Spiced Peach Cobbler Preserves With Vanilla

Peach Cobbler Preserves

Diana Rattray. The Spruce Eats, 2017.

Prep: 10 mins
Cook: 10 mins
Macerate: 60 mins
Total: 80 mins
Servings: 40 servings
Yield: 5 1/2-pint jars
Nutrition Facts (per serving)
90 Calories
0g Fat
23g Carbs
0g Protein
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Nutrition Facts
Servings: 40
Amount per serving
Calories 90
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 23g 8%
Dietary Fiber 0g 2%
Total Sugars 22g
Protein 0g
Vitamin C 1mg 7%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 39mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are a fan of peaches, you probably feel peach season is too short. You can extend it by turning those fresh, juicy peaches into delicious peach preserves. This recipe is flavored with a bit of cinnamon and nutmeg for a spiced cobbler-like flavor, and vanilla is added for a bit of extra sweetness, making for a peach preserve with complex flavor.

Ripe but firm peaches are best for making preserves as they create the best taste and texture. Spoon these spiced peach preserves on biscuits or English muffins for a real treat.


  • 5 cups diced ripe peaches

  • 1/4 cup freshly squeezed lemon juice

  • 4 cups sugar, divided

  • 1 scant teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon unsalted butter, optional

  • 1 (1.75-ounce) pouch liquid fruit pectin

  • 1 1/2 teaspoons pure vanilla extract

Steps to Make It

  1. In a large deep pot, 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 the heat to low to keep jars hot. Bring a saucepan of water just to a boil; reduce the heat to low and add the jar lids. Simmer but do not boil the lids.

  3. Add the remaining sugar to the peaches, along with the cinnamon, nutmeg, and butter, if using. Heat uncovered over medium heat, stirring often until the sugar is dissolved. Bring to a simmer and cook 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 again to a full rolling boil; boil for exactly 1 minute longer. Remove from the heat and skim any excess foam from the mixture. Stir in the vanilla 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 the hot fruit mixture, leaving 1/4 inch headspace. Wipe the rims clean with a dampened cloth or paper towel and fit the seals on the tops of the 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 the jars from the hot water and let them cool on a rack. Do not invert the hot jars.

  6. Store in a cool dark place for up to a year; once opened, the peach preserves should be kept in the refrigerator.

Low- or No-Sugar Version

If you are looking to cut down or cut out the sugar from this recipe, you can reduce the amount called for or replace it with a sweetener alternative. No matter which you choose, you should replace the pectin with a low/no sugar pectin. You can reduce the sugar by about 1 cup for a low-sugar option, and replace the sugar with 3/4 cup sugar substitute for a sugar-free version.

When using low/no sugar pectin, be sure to read the directions since some brands require the ingredients to be added in a particular order.