Preserved peaches with passionfruit

Preserved peaches with passionfruit

The Produce Companion
2 litres
Jeremy Simons


Quantity Ingredient
1kg peaches
170g caster sugar
250ml passionfruit pulp


  1. Use a small, sharp knife to cut a shallow cross in the base of each peach. Drop the peaches into a large saucepan of simmering water for 2 minutes to loosen their skins. Drain and transfer to a bowl of iced water to cool.
  2. Peel, halve and stone the peaches (see Cook’s note). Combine the sugar and 1 litre of water in a large saucepan and place over low heat, stirring until the sugar dissolves. Bring to the boil, then stir in the passionfruit pulp. Add the peach halves and return to the boil, then remove from the heat.
  3. Use a slotted spoon to transfer the hot peaches to warm sterilised jars. Pour over the passionfruit syrup, covering the peaches. Seal immediately.
  4. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • This recipe can be made with either freestone or clingstone peaches. You can remove the stones from clingstone peaches by cutting and twisting the peach to open it, then using a teaspoon to scoop out the stone, taking a small amount of flesh with it. When stoning peaches you may like to scrape the red flesh from their cavities, as it tends to darken once preserved.
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