Pickled Peaches

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg small ripe peaches
  • 2lb/1 kg sugar
  • 1 pint/500 ml white vinegar
  • 1 oz/25g cloves
  • 1 oz/25g allspice berries
  • 1 oz/25g cinnamon stick
  • 4lb/2 kg cooking pears
  • 2lb/1 kg sugar
  • 1 pint/500 ml white vinegar
  • 1 oz/25g cloves
  • 1 oz/25g allspice berries
  • 1 oz/25g root ginger
  • 1 oz/25g cinnamon stick
  • Rind of Ā½ lemon

Method

Wash and wipe the peaches. Put the sugar and vinegar in a saucepan and dissolve the sugar over gentle heat. Tie the spices into a piece of muslin, crush them, and suspend the muslin bag in the saucepan. Put in the fruit and simmer until tender but not soft. Drain the peaches with a slotted spoon and pack into preserving jars. Remove the spice bag, and boil the liquid for 10 minutes until syrupy. Cover the fruit and seal at once.

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