Serves 100
45 min
Canned Peaches with Honey Simple Syrup
Recipe GLPR1e31fd331c1ddd
A timeless preserve of ripe peaches suspended in a delicate honey and sugar syrup, infused with vanilla bean for subtle flavor. This elegant canned preparation is perfect as an elegant gift, winter treat, or served over desserts and breakfast dishes. The simple process yields multiple jars of jewel-toned fruit preserved at peak ripeness.
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Ingredients
1 cup honey
8 lbs (about 20-25 peaches) peaches, ripe and firm
1 cup sugar
1 vanilla bean, split lengthwise and seeds scraped (optional)
6 cups water
Directions
Prepare your canning equipment by sterilizing jars, lids, and bands according to your jar manufacturer's instructions. Set aside. In a large pot, combine water, sugar, honey, and the vanilla bean pod if using (with seeds scraped into the mixture). Bring to a boil over high heat, stirring occasionally until sugar and honey fully dissolve, about 3-5 minutes. Reduce heat to medium-low and simmer gently. Remove the vanilla pod and discard. Keep the syrup warm on the stovetop until ready to use.
Fill a separate large pot with water and bring to a rolling boil. Using a sharp knife, lightly score the skin of each peach by making a shallow X mark on the bottom. Working in batches, carefully place peaches into the boiling water for 30-60 seconds until the scored skin begins to lift and peel back.
Using a slotted spoon, immediately transfer the blanched peaches to a large bowl filled with ice water. Let sit for 1-2 minutes until cool enough to handle. Once cooled, gently peel away the loosened skin with your fingers or a small paring knife. Discard skins.
Halve or quarter each peeled peach, removing the pit. Pack the peach pieces into hot sterilized jars, arranging them cavity-side down in overlapping layers and filling jars to within ½ inch of the rim.
Carefully pour the hot honey simple syrup over the peaches, maintaining the ½-inch headspace at the top of each jar. Wipe the rims clean with a damp cloth. Place hot sterilized lids on each jar and hand-tighten bands.
Process the filled jars in a water-bath canner according to your jar manufacturer's instructions: pint jars for 25 minutes and quart jars for 30 minutes, adjusting time if your elevation exceeds 1,000 feet. Remove jars and allow to cool completely at room temperature for 12-24 hours before checking seals. Store sealed jars in a cool, dark pantry for up to one year.
