Directions:
- Place peaches that have been halved in 4 T.
- Fruit fresh to 8 cups water-drain when ready.
- Tie cinnamon, cloves, and ginger root in a spice bag.
- Combine spice bag, sugar's and vinegar in a large stainless or enamel pot.
- Cover and bring to a boil, reduce heat and boil pickling liquid gently for 5 minutes.
- Add peach halves to the boiling pickling liquid and boil gently 8 minutes.
- Bring to a full boil, remove from heat and remove spice bag.
- Pack peaches into hot jars to within 3/4 inch from top of rim.
- Add boiling liquid to cover peaches leaving 1/2 inch head space.
- Remove air bubbles.
- Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.55 Kcal (2037 kJ) | ||
| Calories from fat | 2.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 8.06mg | 0% | |
| Potassium | 394.79mg | 8% | |
| Total Carbs | 121.24g | 40% | |
| Sugars | 116.77g | 467% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 14.4mg | 24% | |
| Calcium | 18.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.95 Kcal (527 kJ) | ||
| Calories from fat | 0.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 2.09mg | 0% | |
| Potassium | 102.19mg | 8% | |
| Total Carbs | 31.38g | 40% | |
| Sugars | 30.23g | 467% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 0.54g | 4% | |
| Vitamin C | 3.7mg | 24% | |
| Calcium | 4.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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