- 20 ripe yellow peaches
- 5 cups water
- 1 cup sugar
- 3 TBLS fresh minced ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
I canned some peaches a few weeks ago, in halves. The jars were difficult to really fill up, and they needed a lot of liquid to fill in the empty spaces. Then I thought I wanted to try making a jam or butter, but most recipes involved more sugar and more cooking time than I was willing to put into my recipe. I have been short on time this week, but found peaches on sale and couldn’t pass them up.
So I have canned; spiced, lightly sweetened, chopped up peaches.
I had some fresh ginger I wanted to use in the recipe, one way or the other, no matter what I made. But since I decided to simply can the peaches fresh/raw, I started by mincing the ginger with my garlic press and adding it to my light syrup to cook down a little bit and add the ginger flavor throughout the liquid.
Get your hot water bath going. Fill with water, turn to high heat, it will take a long time to get to boiling. Place jars, lids, and rings into hot water and let it all come to boil together. I do this first, then move on to preparing my fruit.
Chop ginger, add to 5 cups water and 1 cup sugar. Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Bring to a low boil. Keep this hot until you are ready to use it.
Peel peaches. The easiest way to do this is to pour boiling water over the peaches and let them sit for 90 seconds. Then drain and pour very cold water over peaches. I used a large tray and did all of the peaches at once. Peel will slip right off. Use a knife for any pesky stuck on bits!
Chop peach by making cut marks around the peach in wedges, still on pit, vertically. Then turn horizontally and cut down middle of each wedge, making a full circle around the peach. Twist and all chunks will fall off of pit easily. Collect in a large bowl.
This whole preparation time took about 45 minutes. Then everything was ready to go.
I used about 20 large peaches, or less…I’m sorry, I didn’t count. But it filled two glass bowls; about 18 cups or 2 gallons??? It seemed like a lot more, once chopped into pieces and it ended up filling 12 whole pints!!
Okay, once you have your peaches ready and your syrup ready you can begin filling jars. I always set everything up in advance, get all of my tools ready to go, so that the filling process goes quickly and the jars stay hot. I put towels down on my counter tops, so that the jars won’t break.
I used my hands to fill the jars, it just seemed fast and easy. I like using my hands. But you can use a spoon if you’d prefer. Fill jars to almost full. Tap against counter to settle contents. Add a few more if there is room. Leave 1/2 inch head space. Fill with hot spiced sugary liquid, leaving 1/4 inch head space in jar. Set hot lid and ring on and twist shut. (I used tongs to remove the hot things from the water bath).
Place in hot water bath being certain to cover jars with an inch of water. Bring back to a boil and process pints 25 minutes, quarts 30 minutes. I made 7 pints and when they were finished I made the other 5. I didn’t realize it would make so many. I was glad to have the spare jars and lids ready though and I had enough liquid too. I filled the jars with peaches as full as I could, so they only took about 1 1/2 ladles full of liquid…so not too much.
It smelled amazingly delicious and I like the color and look of them. I am already looking forward to this August summer treat in the middle of the winter!
What do you make with peaches?