Honey Spiced Peaches

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. WASH, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
  3. COMBINE sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
  4. 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.
  5. 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.
  6. 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.

TIPS

  • To treat peaches to prevent browning, combine 2 tsp Ball® brand Fruit-Fresh with 3 tbsp of water. Toss cups of cut peaches in mixture. Make more Fruit-Fresh mixture as needed to coat all cut peaches. Or, submerge cut peaches in a mixture of 1/4 cup lemon juice and 4 cups water.

  • To peel peaches, make an “X” on the bottom of peaches using a knife.Plunge in boiling water for 30 to 60 seconds, or until skins start to crack.Dip into cold water and slip off skins.
Honey Spiced Peaches | Canning Peaches - Ball® Fresh Preserving is rated 3.8 out of 5 by 4.
Rated 3 out of 5 by from Sweet Spiced Peaches This is a good recipe, just a little too sweet for my taste,. A very nice spice blend. I plan to use the peaches in several peach cobblers I plan to make over the holidays.
Date published: 2015-09-28
Rated 5 out of 5 by from AWESOME! First time canning peaches. I was shocked by all the amounts of sugar in other recipes. Loved the fact this was made with honey. I did pint jars and only spiced half my jars to keep them kid friendly. The syrup was VERY GOOD!
Date published: 2015-07-08
Rated 2 out of 5 by from I made this recipe on 9/16/14, following the instructions exactly even weighing the peaches. No problems at all with the instructions that are always thorough with Ball. When I removed the peaches from the water bath they sealed quickly and I left them on my towel lined counter all night. In the morning, the jars were sticky and they had all clearly leaked. I placed them in the refrigerators so they wouldn't spoil then called the instructor of our local university extension course who teaches the canning classes to get her input. She was at a loss as to the problem since the jars still appeared sealed, there was no movement in the lids, if they weren't sticky no one would have suspected a compromise in the seal. I removed the lids, cleaned the lip of the jar, put on new lids and reprocessed them again. I hate to say that I had exactly the same results. As soon as I removed the jars from the water bath, my husband noticed the syrup running down the side of the jars. However the jars lids started to pop and are clearly sealed again. Can't trust that seal, of course, so those peaches are headed to the freezer for safe keeping. Any suggestion out there on what could have happened, I have never had this outcome before.
Date published: 2014-09-18
Rated 5 out of 5 by from Real homemade comfort food I even canned the extra syrup. It will be great to soothe a sore throat this winter.
Date published: 2014-08-16
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