Spiced Peaches
These spicy peaches are wonderful over cottage cheese, stirred into oatmeal or baked in cobblers, cakes and muffins.
Servings: 3 quarts or 6 pints
Ingredients
- 8 lbs. (about 24 small) peaches or nectarines
- 1 c. sugar
- 4 c. water
- 2 c. honey
- 1 1/2 tsp. whole allspice divided
- 3/4 tsp. whole cloves divided
- 3 sticks cinnamon break in 1/2 if using 6 pint jars
- 3 quart or 6 pint glass preserving jars
Instructions
- Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
- Wash, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Place peaches in an ascorbic acid solution as you prep to prevent browning.
- Combine sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
- Pack hot peaches into three quart hot jars leaving 1/2-inch headspace. Add 1/2 teaspoon allspice, 1/4 teaspoon cloves and 1 stick cinnamon to each jar. Ladle hot syrup over peaches leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process filled jars in a boiling water canner for 20-25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Cook's Note: If preparing six pint jars of peaches add 1/4 teaspoon allspice, 1/8 teaspoon cloves and a 1/2 stick of cinnamon to each jar.
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