Delicate floral notes lift up the flavours in this peach conserve. Try it on a cracker with a piece of aged cheddar. It’s amazing!
I’ve been making peach conserve.
I was lucky enough to score a whole lot of free peaches. A lady I garden for has a tree and heaps had blown off and fallen to the ground. They were the peaches one might walk past and not pick up. You know, a bit battered, bird pecked, covered in dirt and spider webs…
But I think, awesome, free food! So I picked them all up to stew.
I’ve made a sticky, sweet, delicious conserve with peaches, thyme and lavender. Thyme and peach go together so well, and the addition of lavender brings out the floral notes in the peach. This is excellent with a piece of aged cheddar!
Sugar, peaches and some thyme are cooked down slowly until the peaches are soft and falling apart. I don’t bother peeling them, I like the candy like texture the peel brings to the conserve.
Once the sugar has dissolved, keep the peaches boiling on low/medium heat to reduce until they turn into a dark amber. Then I add in a little more fresh thyme and lavender flowers and cook it for a little longer to let those flavours infuse.
Then it’s poured into clean, sterilised jars and sealed tight. Pop the jars in a boiling water bath for 20 minutes to seal them well, especially if you’re planning to store the conserve.
Once sealed well it will last 12 months, but once opened keep in the refrigerator and use within a month.
Peach Conserve with Lavender and Thyme
Ingredients
- 650 grams peaches stones removed, chopped into chunks
- 325 grams sugar
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 tablespoons fresh thyme leaves
- 2-3 lavender flower heads
Instructions
- In a saucepan, on medium heat, combine the sugar, peaches, 1 tablespoon of thyme leaves, salt and the lemon juice. Bring to boil, stirring until the sugar has dissolved.
- Let the conserve simmer away for 45 minutes to an hour, stirring occasionally until it starts to reduce and turn a dark amber. Stir through the remaining thyme leaves.
- Break apart the lavender flowers and stir through. Keep simmering the conserve for another 10 minutes until it’s thick. Place a spoonful on a plate, let it cool and then run your finger through it. If the conserve doesn’t run or bleed back into the middle where you made a line, it’s ready.
- Pour into two steralised 250g jars. Seal and place in a boiling water bath for 20 minutes.
- Store in a cool dark place for up to a year. Once opened keep in the refrigerator and use within a month. Served best with cheese and crackers.
Nutrition
Have you made this? Tag me and let me know! @home_grown_happinessnz
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.
i thought i might try this with Louisa plums, do you think that will work?
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!