How to Can Honey Lavender Peaches

Have you ever canned fruits or vegetables? I didn’t start canning until a few years ago.

I was always afraid to do it, thinking it would take a ridiculous amount of hours.

Well, I’m happy to say canning food is fairly easy and it doesn’t always take all day.

Case in point, this recipe for canned honey lavender peaches that are oh so good!

(Recipe at end of post)

Honey Lavender Peaches served with Vanilla Bean Ice Cream. Mmm good!I canned these peaches a few weeks ago.

Last night I served them with vanilla bean ice cream.

It just doesn’t get any better than this!!


Fresh Southern Illinois Peaches ready for canningOur local farm market had fresh Southern Illinois peaches that were perfectly ripe.

I have to admit, I ate one while canning them. It was too good to resist.


How to skin peaches for canningTo remove the peach skins, you boil them for about a minute.

The skins slip right off. I find peaches easier to skin than tomatoes.


Canned Honey Lavender Peaches served with Vanilla Bean Ice CreamServe your Honey Lavender Peaches with vanilla ice cream for the perfect dessert.

Hubby really loved these so I’m going to can some more while Illinois peaches are still fresh.

That way we can enjoy them during the winter months.


How To Can Honey Lavender Peaches. So easy!The only thing that would’ve made this dessert better,

is if I’d made the ice cream from scratch. Hmmm …

I think I’ll do that next time!

Honey Lavender Peaches


  • 15 pounds ripe peaches
  • 4 cups water
  • 1 3/4 cup honey
  • 2/3 cup sweet white wine
  • 1 tablespoon dried lavender buds
  • 1/2 teaspoon salt
  • 1 lemon


  1. To prepare and skin your peaches, bring large pot of water to boil. Cut a small x on bottom end of each peach. Lower a few peaches at a time into boiling water and let boil for approximately 30 to 60 seconds. Use a slotted spoon and transfer peaches to large bowl of ice water. When cool enough to handle remove peaches from ice water. Find the small x and peel back the skin from the peach. The skins should slip right off but if stubborn, use a small sharp knife to help peel the peach. Cut peaches in half lengthwise and remove the pits. You can also quarter the peaches if you'd like smaller sizes.
  2. To make the syrup, combine the water, honey, wine, lavender, and salt in a Dutch oven. Cook and stir over medium heat until your honey is dissolved. Use a vegetable peeler to cut 2 to 3-inch strips of peel from the lemon, and then scrape off any white portions. Keep the peels and place the lemon in the fridge for another use.
  3. Pack your peaches cut side down into hot sterilized canning jars along with lemon peel, leaving 1/2-inch headspace. Ladle hot syrup over peaches and distribute lavender evenly among jars, maintaining your 1/2-inch headspace. Wipe jar rims and adjust lids and screw bands onto jars. Process your filled jars in a boiling water canner (I use a large, deep soup pot) for 25 minutes (start timing when water returns to boil). Make sure the water covers the tops of the jars. Remove jars from your canner or soup pot and cool on wire racks. Store in your cupboard until use. Makes 8 quarts or 12 pints.

Recipe Notes

77 calories, 0 grams fat per 1/2 cup.



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  1. I retired last year and this is the first time I have ever tried canning. So far I made strawberry jam, tomato & bacon jam, pear jam, peach and apricot jam and just yesterday I made dilly beans. I am having so much fun doing this. I can’t wait until my tomatoes are ripe so I can make sauce. Thank you for sharing this recipe, do you have any more?

  2. You’re pretty ambitious lady. I’ve never canned and don’t plan to. Can remember when we lived in Cleveland, OH, my aunts, Grandmother and Mother were canning for days it seemed. We had a big family garden at one of aunt/uncles places so they had lots to can, all of them. We all helped take care of garden so we’d all have food. Yummmm. Can remember eating tomatoes right out of field.
    When we lived in KY we’d stop at one farm on way to Bowling Green that sold corn right out of field, peaches and cream, oh so good.
    Had neighbor in MT that canned all the time also, they had big garden every year. I’d never eaten raspberries until I picked them right off vine, so good. We had wild black berries and strawberries around our yard in Cleveland, have so many good memories of when we lived there. Had lots of cousins, aunts and uncles, my Mother was one of seven. Lots of fun family times.
    We left in 1950 to move to Tucson due to my brother having asthma so bad.
    Do you have memories from when you were a kid? Enjoy those delicious looking peaches and that ice cream, you stinker teasing me. Looks so good. Happy weekend

  3. Thank You jennifer for the peach recipe,i can’t wait to make them for my family. Thank you also for your blog it has been helping me feel a bit normal. In july i became a widow and my world is a little upside down.

  4. Oh my, I know what hard work it is to can peaches. I used to help my Mother can peaches, not honey lavender peaches, they were absolutely amazing in the winter months. The difference in the store bought canned peaches and home-canned is totally amazing, I bet yours are delicious!