Jam and Preserve Recipes
Spiced Pickled Peaches
Delicious with cold meats on Boxing Day - especially gammon
Ingredients
Allspice Berries, whole
1 tsp
10 fl oz
300 ml
Peaches
2lb
1 kg
Sugar, Demerara
14 oz
400 g
Ginger, Fresh Root, finger sized,
Peeled and shredded
Peeled and shredded
1 oz
25 g
Cinnamon Stick
0.5 each
1 tsp
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Method
- First peel the peaches - put them into a large jug or bowl and pour over boiling water. Remove into a colander then peel carefully
- Put ginger, cinnamon, allspice berries, sugar and vinegar into a large pan
- Bring to a boil, stirring to dissolve sugar, then reduce to a simmer
- Cut each peach into halves and stud with the cloves
- Add to the vinegar mixture in pan and simmer for 3-4 minutes
- Remove with a slotted spoon and pack into prepared warm jars
- Bring the vinegar to boil then strain to remove spices and pour over peaches
- Seal tightly and keep for a month before using
- Fantastic with cold gammon
How long will it take to make?
Preparation time:
20 mins
Cooking time:
5 mins
Total time:
25 mins
How much?
Will make approx. 2 large jars (around 650-750ml)
Look after it
Store in a cool, dark place
Useful links
Try the 1000ml Le Parfait Clip Top Jar to show off the fruits
Rosie's Preserving School Workshops
Spiced Pickled Peaches
