Preserving Week: Peach White-Wine Preserves

I made some yogurt this weekend, which can also be considered preservation. To top this yogurt, I made use of the abundance of peaches here in TX, and made a yummy peach preserve.

Peach White-Wine Preserves


  • approx. 6 cups peaches, peeled and chopped
  • 2/3 C. white table or dessert wine
  • 2 C. sugar
  • 4 Tbsp. lemon juice
  • 3 Tbsp. flex-batch pectin

Step 1: blanch the peaches, then peel and chop.

If you like chunky preserves, leave the peach pieces larger. If not, then cut them up more finely.

Step 2: Put the chopped peaches in a dutch oven. Simmer for 30 minutes.

Step 3: Once they have simmered, add the white wine and simmer for another 5 minutes.

Step 4: Next add the sugar and lemon juice and bring everything to a boil. Once boiling, add the pectin and boil hard for 1 minute.

Step 5: Skim the foam if needed, then ladle into hot, sterilized jars leaving 1/4″ headspace. Wipe the rims, place the lids, and process in a boiling water bath for 10 minutes.

Step 6: After processing, cool in an out of  the way spot for 24 hours, then store.

Make sure you use a sweeter wine; too dry a wine does not complement the peach flavor as well. This made 4 12 oz. (jelly) jars.

The Wife

Print Friendly

9 thoughts on “Preserving Week: Peach White-Wine Preserves

  1. YUM!! Two of my favorite things; peaches and sweet white wine. I wonder if I cut the recipe in half or thirds if I could keep it in the fridge without the BWB? What do you think? Do you think Moscato would be a good wine to use? It’s sweet and one of my favorites.

  2. This recipe sounds great. However, tell me what flex-batch pectin is. I have used two kinds of pectin but have not heard of this. Looking forward to the answer.

    • Flex batch is a powdered pectin that Ball makes. It also has citric acid in it. I use it for everything that doesn’t specifically call for liquid pectin. Hope this helps!

Leave a Reply