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1
Select your peaches, its best if you have a relationship with a particular orchard.
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2
I always buy my peaches at Gold's Orchard, in Stonewall, Texas.
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3
Lynette Gold gives me the heads up by email when to run on over and pick up those wonderful sweet perfect peaches that the family grows.
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4
Make sure that the peach is freestone.
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5
Bring a large pot filled half way with water to a boil, reduce the heat and keep just at a low boil.
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6
Place whole peaches in water for 2 minutes (this may vary, depending on the ripeness of the peach-the riper they are the shorter it will take) Remove from water, let cool until you can handle the fruit.
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7
Remove pit by slicing peach in half length-wise, then peel.
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8
Place fruit in clean hot jars (I use wide mouth jars for this).
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9
Pack tightly.
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10
Meanwhile, Take 4 cups sugar, 2 cups filtered water, 2 cups bourbon (I use Ira's Canadian Hunter) Cinnamon to taste, Nutmeg to taste and Allspice berries- about 10 or so- bring to a boil, stir until sugar is dissolved- let simmer while peeling peaches.
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11
Should be reduced by 1/3.
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12
Ladle bourbon syrup over peaches, leaving about 1 inch head space at the top of the jar.
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13
Use new seals and clean rings, screwing tightly down on the top of the jar.
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14
Place jars in boiling water bath for 45 minutes.
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15
When you remove the jars from the water bath, the bourbon syrup should still be boiling.
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16
Set jars aside, allow to cool.
