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Easy Peach Preserves Recipe (Lavender & Thyme)

Delicate floral notes lift up the flavours in these peach preserves. Try it on a cracker with a piece of aged cheddar. It’s amazing!

At the end of summer, peaches are in abundance and it is the time to start canning fresh peaches, turning them into peach preserves so they can also be enjoyed in the cold winter months. 

In today’s post, I have made sticky, sweet peach preserves with thyme and lavender. This peach preserve is excellent on a cracker with a piece of aged cheddar!

Birds eye view of a jar filled with orange peach preserve with thyme leaves and a spoon handle poking out the top of the jar. The jar is on top of a wooden background with lavender flowers scattered around a half peach and a jar lid.

The Flavours 

Peach itself is quite flavourful but the addition of thyme and lavender really lifts it. Thyme and peach go together so well in general but the extra addition of lavender brings out the floral notes in the peach. 

Any fresh lavender variety can be used, though the English lavender has the best flavour for cooking.

Birds eye view of 8 lavender flowers with stems bunched on a white bench on the lower left with 6 thyme stems at the the top almost reaching the lavender

Jams, Preserves and Conserves

Let’s answer some questions first like what is a preserve? And what is the difference between a jam and a conserve? What is the difference between preserves and jam? 

How to make Preserves

Preserves are made from whole fruits or pieces of fruit that have been cooked down with sugar into a scoopable or spreadable mixture. The thickness of the preserves can vary but the main thing is that it contains pieces of fruit that have been cooked down but pieces can still be seen. Preserves can be made with or without pectin. This homemade preserves recipe is a peach preserve without pectin. 

How to make Conserves

Conserves are made with two or more varieties of fruit that have been cooked down until thick and spreadable. Sometimes raisins and nuts can be added for flavour and texture. 

How to make Jam

Jams are made of crushed fruits and sugar that have been cooked for a long period of time. This concentrates the jam flavour but also lets it thicken. When the jam cools it should have a gel-like texture. Jams can also be made with added pectin which decreases the cooking time. 

And what is pectin? Pectin is a natural gelling agent found in fruits and veggies. The pectin you find in the shop usually comes from either apples or citrus as they are naturally high in pectin. 

Preparing the Peaches 

There is no need to peel the peaches in this recipe which means it is super easy to prepare. The peel in fact helps to bring a delicious candy-like texture to the preserves. 

Chunks of peach in a glass bowl half covered with sugar and thyme. A large wooden spoon in the bowl at the top

How to Make Peach Preserves

Chop the peaches into chunks and remove the stones. Add them to a large saucepan over medium-low heat along with sugar, lemon juice, salt and fresh thyme. 

Stir this all together while the peaches release their juices and the sugar dissolves. Once the sugar has dissolved, keep the peaches simmering until they soften and break apart. Near the end of the cooking time, fresh lavender is added and left to infuse.

Once cooked it is poured into clean jars and sealed tight. 

Close up picture of chunks of peaches sitting in syrup with lavender sprinkled on top of the peaches. The syrup is bubbling during the cooking process of the peach preserve.

Long-Term Preserving 

To store the peach preserves long-term, lower the jars into a large saucepan of water and if possible, add any extra water needed to cover the jars by 2cm. A rack or something similar should be placed in the pot first to keep the jars from sitting directly on the bottom of the pot. If you don’t have a rack, you could use the lids of your spare preserving jars instead. Bring the water to the boil and once boiling keep it at a rolling boil for 15 minutes.

Once the jars are cooled, check that the buttons on the lids are concave and remove any preserving jar bands if that’s what you’ve used. Label the jars and store them in a cool, dark place for up to 12 months. 

Jar filled with orange peach preserve with thyme leaves and a fork slightly lifted out of the jar holding some preserve. The jar is on top of a blurry wooden background with 3 lavender flowers scattered around a half peach behind the fork in the top left

Want to make something else with your peaches or peach preserves? Try these recipes!

Spread your peach preserves on these recipes.

Looking for more preserving recipes? Try these!

Birds eye view of a jar filled with orange peach preserve with thyme leaves and a spoon handle poking out the top of the jar. The jar is on top of a wooden background with lavender flowers scattered around a half peach and a jar lid.

Easy Peach Preserves Recipe (Lavender and Thyme)

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Delicate floral notes lift up the flavour of the peach in this sticky, delicious preserve. Try it on a cracker with a piece of aged cheddar. It’s amazing!

Ingredients

  • 1 kg peaches, stones removed, chopped into chunks
  • 400 g granulated sugar
  • 1/2 tsp salt
  • 1/4 cup lemon juice
  • 2 Tbsp fresh thyme leaves
  • 4 lavender flower heads

Instructions

  1. In a saucepan, on medium heat, combine the sugar, peaches, thyme leaves, salt, and lemon juice. Stir it together while the peaches release their liquids and the sugar dissolves. Bring it to a boil.
  2. Let the preserves simmer away for 45 minutes to an hour, stirring regularly until it starts to reduce and thicken.
  3. Break apart the lavender flowers and stir through. Keep simmering the preserves until thick. You can break the peach chunks up a bit more as you stir.
  4. To test if it is thick enough, place a spoonful of the preserves onto a cold plate. Let the preserves cool and then run your finger through it. If it doesn't run or bleed back into the middle where you made a line, it's ready.
  5. Pour into two clean 500ml/1 pint jars.
  6. To store the peach preserves long-term, lower the jars into a large saucepan of water and add any extra water needed to cover the jars by 2cm. A rack or something similar should be placed in the pot first to keep the jars from sitting directly on the bottom of the pot.
  7. If you don’t have a rack, you could use the lids of your spare preserving jars instead. Bring the water to the boil and keep it at a rolling boil for 15 minutes.
  8. Once the jars are cooled, check that the buttons on the lids are concave and remove any preserving jar bands if that's what you've used. Label the jars and store them in a cool, dark place for up to 12 months. 
  9. Once opened keep in the refrigerator and use within a month. 
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 134Total Fat: 0.2gUnsaturated Fat: 0gSodium: 51mgCarbohydrates: 34.7gFiber: 1.3gSugar: 34.7gProtein: 0.8g


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5 Comments

    1. Hey yup plums would work but instead of thyme and lavender I’d pair with something like basil and orange or mint and orange, or honey and ginger. sorry for the late reply!

  1. we had heavy rain and they started splitting so i had to pick them, I already made plain jam and also some chutney, substituting for peach, which has ginger in it .. yummy , the jam is a lot like apricot.

  2. If you are using culinary lavender instead of from the plant- how much lavender would you use?

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