Homemade Vanilla Peach Preserves

Let’s talk about how delicious peach everything is. I have long loved putting peaches in my recipes ( it basically comes with the territory of living in Atlanta your entire life), but the worst time of the year is when it’s not quite peach season but you’ve run out of your frozen peach stash from the year before. Enter homemade vanilla peach preserves.


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These preserves are great if you want to doctor up some waffles and pancakes or use it to serve on a cheeseboard and is incredibly easy.  There are only 3 ingredients and it takes all of 10 minutes in one pot. It’s a brunch time hero and a happy hour miracle guaranteeing to delight anyone you’re trying to impress, even if that someone is yourself.

You’ve worked hard for it, treat yourself to good peach preserves this weekend!

Homemade Vanilla Peach Preserves
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins
 

Inspired by my favorite breakfast place in Atlanta, Murphy's, and my love for peaches, this easy homemade vanilla peach preserve is ready in 10 minutes with minimal fuss. Fresh peaches not necessary. 

Course: Breakfast
Cuisine: American
Keyword: peach preserves, peaches, preserves
Servings: 8
Ingredients
  • 16 ounce bag of frozen peaches
  • 1 cup white sugar
  • 1 tsp vanilla bean paste
  • 1/2 tsp cinnamon
Instructions
  1. In a small deep pot, empty out your peaches from the bag into the pot and turn the heat on medium high. Place the lid on the pot and let the peaches thaw occasionally breaking apart the larger frozen chunks into smaller bite pea-sized pieces. 

  2. When the peaches have started to thaw and have started secreting a liquid, add your sugar, vanilla bean paste and cinnamon to the pot. Continually breaking apart the peaches and mashing the fruit in with the sugar and spices. 

  3. Cook for 10 minutes until the preserves have come together. It should look chunky and thick like a jam. 

Recipe Notes

Since these preserves have no pectin in it to act as a preservative, I would recommend eating this within a week. The recipe itself is extremely scalable and you can cut it back if you don't need to make that much jam. 

Author: Cynthia

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