Lock in Summer With This Canned Peaches Recipe


  • 7 kg peaches, washed, peeled, pitted and halved or sliced (depending on your preference)
  • 4 cups water
  • 3 cups pure apple juice
  • 3 cups pure grape juice


1. In a pot, over medium heat, add the water and juice and allow it to come to a boil.
2. Add the prepared peaches to the hot syrup and allow to simmer for 5 minutes.
3. Using a slotted spoon, tightly pack the peaches into clean jars, leaving a 2.5 cm gap from the rim, then top with the syrup, leaving a 1.5 cm gap.
4. Before sealing the jars with the lids, give the jars a few gentle taps on the counter then run a knife between the peaches and the jar, pressing down slightly to release any air bubbles.
5. If needed, top with additional syrup, maintaining the 1.5cm gap.
6. Fill a large pot, on medium heat, halfway with water.
7. Pack the jars on a trivet or canning rack then lower it inside the pot once the water starts to simmer.
8. Ensure the water covers 3cm above the jars.
9. Close the pot with a lid and gently boil for 25 minutes.
10. Carefully remove the hot jars from the pot and allow to cool completely on a surface covered with a towel or cloth.
11. Press down on lid of jars to test if it is properly sealed.
12. If the lid bounces back or pops, the jar is not sealed and should be resealed.
13. Store in a dry, dark space until ready to eat. May be stored for 12 months.
14. Serving suggestions: With custard, whipped cream, ice cream, as a topping on a warm winter dessert, etc.

Preparing the jars

Wash the jars in warm, soapy water. Rinse well. Place the jars on a clean cloth in an oven roasting pan and put in a preheated oven of 110ºC for 20 minutes. If using jars with rubber seals, remove the rubber rings before putting the jars in the oven. Attach the rings again before sealing the jars.

Presented by Juicy Delicious and created by Saadiyah Hendricks, recipe developer and food content creator at Sadie’s Bubble of Yum.

You don’t have to be a stickler for tradition to get into the fun of making the joy of stone fruit last until the next summer. There are plenty of contemporary methods and uses that will wow your family and friends.

Here are some ideas:

Give your stone fruit jams, jellies and conserves a foodie twist by adding complementary spices or herbs or a splash of your favourite alcohol. For instance, vanilla adds sweetness and depth to plum jam while cinnamon, nutmeg or cardamon will add spicy warmth. Herbs such as basil, rosemary and thyme will add a modern, bright and savoury note.

Try your hand at stone fruit syrups and cordials for something different.
Peaches, nectarines and plums are all excellent options. Adding flavourings such spices or citrus balance the sweetness while adding either brightness or warmth. Stone fruit syrups can be used to top desserts or as the hero ingredient in dessert recipes or smoothies. They are delicious as a coulis for sweet or savoury dishes. Kids can enjoy them as a fresh, hydrating cordial diluted in still or sparkling water, and grown-ups can add them to cocktails.

Use bottled or canned peaches in modern ways – Preserved peaches will always be a delight in classic pies and cobblers or simply topped with ice cream. However, you can also grill them to add to salads and grain bowls, include them in your morning smoothie or chop them up for a spicy salsa.

Make some boozy fruit jars for your fun winter get togethers.
Think plums in gin, brandied peaches and nectarines soaked in vodka or red wine. This is such an easy adult treat as you simply place washed fruit pieces soaked in your favourite liquor in sterilised, sealable jars and store in a cool, dark place. The alcohol acts as a preservative and boozy fruit jars can last for several months in airtight jars.

Learn how to sterilize your jars and bottles – According to La Parfait, the French glass-making company which has been producing jars, bottles, and terrines for preserving food since the 1930’s, this is easy to do at home. Make sure that your lids and seals are in good order and check the rim of the bottles and jars for any chips or cracks in the glass. You want an air-tight fit, so the condition and quality of your jars and bottles matter – luckily, La Parfait products are locally available! Just before use, wash the glass bottles and jars as well as their lids in warm, soapy water. Rinse them in hot water and then let them air dry on a clean dish rack, making sure that the lids and bottles are not stacked or touching each other.

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