Sugar-Free Peach Butter

Yields 2 pints


8 cups peaches, pitted and cubed
1 11.5 oz can 100% white grape peach juice concentrate
1/2 11.5 oz can 100% apple juice concentrate
1 cup water
2 Tbsp. freshly squeezed lemon juice
1/4 tsp. ground cinnamon (optional)
a pinch of salt


Peach Pie Filling

12 cup peaches, pitted, peeled, and sliced
2 cups apples, peeled and sliced
2 2/3 cups sugar
1 cup raisins
1/2 cup lemon juice
1/4 cup white vinegar
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves

Peach Chutney

Makes 11-12 eight-ounce jars

16 cups peaches, pitted and chopped
3 cups lightly packed brown sugar
3 cups apple cider vinegar
2 cups dried cranberries
1 cup onion, chopped
2 Tbsp mustard seeds
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp kosher salt

Cardamom Peach Pie Filling

Makes one quart

5 cups peeled, sliced peaches
3 T water
1/2 C white sugar
1/4 C brown sugar
2 T lemon juice
3 T ClearJel
1/8 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger or galangal
1/2 tsp cinnamon
1/2 tsp cardamom

For the spice blend, open cardamom pods and crushed the little black seeds in a mortar and pestle or substitute ground cardamom if needed.

Late Summer Chutney

Chutney is a relish of East Indian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning. It is one of the easiest preserves to make and a great accompaniment to meats and cheeses, sandwiches or salads.


1 pound apples
1 pound peaches
1 pound pears
1 pound plums/prunes
2 onions
1.5 cups of golden raisins
1 orange: zest and juice
2 cups of cider vinegar
2 cups brown sugar

Canned Peaches - Halved or Sliced

Recipe courtesy of University of Georgia National Center for Home Food Preservation 

An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.

Spiced Peach Preserves

Recipe courtesy of and adapted from So Easy to Preserve, pg. 210

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