Hazy Waters Spiced Peaches

By HazyWaters

This recipe is for canning spiced peaches in a medium syrup. You will want to select firm and fully ripe free stone peaches. They should be a healthy golden color with no green colors.

Ingredients

• 10-12 lbs. of peaches
• Fruit Fresh or 1/4 cup lemon juice
• 4 cups water
• 3/4 cups white vinegar
• 1/4 apple cider vinegar
• 1 3/4 cups of white granulated sugar
• 1/4 cup brown sugar
• 2 cups honey
• 10 whole cloves
• 1 1/2 tablespoons crushed stick cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 crushed allspice berry or 1/8 tsp of allspice

Details

Servings 8
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

1. Prepare jars and lids and set aside.

2. Fill canner with water and start to bring it to a boil.

3. The peaches should be washed, peeled, halved and pitted. Toss peaches with Fruit Fresh or 1/4 cup lemon juice to prevent browning.

1. Combine the water, vinegar, sugars and honey in a stainless steel
saucepan. Bring to a boil.

2. Add cloves, cinnamon, nutmeg, allspice. Bring back to a boil.

4. Pack the peaches in to the jars with the cavity side down in overlapping layers. You want to make sure that you leave at least a 1/2 inch of space from the top of the jar.

5. When done, wipe the rim of the jar to make sure that no particles interfere with the sealing process. Put the lid on and screw the band down and finger tighten.

4. Put the jars in the canner and make sure they are completley covered with water. Cover with lid and bring the water to a boil. Process the pint jars for 25 mintues and quart jars for 30 minutes.

5. Remove the jars and let then cool.