Canning recipe
Peach compote with lemon for canning
Fruity peach compote with a light lemon note. A good pantry supply for desserts, yogurt, or simple sweet dishes.
Preparation
45 min.
45 min.
Cooking time
30 min.
30 min.
Servings
32
32
Jars
8
8
Difficulty
Easy
Easy
Ingredients
For 8 jars of about 500 ml each:
- 4.5 kg ripe but firm peaches
- 1.4 l water
- 500 g sugar
- 180 ml lemon juice
- zest of 2 unwaxed lemons
- 1 pinch of salt
- 4.5 kg ripe but firm peaches
- 1.4 l water
- 500 g sugar
- 180 ml lemon juice
- zest of 2 unwaxed lemons
- 1 pinch of salt
Preparation
1. Clean the jars and lids and prepare them hot.
2. Briefly blanch the peaches, cool them in cold water, peel, pit, and cut them into wedges.
3. Bring the water, sugar, lemon juice, lemon zest, and salt to a boil.
4. Add the peach wedges to the syrup and heat gently for 3 to 5 minutes.
5. Fill the hot compote into the prepared jars. Leave about 2 cm headspace.
6. Wipe the jar rims clean, place the lids on, and close firmly.
7. Process in a canner or water bath at 90 °C for about 30 minutes.
8. Let cool completely and check that the jars are properly sealed.
2. Briefly blanch the peaches, cool them in cold water, peel, pit, and cut them into wedges.
3. Bring the water, sugar, lemon juice, lemon zest, and salt to a boil.
4. Add the peach wedges to the syrup and heat gently for 3 to 5 minutes.
5. Fill the hot compote into the prepared jars. Leave about 2 cm headspace.
6. Wipe the jar rims clean, place the lids on, and close firmly.
7. Process in a canner or water bath at 90 °C for about 30 minutes.
8. Let cool completely and check that the jars are properly sealed.
Storage
Store in a cool, dark, and dry place. Keep opened jars in the refrigerator and use within 2 to 3 days.
Shelf life
Keeps for about 6 to 12 months if prepared cleanly.
Safety note
Use only ripe but firm and undamaged peaches. Do not reduce the lemon juice. Discard jars with mold, a fermented smell, bubbles, a bulging lid, or a leaking seal.