Peach Fondue Canning Recipe Recipe

Name: Peach Fondue Canning Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 4 cups peeled and sliced fresh peaches; 1/4 cup lemon juice; 3 cups granulated sugar; Liquid Pectin; 1/4 cup chocolate liqueur (such as Godiva or Crème de Cacao)

Indulge in the sweet, luscious taste of homemade Peach Fondue! This isn't your average jam; it's a luxuriously smooth, soft-set peach confection perfect for drizzling over crepes, pancakes, or ice cream. Imagine the rich, decadent flavor of peaches infused with a hint of chocolate liqueur – a truly unforgettable treat! Makes a fantastic gourmet gift. This recipe yields approximately 6 half-pint jars.

Prep Time 20 mins

Cook Time 45 mins

Calories 649.5 kcal

Protein 1g

Rating 5.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peach Fondue Canning Recipe

4 cups peeled and sliced fresh peaches
1/4 cup lemon juice
3 cups granulated sugar
Liquid Pectin
1/4 cup chocolate liqueur (such as Godiva or Crème de Cacao)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Peach Fondue Canning Recipe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Peach Fondue Canning Recipe

Prepare your canner, lids, and jars. Sterilize jars and lids in boiling water for 10 minutes.
In a large stainless steel saucepan, combine 4 cups peeled and sliced fresh peaches, 1/4 cup lemon juice, and 3 cups granulated sugar.
Over high heat, bring the mixture to a full rolling boil, stirring constantly. This boil should be vigorous and cannot be stirred down.
Stir in 1 pouch (1 3/4 oz) liquid pectin.
Continue to boil hard, stirring constantly, for exactly 1 minute.
Remove from heat and stir in 1/4 cup chocolate liqueur (such as Godiva or Crème de Cacao).
Skim off any foam that has formed on the surface.
Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
Wipe the jar rims clean. Center the lids on the jars and screw on the bands until fingertip tight.
Place the filled jars in the boiling water canner, ensuring they are fully submerged by at least 1 inch of water.
Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
Remove the canner lid and let the jars sit in the canner for an additional 5 minutes.
Carefully remove the jars from the canner and let them cool completely on a towel-lined surface. You should hear a ‘pop’ sound as the jars seal. Check seals after cooling; any unsealed jars should be refrigerated and consumed promptly.