Spiced Peaches

Preparation info

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

I make one big jar (1.5-liter clamp-lid jar, such as LeParfait brand) of spiced peaches to serve during the holiday season at one of our big family meals.


  • 3 pounds (8 to 14 small to medium) perfectly ripe, but firm peaches, with no blemishes
  • whole cloves
  • 1 cup white vinegar
  • 1 pound (2 ⅓ cups) sugar
  • 1 cinnamon stick
  • a 2-inch piece of crystallized ginger


    Drop the peaches in boiling water and allow them to boil for about a minute. Plunge them into cold water, peel them, and stick a clove into each peach.

    Bring the remaining ingredients to a boil, add peaches, and cook uncovered over a low boil until they are tender, but still whole, about 20 minutes.

    Pack the peaches and liquid in a sterilized jar and store in a cool, dark, dry pantry until the holiday season.

    Serve with turkey or country ham, using some of the juice to make candied yams.