Description
This recipe captures the sweet flavor of ripe peaches simmered in a delicate vanilla syrup, perfect for homemade preserves that last up to a year. Ideal for beginners and pros alike, it yields tender peach slices with a subtle vanilla warmth.
Ingredients
Scale
- 4 pounds freestone peaches (about 1.8 kg)
- 2 cups granulated sugar (400 g)
- 4 cups water (960 ml)
- 1 tablespoon pure vanilla extract (15 ml)
- 2 tablespoons fresh lemon juice (30 ml)
- 1 teaspoon canning salt (5 g, optional)
Instructions
- Bring a large pot of water to a boil and prepare a large bowl of ice water.
- Score a small “X” at the bottom of each peach with a paring knife.
- Drop peaches into boiling water for 30-60 seconds until skins loosen.
- Remove peaches and plunge immediately into ice water to stop cooking.
- Peel, halve, and remove pits from peaches.
- Toss peeled peaches gently into lemon water to prevent browning.
- In a large saucepan, combine sugar, water, and canning salt; bring to a boil, stirring until sugar dissolves.
- Remove from heat and stir in vanilla extract; keep syrup warm.
- Pack peach halves into sterilized jars using a wide-mouth funnel, leaving ½-inch headspace.
- Ladle warm vanilla syrup over peaches, covering completely and maintaining ½-inch headspace.
- Remove air bubbles by sliding a clean utensil around the jar’s inside.
- Wipe jar rims clean with a damp cloth.
- Place lids and screw bands on jars fingertip tight.
- Lower jars into boiling water canner, ensuring jars are covered by 1-2 inches of water.
- Process quarts for 25 minutes, pints for 20 minutes (adjust for altitude if needed).
- Remove jars carefully and let cool undisturbed on a towel for 12-24 hours.
- After cooling, test seals by pressing the center of each lid; if sealed, lid won’t pop up and down.
- Store sealed jars in a cool, dark place; refrigerate any unsealed jars and use within a week.
Notes
Use fresh vanilla extract for best flavor; keep peaches submerged in lemon water to prevent browning; maintain ½-inch headspace for proper sealing; process jars immediately after filling; adjust processing time for altitude; refrigerate unsealed jars and use within a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Preserves
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 28
- Sodium: 45
- Carbohydrates: 30
- Fiber: 2
- Protein: 1
Keywords: canning peaches, peach preserves, vanilla syrup, homemade preserves, water bath canning, summer fruit, peach recipe