Description
Old Fashioned Spiced Peaches is a classic preserved fruit recipe combining ripe peaches with a flavorful spiced syrup made from sugar, cider vinegar, cinnamon sticks, and cloves. The peaches are simmered in the spiced syrup to infuse rich flavors, then sealed in jars using a water bath canning method, making them perfect for enjoying year-round as a sweet and tangy treat.
Ingredients
Peaches
- 3 lbs large peaches (about 7)
Syrup and Spices
- 4 cups sugar
- 1 1/2 cups cider vinegar (5% strength)
- 2/3 cup water
- 2 cinnamon sticks
- 2 tsp whole cloves
Instructions
- Make the spiced syrup: Put the vinegar, sugar, water, cinnamon sticks, and whole cloves into a large non-reactive pan and bring to a boil, stirring occasionally to dissolve the sugar completely. Once boiling, cover the pot and let it boil gently for 5 minutes. Then remove the lid and allow it to boil uncovered for an additional 5 minutes to intensify the flavor.
- Prepare the peaches: While the syrup boils, peel the peaches carefully and slice them evenly to ensure uniform cooking and preservation.
- Cook peaches in syrup: Add the peeled and sliced peaches to the boiling spiced syrup. Bring the mixture back to a boil, then continue boiling for 10 minutes to let the peaches soften and absorb the aromatic flavors.
- Jar the peaches for preserving: Fill sterile canning jars with the hot peaches and syrup, leaving about a 1/2 inch of headspace at the top of each jar. Seal the jars with lids.
- Water bath canning: Process the filled jars in a boiling water bath canner for preservation: 5 minutes for pint jars or 10 minutes for quart jars. If you reside above 1,000 feet altitude, increase boiling times accordingly as per recommended altitude guidelines to ensure safe preservation.
Notes
- This recipe uses traditional water bath canning, which is suitable for high-acid foods like peaches in vinegar syrup.
- Adjust boiling times if you live at high altitude to ensure safe food preservation.
- If you don’t have a canner, a large pot with a rack can substitute as long as jars are fully submerged during processing.
- Store sealed jars in a cool, dark place. Refrigerate after opening.
- Peeling peaches is easier if you blanch them in boiling water for 30 seconds beforehand.
