Preserved Peach Slices With Maderia

My tastes seem to be changing as I get older.  I still love ultra-spicy things but my entire palate around preserving is becoming far more simple, especially with fruit.  I`m hedging more and more to the simple techniques used by generations long past with as little sugar as possible.

Preserved Peach Slices With Maderia Preserving Recipes Peach Maderia

I was excited to see that peaches were our target for the Tigress Can Jam this month – they are one of my annual favourites.

Peaches are generally acidic enough to get away to can in a light simple syrup or even water (reference here).  This years were canned with water and a tablespoon of Maderia (a Spanish fortified wine).  We actually used the water we boiled to peel the peaches as it was already heavily flavored with the sweetness of the summer harvest.

Here`s how to do it:

  1. Start by peeling peaches.  The quantity is up to you but know that it takes about 2.5 pounds to fill a quart jar.
  2. Cut them in to slices (freestone peaches are best for this as the pits are happy to release the flesh of the fruit).
  3. Pack them (cold) in hot, sterilized jars.
  4. Pour 1 tablespoon Maderia (you can use less or omit if you`d like).
  5. Top with boiling water, leaving half-inch headspace.
  6. Remove excess air, add more boiling water if needed.
  7. Place lids, tighten, and hot water bath. A quart needs 30 minutes, a pint needs 25.

This photo was inspired by the scary start of Autumn (peaches are about the least-scary thing in the world and I thought their branding could use a little toughening up):

Preserved Peach Slices With Maderia Preserving Recipes Peach Maderia

Yay for peaches – scary or not!


  1. Yummy! My friend and I were going to do peach jam on the weekend but I think we might just do this instead! Thanks!

  2. I’m late to the September canjam dance! But it did allow me to peruse some delish recipes (including your’s!) and call it out in my post.

    Here’s mine:

    Looking forward to october!

  3. Kate McCray says:

    I think you mean Madeira, a Portuguese wine actually named for the island of Madeira.

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