Spiced Peaches

By Hklbrries

Select peaches that are ripe and ready for eating. Look for cling-free peaches (also called freestone). This will make pitting peaches much easier.

Ingredients

• 5 1/4 cups water
• 2 1/4 cups sugar
• 12 whole cloves
• 2 (3- to 4-inch) cinnamon sticks
• 8 to 10 pounds fresh peaches

Details

Servings 5

Preparation

Step 1

In a large saucepan, combine water, sugar, cloves and cinnamon sticks. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Let stand 30 minutes. Using a slotted spoon remove cinnamon sticks. Leave cloves in syrup, if desired.

Bring a large saucepan of water to boiling. Fill a large bowl with ice water. Carefully lower 2 or 3 peaches into boiling water for 30 to 60 seconds. Use a slotted spoon to transfer peaches from boiling water to ice water. When peaches are cool enough to handle, remove skin. Repeat with remaining peaches.

Cut peaches in half and remove the pits. Slice peaches.* Pack peaches into hot, clean quart jars.

Return syrup to boiling. Cover peaches with hot syrup, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids.

Process filled jars in a boiling-water canner 25 minutes (start timing when water returns to a boil). Remove jars from canner; cool on racks.

*Tip: To prevent sliced peaches from darkening, treat wtih ascorbic acid color-keeper solution. Follow package directions for treating peaches.

Nutrition Information:
Per (3/4-cup) serving
127 calories
0 g total fat
0 g saturated fat
0 mg cholesterol
1 mg sodium
32 g carbohydrates
2 g fiber
1 g protein