Peach Nectar

5 from 1 vote

Peach nectar is a smooth, naturally sweet drink made by simmering and pureeing yellow peaches. This easy canning recipe preserves the flavor of ripe summer peaches in shelf-stable jars—perfect for sipping, mixing into drinks, or using in desserts all year long.

Prep Time15

Cook Time15

Canning Time15

Total Time45

Course: Drinks

Cuisine: American

Keyword: Peach Juice, Peach Nectar, Peach Puree

Servings: Servings, or about 5 to 6 pints

Equipment

Ingredients

5 lbs peaches yellow peaches, not white, as purchased
3 cups water
Sugar to taste optional
fresh lemon juice optional, for flavor, not required for safety

Instructions

Prepare the canning setup: Prepare pint or quart jars and prepare a boiling water bath canner. Keep jars hot until ready to use.
Peel and pit the peaches: Wash fruit thoroughly. Blanch in boiling water for 30–60 seconds, transfer to an ice bath, and peel. Remove pits and coarsely chop the fruit.
Cook the peaches: Add chopped peaches and 3 cups water to a large stock pot. Cover and bring to a boil. Simmer for 10 to 15 minutes, until the fruit softens and breaks apart easily.
Puree: Use an immersion blender to puree the fruit directly in the pot. Alternatively, blend in batches using a countertop blender. You can also use a food mill for a more rustic texture.
Optional straining: For a smoother juice-like consistency, strain the puree through dampened cheesecloth. Most peach nectar is not strained.
Sweeten to taste: Return the puree to the pot and taste. Stir in sugar and lemon juice, if using. Heat the mixture back to a full rolling boil.
Jar the nectar: Ladle hot peach nectar into prepared jars, leaving ¼ inch headspace. Wipe rims, apply lids, and tighten to fingertip-tight.
Process Jars in boiling water bath for 15 minutes, adjusting for altitude if above 1,000 feet in elevation (see notes).
Cool and store: Let jars sit undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark pantry for up to 18 months.

Notes

Peach yield: 5 lbs whole peaches = ~4¼ lbs peeled/pitted = 10 to 11 cups chopped. With added water, that should yield about 5 to 6 pints of finished peach nectar.

Texture options: Use a food mill for a coarser nectar or strain with cheesecloth for a thinner drink.

Lemon juice: Optional for brightness; not needed for safety. Do not use white peaches, which are too low in acid for safe canning.

Sweetening: Totally optional—many varieties are sweet enough on their own. Start small and adjust to taste.

Jar sizes: Pints and quarts are both approved for canning. Do not use half-gallon jars for nectar.

Altitude Adjustments

Process the jars in a boiling water bath canner based on your elevation:

15 minutes at elevations below 1,000 feet
20 minutes between 1,000 and 6,000 feet
25 minutes above 6,000 feet

The times are the same for half pints, pints and quarts.

Nutrition