Honey Spiced Peaches an Easy Way to Preserve Summer

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

From book Ball Blue Book Guide to Preserving

Print Recipe Pin Recipe

Ingredients

  

• 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

Instructions

 

• 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

Notes

These look best with freestone peaches. Cling peaches taste equally delicious, but are a bit harder to pit cleanly.

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