Peach Saffron Preserves Recipe – Step-by-step recipe for creating peach preserves with exotic saffron and a hint of cinnamon. Seasonal summer jam.
Although commonly believed to have originated in Persia, peaches actually came from China, where they were a symbol of immortality as early as 550 B.C.E. They were introduced to America during the colonization of the New World. Eventually they began growing wild in areas of the American South, Southwest and Mexico, which led botanists to incorrectly suppose that the fruit was native to the New World.
The two most common peaches we see today are clingstone and freestone. Clingstone peaches are better suited to processing since the flesh of the fruit “clings” to the pit or stone. Freestone peaches separate cleanly and are great for eating fresh or using in baked goods, like tarts, when appearance is important. It has been said that Queen Victoria served fresh peaches wrapped in cotton cloth at the end of each meal.
I recently purchased a book called The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux by Paul Virant and Kate Leahy. It’s a terrific resource for home preserving. In the book I found a recipe for Peach Saffron Preserves. I am a big fan of saffron (see more recipe ideas below) and had never thought to combine it with peaches. The saffron brought out a lovely earthy flavor in the fruit and gave it complexity. I adjusted the sugar to taste and added a touch of salt and cinnamon, which took the whole concoction in a slightly exotic direction.
Don’t overwhelm these preserves with sugar; they’re best when made subtly sweet, allowing the saffron flavor to shine. I eat it by the spoonful. It’s lovely on whole grain toast or served alongside a nutty cheese. Enjoy!
More Saffron Recipe Ideas
Dairy Free Saffron Scalloped Potatoes
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Peach Saffron Preserves
Ingredients
- 3 pounds peaches pitted and quartered
- 3/4 cup sugar or more to taste
- 4 teaspoons freshly squeezed lemon juice
- 1 teaspoon saffron threads be sure to use good quality saffron
- Pinch salt
- 1/8 teaspoon cinnamon
NOTES
Instructions
- Combine peaches, sugar, lemon juice, saffron threads and salt in a large sauce pot.
- Cook over medium heat until boiling. Reduce heat to medium low and and cook for 30 minutes. Taste the mixture; add additional sugar to taste, if desired. Some peaches will be less sweet than others and require more sweetening, however don't add too much sugar or you'll overpower the subtle saffron flavor.
- Remove from heat and process the mixture through a food mill. Be sure to turn the handle in both directions so that you get the most of out your fruit.
- Return the mixture to the sauce pot and add cinnamon. Bring to a boil and cook for an additional 15 minutes.
- Allow preserves to cool and transfer to jars or a container. Store in the refrigerator for up to 4 weeks.
- If you'd like to process your preserves in jars for a longer shelf life, follow the boiling water method instructions and process for 10 minutes. For instructions, click here.
Nutrition
Do you have any experience freezing this? I’d love to enjoy some during the winter when fresh peaches are not available.
Hi Tori, I am blessed right now with an abundance of apricots. What do you think of me substituting apricots for the peaches?
That would be wonderful, I think!
Your husband must be the happiest guy in the world.
I love your site, and I recommend it to everyone of good taste that I know. (Both of them.)
This recipe was so easy and turned out fantastic!!!!!!
Wow! I’ve just come across your website and it’s the best I’ve seen! The historical information is great and you make the recipes so easy to follow with beautiful pictures. I’m going to make falafel right away, and the peach preserve, and and and:-)
Thanks for posting all of these wonderful culinary treats.
You are so kind Anamaria, I’m glad you are enjoying the site!
Can I leave the peaches at the pre food mill stage? I don t mind if there are some pieces in the preserve. After 30 min. of cooking everything will be soft in any case. Do I have to increase the cooking time if I don’t want to run it through the mill?
Love your web site. Discovered it today through Zabar’s
Hi Miriam, welcome! If you don’t mind the fruit chunks/skin pieces then it should be fine. You can cook it down a bit more and use a potato masher if you like to smooth it out a bit until your desired consistency is reached. Enjoy!
letting the mix macerate and have not yet added the cinnamon or salt. saffron tastes a little overpowering. will that change when cooked? Open to suggestions. will hold off cooking it till tomorrow. thanks
It won’t taste nearly the same after it’s cooked. There is a distinct saffron flavor to the preserves, but I don’t find it overpowering. Try cooking it and see what you think.
Hi Tori! I have made this recipe and it is DIVINE!!! I bought the cookbook Preservation Kitchen when it came out in 2012 and have thoroughly enjoyed the delicious and unique recipes! The photography is amazing. I enjoy this jam with Brie for dessert. Although a spoonful always manages to reach my mouth as soon as it’s opened!
Denise– me too! I always take a taste right from the spoon, it is so dreamy.