Honey Spiced Peaches Canning Recipe

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor, while margarine is often less expensive.

Blanch 8 pounds of peaches.

Cut peaches in half and remove pits, trimming any leftover pit pieces with a pairing knife.

Check for bruises and remove any damaged areas.

Slice peaches into half-inch slices and place in a bowl to prevent browning.

Make syrup with 4 cups water, 1 cup sugar, 1.5 teaspoons cinnamon, 0.75 teaspoons allspice, 0.5 teaspoons cloves, and 2 cups honey; bring to a simmer on the stove.

Add sliced peaches to the simmering syrup and gently mix; set a timer for 3 minutes.

Fill quart-sized jars with peaches, leaving 1/2 inch of headspace, ensuring syrup is mixed with peaches.

Use a wooden chopstick to debubble the jars.

Wipe the rim of the jars with a clean damp cloth to ensure a good seal.

Place lids and rings on jars fingertip tight; use superb canning lids for better quality.

Submerge jars in boiling water bath by 1 to 2 inches of water and process for 25 minutes at sea level (30 minutes at 12,200 ft).

After processing, turn off heat, remove lid, and let jars cool for 5 minutes.

Place jars on a heat-resistant surface, 1 to 2 inches apart, to cool quickly for 24 hours.

Check seals by pressing the center of the lid; if it is depressed, the seal is good.

If any jars didn't seal, refrigerate and use immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens