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Spicy Peach Preserves


  • 5 pounds peaches peeled and mashed
  • 21/2 cups granulated sugar
  • 1/2 cup lime juice
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon salt
  • 1 tablespoon red chili flakes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves


  • Prepare a boiling water bath canner and enough jars to hold four pints of finished product.
  • Combine the mashed peaches, sugar, lime juice, ginger, salt, red chili flakes, cinnamon, and cloves in a large pot.
  • Place the pot on the stove over high heat and bring the peaches to a boil. Cook, stirring regularly, for 20 to 30 minutes (or even more, if your peaches are watery), until the fruit thickens into jam. You'll know it's done when the droplets fall off your spatula in chunky bits and the fruit in the pan doesn't look at all watery.
  • When the jam is done to your liking, remove the pan from the heat.
  • Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
  • Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.