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Canned Peaches with Vanilla Bean, Rosemary & Honey

Gari McMellon
Sweet, floral, and gently herbal, these peaches are preserved in a light honey syrup infused with vanilla bean and fresh rosemary. Perfect for spooning over desserts, pairing with savory dishes, or adding to drinks—store in the fridge or can for shelf-stable use.
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Prep Time 20 minutes
Processing Time 20 minutes

Ingredients
  

  • 2 pounds ripe peaches (4–5 medium), peeled, pitted, and sliced
  • 1½ cups cups water
  • 1/2 cup raw honey (or more to taste)
  • 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
  • 1 rosemary sprig per jar (3–4 inches long)
  • 1 tbsp  fresh lemon juice optional

Instructions
 

 Make the Syrup:

  • In a saucepan, combine water, honey, vanilla bean seeds (and pod), and lemon juice.
    Bring to a gentle simmer over medium heat, stirring until honey dissolves.
    Simmer 3–5 minutes to infuse the vanilla.
    Remove from heat. You may leave the vanilla pod in or discard it.

Fill the Jars:

  • Place a clean rosemary sprig into each sterilized pint jar.
    You can also add the vanilla pod from the syrup.
    Pack the sliced peaches into jars, leaving ½” headspace.
    Pour the hot syrup over the peaches, still leaving ½” headspace.
    Run a utensil along the inside to remove air bubbles. Adjust syrup as needed.
    Wipe jar rims clean and apply lids.

Refrigerator Method (Quick Preserves):

  • Let jars cool to room temperature.
    Store in the fridge and allow 12–24 hours for flavors to develop.
    Use within 2 to 3 weeks.
    Do not store at room temperature without canning.

Optional: Water Bath Canning Instructions

  • To make shelf-stable jars:
    Add 2 tsp bottled lemon juice per pint jar before sealing (required for safe acidity).
    Place filled jars into a boiling water bath, ensuring they’re covered by at least 1 inch of water.
    Process for 20 minutes (adjust for altitude if needed).
    Turn off heat, let sit 5 minutes in water, then remove jars and cool undisturbed for 12–24 hours.
    Check seals. Store sealed jars in a cool, dark place for up to 1 year.

Serving Suggestions:

  • Spoon over ice cream, pound cake, or yogurt
    Pair with roasted pork or grilled chicken
    Serve on toast or biscuits with goat cheese
    Add to sparkling water or cocktails
Tried this recipe?Let us know how it was!