Peach-Orange Preserves
By America's Test KitchenPublished on June 17, 2019
Time
50 minutes, plus 1½ hours cooling
Yield
Serves 32 (Makes 4 cups)
Ingredients
2 pounds ripe peaches, halved, pitted, and cut into 1-inch pieces3 cups (21 ounces) sugar 2 ½ cups water 1 orange, unpeeled, cut into ½-inch pieces⅛ teaspoon table salt 2 teaspoons lemon juice
Before You Begin
Do not peel the peaches or orange for this recipe.
Instructions
- Combine peaches, sugar, water, orange, and salt in Dutch oven and bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring frequently and scraping bottom of pot to prevent scorching, until fruit has broken down and mixture registers 220 to 222 degrees, about 30 minutes. (Mixture will be fluid but will thicken as it cools.)
- Off heat, stir in lemon juice. Let cool for 1½ hours. Transfer to airtight container(s) and refrigerate until ready to serve. (Preserves can be refrigerated for up to 2 months).
Time
50 minutes, plus 1½ hours coolingYield
Serves 32 (Makes 4 cups)Ingredients
2 pounds ripe peaches, halved, pitted, and cut into 1-inch pieces
3 cups (21 ounces) sugar
2 ½ cups water
1 orange, unpeeled, cut into ½-inch pieces
⅛ teaspoon table salt
2 teaspoons lemon juice
Ingredients
2 pounds ripe peaches, halved, pitted, and cut into 1-inch pieces
3 cups (21 ounces) sugar
2 ½ cups water
1 orange, unpeeled, cut into ½-inch pieces
⅛ teaspoon table salt
2 teaspoons lemon juice
Ingredients
2 pounds ripe peaches, halved, pitted, and cut into 1-inch pieces
3 cups (21 ounces) sugar
2 ½ cups water
1 orange, unpeeled, cut into ½-inch pieces
⅛ teaspoon table salt
2 teaspoons lemon juice
Why This Recipe Works
For a sweet spread, we started with unpeeled peaches and oranges. Cooking them with sugar until the fruit broke down and the mixture registered 220 to 222 degrees ensured that the preserves were perfectly spreadable for a biscuit or piece of toast. A finish of lemon juice added complexity and a little sweet-tart pucker to these summery preserves.
Before You Begin
Do not peel the peaches or orange for this recipe.
Instructions
- Combine peaches, sugar, water, orange, and salt in Dutch oven and bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring frequently and scraping bottom of pot to prevent scorching, until fruit has broken down and mixture registers 220 to 222 degrees, about 30 minutes. (Mixture will be fluid but will thicken as it cools.)
- Off heat, stir in lemon juice. Let cool for 1½ hours. Transfer to airtight container(s) and refrigerate until ready to serve. (Preserves can be refrigerated for up to 2 months).
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