Spiced Peach Cobbler Preserves With Vanilla

Peach Cobbler Preserves

Diana Rattray. The Spruce Eats, 2017.

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 40 servings

Spoon these spiced peach preserves on biscuits or English muffins for a real treat. The peach preserves are flavored with a bit of cinnamon and nutmeg for a spiced cobbler-like flavor. Vanilla is added to add extra sweetness.


  • 5 cups peaches (diced, ripe, and firm)
  • 4 tablespoons fresh lemon juice
  • 4 cups sugar, divided
  • 1 scant teaspoon cinnamon
  • 1/2 teaspoon nutmeg (ground)
  • 1/2 teaspoon unsalted butter
  • 1 pouch liquid fruit pectin
  • 1 1/2 teaspoons vanilla extract

Steps to Make It

  1. In a large deep kettle, combine the peaches with the lemon juice and 2 cups of the sugar; cover and let stand for 1 hour.

  2. Fill a canner about half-full with water; add the empty canning jars and bring the water to a boil. Reduce heat to low to keep jars hot. Bring a saucepan of water just to a boil; reduce heat to low and add the jar lids. Do not boil the lids.

  3. To the peaches add the remaining sugar, cinnamon, nutmeg, and butter, if using. Heat uncovered over medium heat, often stirring until sugar is dissolved. Bring to a simmer and simmer for 5 minutes, stirring frequently.

  4. Increase the heat to medium-high. Stirring constantly, bring the mixture to a full rolling boil. Add the pectin and bring once again to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and skim excess foam from the mixture. Stir in vanilla extract and let the fruit mixture cool for 5 minutes, stirring occasionally.

  5. If using 1-pint (16-ounce) jars, process/boil the full jars for 15 minutes. Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more very hot or boiling water, so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove jars from the hot water and let cool on a rack. Do not invert the hot jars.