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:

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Honey Spiced Peaches

From book Ball Blue Book Guide to Preserving

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

1. Blanch peaches to remove peel. Slice in half and remove pit.

2. In a medium saucepan, combine water, honey and sugar. Cook over medium heat until the sugar dissolves.

3. GENTLY add peaches and stir until coated in syrup. Cook until peaches are heated, about 3 minutes.

4. Pack hot peaches into hot jars, leaving 1/2 inch head space.

5. 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.

6. Adjust two piece cap. Process in a boiling water canner for 20 minutes

Recipe Notes

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

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