These Honey Spiced Peaches are an easy way to preserve your summer peach harvest.
I had some peaches from the CSA and a neighbor also gifted me some from their tree. I didn’t feel like standing over a hot stove to make jam today. So, I decided to can them to use later, probably in Aunt Geneva’s Peach Cobbler recipe.
The recipe is another winner from my guide to all things canning: The Ball Blue Book Guide to Preserving. (affiliate link!) If you have never tried canning before, water bath canning is EASY! Especially a recipe like this one that does not involve gelling. Get all of the details from Ball/Kerr here.
In case you need tips on peeling peaches, here’s my easy method:
Honey Spiced Peaches
- 4 lb peaches
- 2 cups water
- 1 cup honey
- 1/2 cup sugar
- 3 sticks cinnamon
- 3/4 teaspoons whole allspice
- 3/4 teaspoons whole cloves
- 3 pints canning jars with lids sterilized
- Blanch peaches to remove peel. Slice in half and remove pit.
- In a medium saucepan, combine water, honey and sugar. Cook over medium heat until the sugar dissolves.
- GENTLY add peaches and stir until coated in syrup. Cook until peaches are heated, about 3 minutes.
- Pack hot peaches into hot jars, leaving 1/2 inch head space.
- Add a cinnamon stick, 1/4 teaspoon cloves and 1/4 teaspoon allspice to each jar. Remove air bubbles from jar, add extra syrup if needed.
- Adjust two piece cap. Process in a boiling water canner for 20 minutes
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