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Peaches Supreme

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“This is another recipe from Barbara Ciletti's "Creative Pickling at Home." Ciletti states, "This recipe blends fresh peaches with crushed raspberries and a touch of nutmeg...As an option, place one peach seed in the bottom of each jar before packing. The flavor will be memorable." They are yummy plain or as a filling in cobblers or crisps. Try to consume them within 6 months for best flavor.”
1hr 10mins
2 quarts

Ingredients Nutrition


  1. Wash and drain the peaches.
  2. Bring 2 quarts of water to a boil in a large saucepan. Place the peaches in a wire basket, and dip them into the boiling water (or use a slotted spoon). Allow the peaches to stay in the pot for 2 minutes. Remove the basket, plunge the peaches inot a pan or sink of ice water, then drain.
  3. When the peaches are cool enough to handle, slip off the outer skins, cut in half and remove the pits. Place the peach halves in a colander and rinse quickly. Set peaches aside to drain while preparing the pickling solution.
  4. In a medium saucepan, bring the raspberries, sugar, wine vinegar, and nutmeg to a boil. Allow the mixture to bubble for 2--3 minutes. Lower the heat while packing the peaches, but remember to keep the liquid very hot.
  5. Gently spoon the peaches into hot, sterilized canning jars (with an optional cleaned and blanched peach seed). Pour the hot raspberry liquid over the fruit, leaving 1/2 inch head space.
  6. Release the air bubbles. Clean the rims of the jars.
  7. Add the lids (follow manufacturer's instructions) and rings and tighten only fingertip tight.
  8. Process in a hot-water bath for 25 minutes. Remove and set aside to cool in a draft-free area before storing.

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