PEACHES & HONEY
In this recipe, I decided to try canning peaches with a little honey versus sugar. Honey is sweeter than sugar so, you don’t need much to preserve the peaches.
I am looking forward to a winter night by the fire with a bowl of this beauty.
12-14 peaches (approx. 3 lbs.)
1/4 cup honey
4 cinnamon sticks
4 pint canning jar
Bring 2 large pots of water to a boil. One will be for sterilizing the jars and the other for blanching the peaches.
In a sauce pan bring 5 cups water add 1/4 cup honey bring to a boil. Simmer
Fill a bowl with water and ice for cooling the peaches.
Place 3 peaches at a time in the boiling water for 30 minutes, remove and place in a bowl filled with ice and water.
Let sit for a minute, remove one at a time and carefully take off the skins. They should come off very easily.
Slice each peach in half, twist and remove the pit.
Continue with the rest of the peaches.
I like to quarter the peaches or you can leave them in half.
In the other boiling pot sterilize the jars and lids. Cool them on a clean dish towel.
Place a cinnamon stick in each jar. Fill with the peaches, placing them pit side down if you are using halves.
Fill the jar the rest of the way with the hot honey-water solution, leaving approx. 1/2” space at top.
Wipe rims with a paper towel and tighten lids. Place in a hot water bath with a lid for 45 minutes.
Remove and let cool overnight. Label and store in pantry unto 6 months.