Ingredients
- 1.5 kg ripe peaches, peeled, pitted, and chopped
- 500 ml Quebec maple syrup
- 60 ml lemon juice
- 1 grated tart apple
- 1 pinch salt
Method
- Combine the peaches, maple syrup, lemon juice, grated apple, and salt; rest for 30 minutes.
- Bring to a full boil in a wide preserving pan, then cook uncovered for 25–35 minutes, stirring often.
- Stop when the fruit is glossy and a spoonful wrinkles on a chilled plate.
- Ladle into sterilized hot jars, leaving 5 mm headspace; process in a boiling-water bath for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 750 g white sugar
Conversion used: Replace 750 g sugar with 500 ml maple syrup; the grated apple supplies natural pectin, and no extra liquid is added.
Why Quebec maple syrup: Maple gives the peach conserve a rounded caramel note without masking its floral fruit character. The local syrup replaces refined sugar with a regional ingredient and a shorter supply chain.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →