In the depths of winter, a warmed jar of Spiced Peaches can be just the thing to infuse a little brightness into your day! I enjoy these peaches for breakfast with oatmeal, or for an evening dessert baked into a cobbler. Peaches are in season NOW, so let’s get started!
Be sure to review Crowded Earth Kitchen’s safe canning guidelines before sealing your jars!
Ingredients (Makes 6 quart jars)
10 pounds of ripe freestone peaches
2 cups sugar
2 star anise, broken
6 cardamom pods, crushed
1 vanilla bean, cut into 1 inch pieces and cut open lengthwise
1/2 cup bottled lemon juice
12 cups water
Step 1) Peel your peaches. The easiest way to peel ripe peaches is to place them in a pot of boiling water for 45 seconds, then immediately transfer the peaches to a large bowl full of cold water and ice. Let cool for a few seconds, and the peels will slide right off. This only works when peaches are ripe, so if your peaches are hard (underripe), be patient and wait another day or two!
Step 2) Combine 12 cups water, sugar, lemon juice, and spices in a large stockpot. Bring mixture to a boil, stirring frequently.
Step 3) While mixture comes to a boil, slice peaches. I cut the peaches in quarters, but you can use larger or smaller slices if you wish. Add sliced peaches to the boiling sugar water and boil gently for 5 minutes.
Step 4) Transfer the peaches to sterilized, quart size jars. Fill jars with the sugar water, leaving at least 1/2 inch of headspace. Use a knife or canning tool to slide around the inside of each jar, removing air bubbles. Top each jar with lids and bands, and place jars in boiling water bath. Process for 20 minutes.