How to make Spiced Pickled Peaches | Rosie Makes Jam Recipes

Spiced Pickled Peaches

Delicious with cold meats on Boxing Day - especially gammon


Allspice Berries, whole
1 tsp
10 fl oz
300 ml
1 kg
Sugar, Demerara
14 oz
400 g
Ginger, Fresh Root, finger sized,
Peeled and shredded
1 oz
25 g
Cinnamon Stick
0.5 each

Rosie's Ingredient Calculator

Ginger, Fresh Root, finger sized

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. First peel the peaches - put them into a large jug or bowl and pour over boiling water. Remove into a colander then peel carefully
  2. Put ginger, cinnamon, allspice berries, sugar and vinegar into a large pan
  3. Bring to a boil, stirring to dissolve sugar, then reduce to a simmer
  4. Cut each peach into halves and stud with the cloves
  5. Add to the vinegar mixture in pan and simmer for 3-4 minutes
  6. Remove with a slotted spoon and pack into prepared warm jars
  7. Bring the vinegar to boil then strain to remove spices and pour over peaches
  8. Seal tightly and keep for a month before using
  9. 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

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Try the 1000ml Le Parfait Clip Top Jar  to show off the fruits

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Spiced Pickled Peaches

Spiced Pickled Peaches