Honey Cinnamon Peaches
The days of summer breezes + warm evenings are coming quickly to a close, but I couldn’t let the summer go without a batch of warm sunshine in the form of fresh peaches.
These will be an absolute delight in the cold, winter months when summer feels far off + just the hint of sun feels nostalgic.
I found this recipe on Alyson Morgan’s blog *surprise surprise* as I love everything she writes, photographs + shares. I didn’t have as many peaches on hand when preparing for the recipe, so I cut all of the ingredients in half - & made 4 jars worth. The syrup came out to just the right amount to fill the jars.
Tip: if your peaches aren’t super ripe, you may use a vegetable peeler to get the skins off - I tried at first with the boiling + ice water method, but mine were still too hard to get off that way.
Here’s the full recipe for your canning pleasures.
Ingredients
8 lb peaches (about 24 small)
1 cup sugar
4 cups water
2 cups honey
1-1/2 tsp whole allspice
3/4 tsp whole cloves
3 sticks cinnamon
Ball ® brand Fruit-Fresh ® (Optional)
3 Ball® (32 oz) quart glass preserving jars
optional: Ball® freshTech Electric Water Bath Canner + Multicooker
Directions
Fill water canner and bring to a boil. Wash and heat jars in simmering water until ready for use. Do not boil. Wash lids and set bands aside.
To peel peaches, make an “X” on the bottom of the peaches using a knife. Prepare a large pot with boiling water and a large bowl with ice water. Plunge peaches in boiling water for 30 to 60 seconds, or until skins start to crack. Dip into ice water and slip off skins. (*alternatively, peel with a vegetable peeler)
Wash, peel, and pit peaches. Leave peaches in halves or cut into slices, if desired.
You can treat your peaches to prevent browning. There are two options. First, combine 2 tsp Ball® brand Fruit-Fresh(R) with 3 tbsp of water. Toss cups of cut peaches in the mixture. Make more Fruit-Fresh mixture as needed to coat all cut peaches. Second, you can submerge cut peaches in a mixture of 1/4 cup lemon juice and 4 cups water. to prevent browning.
In a large saucepan or dutch oven, combine sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
Pack hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
