Honey Spiced Peaches

Chemist Cuisinier, PhD and I like to experiment. A lot. If it works, great! If not...well, we know what not to do next time. And we always have fun. The same holds true for our latest adventure: canning [and blanching] [and slicing] [and pitting] [not 100% completely ripe] peaches. I found this recipe from one of my favorite sites, allrecipes.com. It looked simple and sounded delicious. Soon the whole house smelled of peaches, honey and spice. I can hardly wait to reopen a jar and enjoy some honey spiced peaches.

8 lbs (ripe) Peaches
1 C Sugar
4 C Water
2 C Honey*
1 1/4 tsp Ground Allspice
1/4 plus 1/8 tsp Ground Cloves
3 Cinnamon Sticks
3 Ball or Kerr Quart (32 oz) Jars with lids and bands
Ball Fruit-Fresh Produce Protector

1. Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.

2. Wash, peel, and pit peaches. Leave peaches in halves or cut into slices. Treat fruit with produce protector to keep from browning.

3. Combine sugar, water, and honey. Cook over medium heat until sugar dissolves.

4. Pack peaches into hot jars, leaving 1/2 inch headspace. Add 1/4 tsp allspice, 1/8 tsp cloves, and a cinnamon stick to each jar.

5. Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles with a butter knife. Wipe rim and apply band, tightening until 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. The lid should not flex up and down when center is pressed.

*You may use 1 1/4 C brown sugar plus 1/4 C water as a substitution for 1 C honey

Mahlzeit!
-Coriaunty