Peach Fondue Canning Recipe
Capture the taste of summer with this irresistible Peach Fondue Canning Recipe, a delightful combination of sweet, spiced peaches in a smooth, fondue-style sauce perfect for dipping or drizzling. Crafted with freshly pureed ripe peaches, a touch of zesty lemon juice, warm spices like cinnamon and ginger, and a hint of vanilla, this recipe elevates canning to an art form. The step-by-step process ensures a silky, perfectly thickened sauce that transforms into a pantry staple you’ll enjoy year-round. Ideal for pairing with fresh fruit, pound cake, or even savory charcuterie boards, this canned peach fondue is a true celebration of seasonal flavors, sealed and preserved for lasting enjoyment. Suitable for beginners and experienced canners alike, this recipe combines simplicity, bold flavors, and long-lasting enjoyment.
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Recipe Information
Ingredients
- 8 cups (peeled, pitted, and pureed) Fresh ripe peaches
- 4 cups Granulated sugar
- 0.5 cup Fresh lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 1 teaspoon Pure vanilla extract
Instructions
Begin by preparing your canning jars and lids. Wash them thoroughly in hot, soapy water, rinse, and sterilize them by boiling in a large pot of water for at least 10 minutes. Let them air dry on a clean towel.
To prepare the peaches, blanch them in boiling water for 1 minute and then transfer them to an ice water bath. Gently peel off the skins, remove the pits, and puree the peaches in a food processor or blender until smooth. You’ll need 8 cups of pureed peaches.
In a large, heavy-bottomed saucepan, combine the peach puree, granulated sugar, lemon juice, ground cinnamon, and ground ginger. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Reduce the heat to low and let it simmer for about 45-60 minutes until the mixture thickens to your preferred consistency for a fondue-style sauce. Stir occasionally.
Once thickened, stir in the vanilla extract and remove the saucepan from heat.
Ladle the hot peach fondue mixture into the prepared sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean damp cloth to wipe the rims of the jars to ensure a proper seal.
Place the sterilized lids on the jars and secure them with rings until just finger-tight.
Process the jars in a boiling water canner for 15 minutes, making sure the jars are fully submerged and covered with at least 1-2 inches of water. Adjust for altitude as needed.
Carefully remove the jars from the canner and place them on a clean, dry towel. Let them cool undisturbed for 12-24 hours. Check that the lids have sealed (the center of the lid should not pop up when pressed).
Store the sealed jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal properly and use within a month.
Nutrition Facts
Calories |
3845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 998.2 g | 363% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 963.2 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3760 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
