(Makes about 3 quarts)


  • 5 1/2 pounds peaches
  • 1 tsp buffered vitamin C powder (or 2-500 mg vitamin C tablets, crushed)
  • 2 quarts cold bottled still mineral water (Fuji, etc.)
  • 3 cups ice
  • 2 cups distilled white vinegar
  • 2 cups Beyond the Olive Peach White Balsamic Vinegar
  • 4 cups granulated sugar
  • 2” piece, fresh ginger, thinly sliced into rounds
  • 3 whole cinnamon sticks
  • 1 tsp allspice, whole
  • 1 tsp cloves, whole
  • 1 tsp cardamom seed, whole
  • 3 Tbsps Brandy (optional)
  • 3 quart sized canning jars, with lids and seals (if canning)


In a large bowl dissolve the vitamin C powder with the bottled mineral water and ice.

Bring a large pot of water to a boil and add the washed peaches, a few at a time and blanch for 30 seconds to help loosen the skins. Remove the peaches after about 30 seconds and place them in the ice bath. Repeat with all the remaining peaches. After all the peaches have been blanched, gently peel off the skins and cut each peach in half, removing the pit, and returning the peach halves to the ice bath as you work.

Place the vinegar, sugar, fresh ginger slices, cinnamon sticks, cloves, and cardamom seeds in a large saucepan and bring to a boil, stirring to dissolve the sugar. Add the peach halves drained from the ice bath and return the mixture to a boil, reduce the heat to low and simmer gently until the peaches are tender, about 5–10 minutes. Remove the saucepan from the heat and proceed with the final steps. To refrigerate the peaches, ladle peaches and syrup into bowls or jars. Allow cool, cover tightly and refrigerate for up to 3 weeks.

To can the peaches, follow the jar manufacturer directions using the boiling water method. Leave 1/2 inch headspace between the top of the liquid and the lid of the jar. Tap and swirl the jars to release any trapped air bubbles prior to canning. Clean and seal jars.

Process the jars for 20 minutes. Turn off the heat, remove the canner lid and allow the jars to rest for about 5 minutes. Remove the jars to cool. After 24 hours check the seals, and then store in a dark, cool place for up to 1 year.

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