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 These sweet peaches preserved with jalapeno and lime makes a small batch for easy canning but you can easily double the recipe to make more jars. Try as a side dish for barbecued ribs, grilled chicken or fish. Serve these peaches for dessert with a scoop of vanilla ice cream or with a drizzle of salted caramel and dark chocolate for a flavour explosion.

Makes 2 (1L) jars

recipe name


 For even spicier peaches, double the jalapeno.



5 lb ripe Ontario peaches (2.5 kg)
1 lemon
1 1/2 cups granulated sugar (375 mL)
1/4 cup lime juice (60 mL)
1 small jalapeno, thinly sliced into 8 rounds


 Place clean jars and screw bands in a pot of boiling water fitted with a metal canning rack. Cover with water. Bring to a boil; boil for 10 minutes. Remove from heat and let stand in hot water until needed.

Bring a saucepan of water to a boil; remove from heat. Place seal lids in saucepan, let stand in hot water for at least 5 minutes or until ready to use. Jars, bands and lids must be kept hot until ready to fill.

Wash peaches and score with an “X” at the bottom. Bring a large saucepan of water to a boil. Blanch peaches for 30 to 60 seconds or until skins start to loosen. With a slotted spoon transfer quickly to a bowl of ice water until cool; slip off skins. Halve, pit and slice peaches. Add to bowl of water with lemon juice to prevent browning.

Meanwhile, combine 3 cups (750 mL) water and sugar in a large saucepan set over medium-high heat. Boil for 5 minutes or until the sugar is completely dissolved.

Drain peaches from lemon water; discard lemon water. Place peaches, lime juice and jalapeno slices in saucepan; return to a full boil and boil for 1 minute. Fill the jars with peach and jalapeno slices. Strain the syrup over the peaches leaving 1/2-inch (1 cm) headspace from the top of the jar.

Insert a non-metallic utensil to remove any air bubbles. Add more syrup to raise level and maintain a 1/2-inch (1 cm) headspace. Wipe the jar rims with a clean paper towel to remove any food residue. Center the hot lids on the clean rims and screw on the bands until resistance is met, then increase to fingertip tight.

Return the filled jars to the canner and ensure the jars are covered with at least 1-inch (5 cm) of water. Cover the canner and bring to a full boil. Process the jars for 30 minutes, starting the time from when the water returns to a full boil.

After boiling, lift the jars slightly so that the lids are exposed above the water, wait 5 minutes and carefully lift the jars from the canner. Place them on a cooling rack or a flat surface lined with a towel. Cool undisturbed for 24 hours. Do not retighten the lids. While the jars cool you will hear popping sounds and the lids should curve downwards. This indicates that the seal has formed. If the jars fail to seal, refrigerate and consume within 1 week.

Label and store in a cool dark place. Use within 1 year.

Nutritional Info

 PER SERVING (1/2 cup): about 124 cal, 1g pro, 0.5g total fat ( 0g sat fat), 32g carb, 2.5g fibre, 0mg chol, 0mg sodium. % RDI: 13% vitamin A, 14% vitamin C, 0.5% calcium, 1% iron.

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