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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 2 |
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From B&G canning mag. Ingredients:
8 -10 lbs ripe peaches |
5 1/4 cups water |
2 1/4 cups sugar |
12 whole cloves |
6 -8 inches cinnamon sticks, broken |
ascorbic acid, powder (1 teaspoon-1gallon water) |
ice |
water |
Directions:
1. For syrup, in a large pot combine water, sugar, cloves and cinnamon. Bring to a boil, stirring until sugar is dissolves. Reduce heat and simmer uncovered for 5 minutes. Stir occasionally. Taker off heat and cool 30 minutes. Using slotted spoon remove cinnamon stick and discard. You can discard clove or keep them in syrup.
2. While syrup is cooling, bring a medium pot of water to a boil. Fill large bowl with ice water. Carefully lower two or three peaches into boiling water for 30-60 seconds. Pull out of hot water and put into ice water. When peaches are cool enough to handle, remove skins and discard skins. Repeat with the remaining peaches.
3. Cut peaches in half. Remove and discard pitts. Slice peaches. To prevent discoloration, place peach slices immediately into ascorbic-acid solution.
4. Once all peaches are sliced, pack peaches into hot sterlized quart jars, leaving 1/2 headspace.
5. Return syrup to a boil. Ladle hot syrup into jars, covering peaches, remove bubbles. Leave 1/2 headspace. Wipe rims and add lids.
6. Process in a water bath for 25 minutes, start timing once water is boiling.
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