Old Fashioned Spiced Peaches
User Reviews
4.7
Old Fashioned Spiced Peaches
Description
The Old Fashioned Spiced Peaches recipe involves simmering a syrup made from sugar, cider vinegar, water, and whole spices such as cinnamon sticks and cloves. Once the syrup is boiled and infused, peeled and sliced peaches are added and briefly cooked to tenderize them without losing shape. The peaches and syrup are packed into sterilized jars with headspace and processed in a water bath canner to seal and preserve them safely.
This canning method preserves the peaches’ texture while imparting a spiced, tangy flavor from the vinegar and spices. The peaches should be firm to the touch but ripe to ensure quality and reduce browning. Peeling can be done with a serrated peeler or by blanching in boiling water and then shocking in ice water to loosen skins.
Once canned, the spiced peaches offer a versatile preserve that can be served as a condiment, dessert topping, or side dish. They carry a balance of sweet and acidic notes along with warm spice flavors, complementing both savory and sweet applications in meals.
The recipe includes guidance for adjusting boiling times at altitudes above 1,000 feet to ensure safety. Proper peeling and careful selection of peaches are recommended for best results.
Ingredients
- 3 lbs peach about 7, large
- 4 cups sugar
- 1 1/2 cups cider vinegar 5% strength
- 2/3 cup water
- 2 cinnamon stick
- 2 tsp clove whole
Instructions
- Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
- Meanwhile peel and slice your peaches.
- Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
- Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart
Notes
- Select peaches that are ripe yet firm and free from blemishes; discard any with brown spots.
- Peel peaches with a serrated peeler or by briefly blanching in boiling water followed by ice water to loosen the skins.
- Adjust water bath canning times according to altitude to ensure proper preservation.
- This recipe is adapted from pickyourown.org, preserving peaches for later use with a spiced, tangy syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 59g | 20% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Sodium | 14mg | 1% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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