Ginger Bourbon Peaches

1. 1

   Prepare jars, lids and bands.

2. 2

   Blanch, peel, halve and pit peaches. As peaches are peeled, place in a color protection solution made of 4 Tbsp Fruit Fresh dissolved in 8 cups water, if desired. Set aside.

3. 3

   Break cinnamon stick into pieces and tie with gingerroot and cloves in a

4. 4

   square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel saucepan with sugar and water.

5. 5

   Bring to a boil; boil 5 minutes to make syrup.

6. 6

   Drain peaches and add to syrup. Return to a boil; boil 3 to 5 minutes.

7. 7

   Remove from heat, stir in bourbon, discard spice bag.

8. 8

   Pack hot peaches snugly in overlapping layers into prepared jar to within 3/4 inch of top rim. Add hot syrup to cover peaches leaving a 1/2 inch headspace.

9. 9

   Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more peaches and hot syrup. Repeat for remaining peaches and hot syrup.

10. 10

    Process jars in a boiling water bath for 20 minutes. Adjust time according to your altitude.

* Per serving · 4 servings · Values may vary.

No additional tips available.