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Peach Rum Preserves

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  • 4 cups scalded, peeled, finely chopped peaches
  • 1 (1 3/4 ounce) envelope powdered fruit pectin
  • 5 cups sugar
  • 1/4 cup light rum


  1. Combine peaches and fruit pectin in a large saucepan or Dutch oven. Place over high heat and bring to a full, rolling boil, stirring constantly. Immediately add all the sugar and stir again, bring to a full, rolling boil while stirring constantly.
  2. Remove from heat. Stir in rum. Skim off foam.
  3. Continue to stir and skim for 5 minutes to cool the mixture slightly and keep the fruit well-distributed.
  4. Ladle into hot, scalded jars.
  5. Seal at once.

Yield: 6 half-pints