Honey Cinnamon Canned Peaches

By lindaauman

Makes 7 quarts.
If you use pint jars, process for 20 minutes.
This is a very lightly sweetened syrup. Feel free to taste it before you pour it into the jars, and add more honey if you like it sweeter.
Don’t like cinnamon? Simply omit the sticks for basic honey peaches.
A lot of folks add lemon juice or citric acid to their peaches to prevent browning. I didn’t, and I still think the color is ok. Even if they were a bit brownish, it wouldn’t bother me I guess.

Ingredients

• Ripe peaches (2-3 pounds per quart jar)
• 9 cups water
• 1 cup honey
• 7 cinnamon sticks

Details

Adapted from theprairiehomestead.com

Preparation

Step 1

1. Peel the peaches. The easiest way to do this is to dunk them in boiling water for 2 minutes, and then immediately dump them in ice cold water. The skins will come right off. SO much easier than using a knife, and less waste, too.

2. While you are working on your peaches, bring the 9 cups of water, and 1 cup of honey to a boil in a medium saucepan.

3. Remove the pits from the peaches, then halve or quarter them. You could even cut them into small slices, but I like to just cut them in half since it takes less time.

4. Place 1 cinnamon stick in the bottom of each sterilized quart jar.

5. Fill the jar with the peaches, placing them pit-side down (if you are using halves)

6. Fill the jar the rest of the way full with the hot honey-water solution. Leave 1/2″ headspace.

7. Adjust lids and process quart jars in a hot water-bath canner for 25 minutes.