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Peach or Nectarine Preserves

(recipe, Cindy Burke)

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Making preserves is a little different from making jam in that it creates a clearer condiment with whole pieces of fruit.


  1. 4 lb. pitted, peeled, and sliced peaches or nectarines
  2. 5 Tbsp. lemon juice
  3. 5 cups sugar (or 4 cups of sugar and 4 (1-gram) packets of stevia)


  1. Place peaches/nectarines in a large bowl with lemon juice and sugar (or sugar and stevia). Let the mixture sit at room temperature for 3 to 5 hours.
  2. Cook over medium-low heat, stirring occasionally, until the fruit is translucent, about 30 minutes. Using a slotted spoon, remove the fruit from the pot and reserve it. Simmer the syrup until the volume has reduced by about half, about 45 minutes. Add the fruit back to the pot and return to a simmer.
  3. Place the preserves in sterilized jars. You can refrigerate the unopened jars indefinitely. I often can preserves using a water-bath method. When canned properly, preserves can be stored in a cool place for a year or more.