This traditional Southern recipe transforms fresh summer peaches into a jarred treasure that captures the essence of home cooking. The fruit is gently simmered in a syrup infused with cinnamon sticks and whole cloves, balanced by a splash of cider vinegar for a bright, tangy finish. The result is tender, golden peaches packed with aromatic spice notes that are both comforting and sophisticated. These spiced peaches are perfect for enjoying straight from the jar as a simple dessert, spooned over yogurt, or used as a topping for pancakes and waffles. The canning process ensures you can savor this seasonal flavor long after the harvest is over, making it an ideal gift for friends and family who appreciate old-fashioned preserves.
Canned Spiced Peaches From The South
Description
This traditional Southern recipe transforms fresh summer peaches into a jarred treasure that captures the essence of home cooking. The fruit is gently simmered in a syrup infused with cinnamon sticks and whole cloves, balanced by a splash of cider vinegar for a bright, tangy finish. The result is tender, golden peaches packed with aromatic spice notes that are both comforting and sophisticated. These spiced peaches are perfect for enjoying straight from the jar as a simple dessert, spooned over yogurt, or used as a topping for pancakes and waffles. The canning process ensures you can savor this seasonal flavor long after the harvest is over, making it an ideal gift for friends and family who appreciate old-fashioned preserves.Ingredients
Directions
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Sterilize three quart-sized canning jars and lids according to manufacturer instructions; keep jars hot until ready to fill.
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In a large heavy kettle or saucepan, combine 8 cups sugar, 2 3/4 cups cider vinegar, and 1 1/3 cups water.
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Tie cinnamon sticks and 4 teaspoons of whole cloves in a double thickness of cheesecloth to create a spice bag; add this bag to the saucepan.
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Place the pan over medium heat and stir constantly until the sugar is completely dissolved.
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Bring the syrup to a boil, cover, and boil for five minutes.
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Uncover and continue boiling for five more minutes, then remove from heat and keep warm.
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While the syrup boils, prepare a large pot of water and bring it to a rapid boil for blanching the peaches.
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Wash the peaches thoroughly. Working with 7 to 8 peaches at a time, plunge them into the boiling water for 30-60 seconds.
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Immediately transfer the blanched peaches into a bowl of cold water to stop the cooking process.
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Gently slip off the skins from the cooled peaches; leave peaches whole or cut in half and remove the pits, keeping whole peaches for traditional presentation.
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Insert one whole clove into the stem end of each peach, or insert several cloves for a stronger spice flavor.
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Add the prepared peaches to the hot syrup in the saucepan.
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Bring the syrup back to a boil and simmer the peaches for 10 minutes, or until they are tender but still hold their shape.
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Using a slotted spoon, carefully pack the hot peaches into the first sterilized jar, leaving 1/2 inch headspace; add an extra cinnamon stick to the jar for additional flavor if desired.
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Cover the filled jar loosely with waxed paper to keep it warm while you prepare the remaining jars.
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Repeat the packing process with the remaining peaches and syrup for the second and third jars.
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Bring the remaining syrup to a boil and ladle it into each jar, filling to within 1/2 inch of the top.
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Wipe the rims of the jars with a clean, damp cloth to remove any residue; immediately seal with hot lids and tighten bands.
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Process the jars in a boiling water bath for 20 minutes to ensure proper sealing and preservation.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 2399.9kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 26.6mg2%
- Total Carbohydrate 629.8g210%
- Dietary Fiber 63.2g253%
- Sugars 539.4g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
