Prepare a bowl of ice water large enough to hold all
the peaches. If you do not have one, you may need to do this
in batches. Bring a large pot of water to boil. Drop the
peaches in for 5 seconds and then carefully lift them out and
place them in the ice water. This will help you to peel the
fruit. Once peeled, remove the pits and cut the fruit into
Place the peaches, sugar and lemon juice in a non
reactive pot and macerate for 3 hours.
Simmer for one hour or until desired consistency.
Just before taking off the heat, add the flowers and
mix them into the compote. Immediately transfer to prepared
canning jars (while still boiling) and seal the jar. Turn the
jar upside down for five minutes before turning right side up
to store. As the fruit cools it will create a vacuum seal for
your preserve. This will last sealed in the refrigerator for
up to 3 months but I don’t think it will last that long.