Forktionary

Peaches Supreme Recipe

Elevate your summer peaches with this exquisite pickled recipe, adapted from Barbara Ciletti's "Creative Pickling at Home." This recipe infuses juicy peaches with the tartness of raspberries and a warm hint of nutmeg. An optional peach seed adds an unexpected depth of flavor. Enjoy these delicious peaches on their own, or use them as a sensational filling for cobblers, crisps, or even savory dishes! Makes approximately 4-6 half-pint jars. Best enjoyed within 6 months for optimal flavor.

Prep Time 30 mins
Cook Time 70 mins
Calories 843.3 kcal
Protein 12g
Rating 0.0 (1 Reviews)
Peaches Supreme 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peaches Supreme

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How to Make Peaches Supreme

  1. Wash and drain 2 pounds of ripe peaches.
  2. Bring 2 quarts of water to a rolling boil in a large saucepan.
  3. Carefully place the peaches in a wire basket and submerge them in the boiling water for exactly 2 minutes.
  4. Immediately transfer the peaches to a bowl of ice water to stop the cooking process. Drain well.
  5. Once cool enough to handle, peel the peaches. Cut each peach in half and remove the pits. (Optional: Place one peach pit in the bottom of each jar before packing for enhanced flavor.)
  6. Place the peach halves in a colander and rinse briefly.
  7. Set the peaches aside to drain completely while you prepare the pickling solution.
  8. In a medium saucepan, combine 1 pint of fresh raspberries, 2 cups of granulated sugar, 1/2 cup of white wine vinegar, and 1/4 teaspoon of ground nutmeg. Bring to a rolling boil.
  9. Reduce the heat to a gentle simmer and continue to cook for 2-3 minutes, stirring occasionally, to allow the sugar to dissolve completely and the flavors to meld.
  10. While the pickling solution simmers, prepare your hot, sterilized canning jars and lids. (Refer to canning guidelines for proper sterilization).
  11. Gently spoon the peach halves into the hot sterilized jars, leaving 1/2 inch of headspace at the top.
  12. Carefully ladle the hot raspberry liquid over the peaches, ensuring all fruit is submerged and leaving 1/2 inch of headspace.
  13. Remove any air bubbles by running a clean non-metallic utensil around the inside of the jar.
  14. Wipe the rims of the jars clean with a damp cloth.
  15. Place the lids and rings onto the jars, tightening only fingertip-tight.
  16. Process in a boiling water bath for 25 minutes, ensuring the jars are completely submerged in boiling water. Adjust processing time based on your altitude (consult a canning guide for specific altitude adjustments).
  17. Remove the jars from the water bath and let them cool completely undisturbed in a draft-free area for at least 12 hours. You should hear a satisfying “pop” sound as the jars seal.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

808g

Fat

1g

Carbs

71g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit Easy Holiday Event Summer Dietary Gifts Seasonal Inexpensive Berries Raspberries Pitted Fruit Peaches Technique 4 Hours Or Less