Peaches with lemon myrtle and pepper leaf

Yield: 8 x No. 31 Bottles

The subtle lemony notes of the lemon myrtle work beautifully with the honey and the pepper leaf gives a subtle back note.


9 kg box of peaches or nectarines, stalk removed and blanched or pealed with sharp knife or peeler.
4 Lemons halved
2/3-cup raw honey
8 cups water
40 g Lemon myrtle (Backhousia citriodora)*
30 g Pepper Leaf (Tasmannia Lanceolata) often known as native or mountain pepper *


Before you start, run the jars through the dishwasher.


1. Prepare your syrup.  In a large saucepan, heat 8 cups of water.  When the water comes to a boil, add raw honey.  Stir and bring back to a boil. When the syrup starts to boil, turn the heat to low.  If you want it a little bit sweeter, add honey to taste. Strain

2. Blanching - Fill a large pot with water and bring to a boil. Blanch in batches, add 8-9 peaches into the large pot filled with boiling water for 45-60 seconds. Immediately immerse in a bowl filled with ice water. The skins of the peaches and nectarines should slide right off. Cut your peaches in half and remove the pip. Leave them in halves or slice.

3. Add a squirt of lemon juice into each No 31 bottles. (This will prevent your fruit from browning while in storage).

4. Add your peach slices or halves into the jars. Make sure to pack tightly, cut side down and overlap evenly.

5. Top up the bottle with the syrup (room temperature ensuring to leave a 12mm headspace at the top of the bottle).

6. Place the lid on top of the bottle. It should slide neatly onto the rubber seal;

7. Lock the lid in place by using the clip. This simple clip places pressure on the lid, allowing air inside the bottle to escape during the cooking process, without allowing water into the bottle.


 *Chefs Note: Buy Lemon Myrtle on line from Australian Rainforest products and Pepper leaf on line through Diemen Pepper

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