Juicy peaches, local lemons, rosemary from the garden … this is summer in a jar! Enjoy this fruity cordial mixed with water, sparkling water, wine, lemonade, or ginger ale - or make a batch of fruit punch or iced tea with extra fruit slices added, to share with others.

Yield: around 14 cups
Peaches, Fresh or Frozen (Thawed)
1kg (2 1/4 pounds)
Lemon Juice (Fresh or Bottled)
4 cups
White Sugar
3 – 6 cups
Rosemary, Fresh
1 sprig (small or large piece, as desired)
1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2.  If using fresh peaches: rinse fruit in water and drain gently. Discard stalks and damaged fruit (spoilt fruit will affect the flavour, reduce storage period and increase risk of spoilage). Halve peaches and remove stones. Dice fruit.
Peaches can be peeled if you prefer but we recommend leaving skin on for the lovely colour it creates.
    If using frozen peaches: place frozen fruit into pot/steamer for juicing immediately to reduce oxidising (browning).
3.  Juice peaches via steam juicing, OR electric juicer OR by placing the diced peaches into a pan, covering with water and simmering (covered) for 15-20 minutes until the peaches are very soft. Then drain the juice (or puree then strain) to remove some/all of the pulp. Collect the peach juice underneath.
Tip: using peach juice (instead of pureed peaches) makes a smoother, pulp-free peach cordial, so taking the time to juice them properly ensures your cordial isn’t pulpy.
4.  Prepare jars/bottles (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
5.  Place lids into a heatproof bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
6.  Measure 4 cups of peach juice, the lemon juice and 3 cups of sugar into a large pan and whisk well. Heat on medium and whisk occasionally while the sugar dissolves, but don’t allow the mixture to boil. Add the fresh rosemary into the pan to infuse. Add remaining sugar in 1/2 cup amounts until sweetened to your liking (remember it will be diluted when served, so we suggest tasting a tablespoon of cordial added to a glass of water – or quantity as desired – to check the sweetness and flavour before bottling the cordial). When you are happy with the flavour, return the cordial to a boil (88°C/190°F) then turn the heat off and discard rosemary and foam (if any foam has appeared).
7.  Remove empty jars/bottles from the hot water and place onto a heatproof surface i.e. tea towel. Pour the hot peach rosemary lemonade cordial into the hot jars/bottles, filling to 0.5cm (1/4 inch) from the rim. TIP: use a jug and jar funnel to fill jars.
8.  Wipe jar rims with a clean, damp cloth to remove any cordial residue.
9.  Remove lids from bowl of hot water and seal jars/bottles i.e. twist to secure “fingertiptight”.
10.  Return jars/bottles of cordial into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
11.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
12.  The next day, check jars have sealed before labelling and dating clearly.
13.  Store jars of peach rosemary lemonade cordial in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
14.  Refrigerate jars upon opening and consume contents within 6-8 weeks.
o  Yellow or white peaches can be used in this recipe – we prefer yellow for the flavour;
o  You can use 100% fruit puree for the cordial, or strain to remove any pulp – the pulp makes excellent fruit leathers in the dehydrator, or stewed fruit/cobbler, or simply served with yoghurt or custard!
o  Leave the rosemary out, adding a fresh rosemary sprig into each glass when serving.
Processing Time for  PEACH ROSEMARY LEMONADE CORDIAL  in a Boiling Water Canner

Jar Size
≤ 1,000
1,001 - 3,000 feet
3,001 - 6,000
≥ 6,000
Hot Pack
≤ 1 Litre (quarts)
15 minutes
15 minutes
15 minutes
20 minutes
Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: www.foodpreserving.org
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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