One of the best ways to preserve the mind-blowing decadence of late-summer peaches in Ontario.

I’ve got the jelly pictured here with vegan yogurt, toasted oats and almonds, and this yummy cereal, for a crunchy & light snack.  Check out other serving suggestions below!

Makes about 2 cups of jelly


  • 2 cups peaches, diced (about 8 peaches)
  • 1 cup raw or coconut sugar
  • 1 tbsp minced fresh ginger
  • 1 cup Chardonnay



1. Bring all ingredients to a boil in a pot.

2. Reduce heat to medium-low and let simmer for about 1½ – 2 hours – until thick but still viscous.  The jelly will set and firm further as it cools in the fridge.

3. Let cool in the fridge for at least 6 hours – overnight preferred.  Serve cold.


Serving ideas…

  • on toast
  • stirred into yogurt
  • as a salad dressing base
  • as a sweet cracker spread
  • baked into filo dough or puff pastry
  • as a syrup base + carbonated water = home-made fizzy drink