Preserving recipe
Peach compote with lemon for preserving
Fruity peach compote with a light lemon note. A good storecupboard supply for desserts, yoghurt 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
Method
1. Clean the jars and lids and prepare them hot.
2. Briefly blanch the peaches, cool them in cold water, peel, stone and cut them into wedges.
3. Bring the water, sugar, lemon juice, lemon zest and salt to the 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 preserving cooker or water bath at 90 °C for about 30 minutes.
8. Leave to cool completely and check that the jars are properly sealed.
2. Briefly blanch the peaches, cool them in cold water, peel, stone and cut them into wedges.
3. Bring the water, sugar, lemon juice, lemon zest and salt to the 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 preserving cooker or water bath at 90 °C for about 30 minutes.
8. Leave to cool completely and check that the jars are properly sealed.
Storage
Store in a cool, dark and dry place. Keep opened jars in the fridge 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 mould, a fermented smell, bubbles, a bulging lid or a leaking seal.