sprinkle it into the peaches, mix again and set it on the stove on high heat and bring to a boil, stirring constantly.
- When it comes to a hard boil add the remaining sugar.
- Continue stirring constantly and return it to a full boil and when it returns to a full rolling boil, continue boiling it for exactly one minute.
- Remove from the stove and immediately ladle hot preserves into sterilized jars. Tap the jars lightly on the countertop to remove air bubbles. Wipe rims off the top of the jars.
- Screw the lids on the jars tightly and process in a hot water bath canner to seal.
- Allow to cool to room temperature and store in pantry.
🔪 Equipment
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- If you've never done any canning, this kit will give you basic supplies to get you started!
- The Fruit-Fresh is also optional. I use that product because it helps keep the fruit a bright beautiful color, peaches can easily turn brown.
- This recipe uses low Sugar Sure-Jell Pectin - it's the pink box.
🙋♀️ FAQ's
Properly sealed in a water bath low sugar jam will last in the pantry for 9-12 months. However let's be honest, this will get eaten long before that time is up!
After you open the jar and break the seal be sure to refrigerate the jam. There is no need to refrigerate jars that have been properly sealed.
Hands down I would tell you yes it is. But just because I thought that didn't mean it is correct, right? I googled it and found several sources to say mold on top of jam is ok, that you can just scrape it off.
But here's the deal, don't believe everything you read, right? I do not eat jam that has mold on the top.
Often times jams/jellies will mold when they are not sealed properly. OR the recipe isn't followed correctly and the proper balance of sugar/fruit is not adhered to. Adding extra fruit to the recipe can cause it to mold.
An ice bath is a large bowl filled with water and ice. Place peaches in the ice bath after blanching. It makes them much easier to handle and helps lift the skin for peeling.
No you don't, it's really personal preference. It's a prettier presentation without the foam topping the sealed jars, but it doesn't hurt a bit.
Homemade Peach Preserves - makes a great gift - everyone loves it!
👍 Tips
- If you want to keep this vegan, omit the butter. Butter keeps the jam from foaming when it's at high heat. The foam doesn't hurt anything, but just be careful when you are cooking the jam because it could easily overflow. If you omit the butter, just scrape the foam off the top of the jam and discard.
I do not recommend using a food processor to chop the peaches. It turns them into mush. Instead just chop using a sharp knife.
When you are canning, sugar is a necessity to preserve to fruit. Do not change the amount of sugar. Usie less sugar and the fruit may mold and then you will need to discard it.
This is a low-sugar jam using the pink box of Sure-Jell fruit pectin. But trust me, just because it's low sugar please it's still sweet and delicious!
This jam is amazing and you will love it! Just to show you how easy this is check out the video below with step-by-step directions.
Do you have more questions? For all of my jam making tips, check out this post How to make jam.
(Follow the directions in the recipe below. I've made this a couple of times now and have tweaked the recipe a bit.)
Storage
Sealed jars will keep six to twelve months properly stored in the pantry, or another dark place. There's no need to refrigerate sealed jars until after opening.
Serving suggestions
What can you make with peach preserves?
- Top Baked Brie - that would be amazing!
- Spoon it into your morning yogurt - delicious!
- Stuffed French toast, yum!!
- and of course, my personal favorite - a PB&J
Related recipes
There are so many great jam and jelly recipes on the blog - like this recipe for Pepper Jam - it's one of the most popular on the blog!
- Orange Jelly - one of the best jelly recipes you'll ever try. The flavor is bright and and fresh and it's amazing!
- This old fashioned apricot pineapple jam recipe is rich and flavorful!
- Pomegranate Jam - sweet and tart with a touch of heat is perfect for a PB&J!
- Springtime is the best time for Strawberry Preserves when they are at their peak of flavor!
- Blueberry Jam Recipe - so simple a 10 year old can make it!
There are several strawberry jam recipes on the blog as well - strawberry preserves, strawberry rhubarb jam and homemade strawberry jam - all a bit different and all three are amazing!
Peach Preserves Recipe
Ingredients
- 5 cups chopped peaches
- 3 cups sugar
- 2 tablespoons lemon juice
- ¾ teaspoon ground ginger
- ½ teaspoon yellow curry powder
- 1 tablespoon butter optional
- 1 teaspoon Fruit-Fresh optional
- 1 package Low Sugar Sure-Jell pink box
Instructions
- Take each peach and with a sharp knife cut an X into the bottom of the peach at the tip. Place the peaches in boiling water for about 1 minute.
- Remove from the water and immediately plunge the peaches into an ice bath to stop the cooking. Then carefully remove the peel, pit and chop the peaches finely.
- Measure out exactly 5 cups.
- Place jars, rings and lids into a large pot of water. Bring to a boil and boil for three minutes to sterlilize, keep warm.
- In a large stockpot, place the chopped peaches, lemon juice, ginger, curry, salt, fruit fresh (if using) and butter. Mix everything together well.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the peaches, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining cups of sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
- Remove from the stove & immediately ladle the hot mixture into sterilized hot jars. Wipe off the top of the jars with a wet paper towel.
- Place lids on jars, screw on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
- Makes 4-5 eight oz. jars.
