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Sweet Cherry and Peach Preserves


  • 3 pounds yellow peaches
  • 1 1/2 pounds sweet cherries
  • 2 1/2 cups granulated sugar


  • Prepare a boiling water bath canner and 6 half pint jars.
  • Peel and chop peaches.
  • Pit and chop cherries.
  • Combine fruit in a large, non-reactive pan and add sugar. Stir to combine.
  • Place the pan on the stove over high heat and bring to a boil. Cook, stirring regularly, until the fruit colors marry, the liquid gets thick and sticky, and the total volume in the pan reduces by a little more than 1/3.
  • When you like the finished consistency, remove the pan from the heat.
  • Funnel the preserves into the prepared jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When time is up, slide canner off the hot burner and remove lid. Let the jars sit in the cooling water for an additional 5 minutes (this helps prevent any siphoning that might be caused by a very rapid change in temperature).
  • Remove jars from canner and set them on a folded kitchen towel to cool.
  • When jars are cool enough to handle, test seals. Any unsealed jars should be refrigerated and used promptly. Sealed jars should be stored in a cool, dark place and used within a year or two.