Honey Spiced Peaches are a canning recipe that goes very quickly in my home. My youngest son is somewhat addicted to these! Even though we have a peach tree in our yard, I usually have to buy more peaches to make sure we have enough honey spiced peaches for the winter.
This summer with all the peaches ripening on our peach tree almost simultaneously, I found myself competing with a catbird for some very tasty peaches. Even while we were picking all the peaches off the tree, that catbird sat at the top of the tree eating a peach, and probably laughing at us. No matter, we ended up with at least 35 lbs. of extremely sweet peaches. To prevent waste, I cut off the moldy spots, bad spots, and the spots the catbird had touched, and turned the peaches into Honey Spiced Peaches which will taste quite yummy on vanilla ice cream, homemade yogurt or oatmeal.
This Honey Spiced Peach recipe is adapted from Ball Complete Book of Home Preserving.
- 1 cup organic sugar
- 4 cups water
- 2 cups honey
- 8 lbs. peaches, peeled, halved, pitted, treated to prevent browning and drained
- about 1 T cinnamon
- 1½ tsp whole allspice
- ¾ tsp whole cloves
- Get the canner, jars, and lids ready.
- In a large stainless steel pot, combine the sugar, honey, and water. Bring to a boil over medium-high heat, making sure that the sugar dissolves. Reduce the heat to low, and add the peaches one layer at a time. Heat until the peaches are warm, about 3 minutes per layer.
- Using a slotted spoon, put the peaches into the jars until they're about ½ inches from the top. Add 1 cinnamon stick, ¼ tsp. allspice, and ⅛ tsp cloves to the top of each jar. Ladle the hot syrup into each jar, and remove the air bubbles. Leave ½ inch head space. Wipe rim with a warm, wet paper towel. Place the lid on the jar and screw the band on until it is just tight, but not too tight. Make sure the band is fingertip tight.
- Place the jars in the water bath canner, and check to see that they are completely covered by water. Cover the jars, and bring the water to a boil. Process for 5 minutes. After removing the canner lid, wait 5 minutes and then remove the jars with a jar lifter. Let the jars cool 24 hours before storing. Remove the bands before storing.
I placed all the peaches in at once and brought the peaches to a boil. And finally, I used a Back to Basics 400A 7-Quart Aluminum Home Steam Canner for the same processing time.
For the first batch I used honey purchased from Costco. However, for the other 2 batches, I used local blueberry honey which was darker in color and more flavorful. In fact, I told my kids we had to make a special trip back to New Jersey in our copious free time to pick up more.
More Canning Information
How to Can
- Canning Tomatoes
- Preserving Food: Steaming and Freezing Vegetables
- Dehydrating Fruits, Herbs, & Vegetables
Favorite Canning Books
- Ball Blue Book Guide to Preserving
- Stocking Up (I use this for guidance on steaming fruits and veggies for freezing)
- Summer in a Jar(one quart and one pint recipes)
- Food in Jars: Preserving in Small Batches Year-Round