- 2 lemons
- 1/2 cup dry white wine
- 1/2 cup sugar
- 1/2 cup honey
- 3 tablespoons yellow mustard seeds
- 8 black peppercorns
- 1/2 teaspoon red pepper flakes
- 4 3 -inch sprigs fresh rosemary
- 4 bay leaves
- 1 3/4 pounds firm-ripe peaches, cut into 1/4-inch wedges (with skin)
- 1/4 cup dried cherries or currants
Start with our step-by-step canning how-to.
Sterilize four 8-ounce canning jars and lids.
Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes.
Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs.
Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.
Photograph by Charles Masters
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