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Homemade Peach Preserves with Maraschino Cherries and Pecans

A half loaf of crusting bread sits on a wooden board with another wooden board holding a piece of it with butter and homemade peach preserves. A jar of the preserves sit next to it.
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Crusty bread, real butter and a heaping spoonful of Homemade White Peach Preserves with Maraschino Cherries and Pecans. Not only does this taste scrumptious, but the jars themselves are a beautiful presentation for a homemade gift idea.

Ingredients

Scale
  • 8 cups Freestone Peaches, peeled and cut in large chunks
  • 6 cups White Sugar
  • 1/2 cup Lemon Juice
  • 1 1/2 cups Maraschino Cherries, halved
  • 1 1/2 cups Pecans, whole

Instructions

  • In a large bowl combine the peaches and sugar and let sit overnight in the refrigerator. Stir every once in a while to make sure the sugar gets dissolved.
  • Sterilize 8 half-pint size jars in the dishwasher before you begin cooking the preserves.
  • Add peach mixture to a large heavy dutch oven along with the lemon juice and cook over medium heat for 35 minutes, stirring frequently. Add the cherries and turn the heat to medium-high. Cook for another 10 minutes or until the temperature reaches 218°F - 220°F, stirring constantly. See notes for testing if they are ready. Add the pecans.
  • Fill a canner half full with water. Bring to a boil while you are waiting for the peaches to cook. At the same time have a reserve pot of boiling water to use in case you need more in the canner. Also, add about 3 inches a water to a small saucepan and bring to a simmer. Add the lids to the jar and let sit in the water until ready to use.
  • Remove the jars from the dishwasher and fill each with the peach preserves leaving about 1/2 inch from the top. With a damp paper towel, wipe off the rims of the jars to remove any drippings from the preserves. Remove the lids from the simmering water and wipe off with a dry paper towel and place on each jar. Screw the rings on the jars but don't over-tighten.
  • Place the jars on the metal rack of the canner. Lower the rack down into the boiling water making sure the water covers the jars by 2 inches. Boil for 20 minutes.
  • Remove from the burner and draw up the metal rack. Let the jars sit above the water for about 5 minutes. Using a jar lifter, remove the jars to a towel-covered countertop. Let sit undisturbed for 12-24 hours.

Notes

  • Testing the cooked peaches: Put several spoons in the freezer while the peaches are on the stove. Once the mixture reached the 218° F temperature, remove the pot from the burner as to not continue the cooking process. Take a frozen spoon out and dip into the preserves. Lay the dollop filled spoon on a saucer, put it back in the freezer to let it sit for 5 minutes. When you pull the spoon back out and tilt it, watch for the preserves to hold their shape somewhat and not run off the spoon immediately. You may need to try this "spoon test" a couple of times before it has the consistency that you are looking for. If so, return the pot to the burner. Bring the temperature back to 220° F and retest.
  • Don't double the batch. First of all, it will overload your pot causing it to boil over and making a mess on your stove. Secondly, you will not be able to get it hot enough without scorching the preserves.

Nutrition

Find it online: https://lingeralittle.com/homemade-white-peach-preserves-with-cherries-and-pecans/