Please assign a menu to the primary menu location under menu
Canning & Preserves

Spiced Peach Confiture

Confit, which is the past participle form of the French verb confire or “to preserve”, is most often applied to preservation of meats, especially poultry and pork, by cooking them in their own fat or oils and allowing the fats to set. However, the term can also refer to fruit or vegetables which have been seasoned and cooked with honey or sugar until the mixture has reached a jam-like consistency. Savory confits, such as ones made with garlic or tomatoes, may call for a savory oil, such as virgin olive oil, as the preserving agent.

Spiced Peach Confiture

Course Breakfast


  • 2-3 lbs. peaches fresh, peeled, cored and sliced
  • 2 cups brown sugar per pound of peaches, approx.
  • 1 tbsp. anise ground
  • 1 tbsp. cardamom ground
  • 2 tbsp. cinnamon ground
  • 1 tbsp. cloves ground
  • 1 tbsp. ginger ground
  • 2 tbsp. nutmeg ground
  • vanilla extract (pure if possible)


  • In a large stockpot or Dutch oven, bring water to a boil.
  • Place the peaches and brown sugar in the pot.
  • Continue to boil mixture and stir frequently.
  • The mixture will thicken in approximately 45 minutes to an hour.
  • Add remaining spices.
  • Reduce to heat and simmer 1-2 hours until the fruit has taken on a dark orange color and is almost caramelized.
  • Cool completely before refrigerating.


Note: The faster you cook the confiture the brighter the color will be.
If you make this recipe, be sure to tag your photo #HoneybellsCookery.
Leave a Reply