Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe



  1. Peel, core, and slice peaches in a big pan.
  2. Weigh the cut peaches.
  3. Sprinkle with fruit fresh.
  4. Add ¾ pound sugar to each pound of cut peaches.
  5. Let the sugared peaches sit overnight.
  6. The next day, cook the peaches slowly and stir often until the preserves reach the desired consistency.
  7. Fill clean, sterilized jars with the peach preserves.
  8. Wipe the top edge of each jar before applying clean, sterilized seals and lids.
  9. Let stand until cool before storing.
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