Wait, but I can!
Ontario peaches are in – sweet, juicy, flavourful… pure taste of the summer! I found a recipe for preserved and wonderfully spiced peaches in an old Reader’s Digest book – Back to Basics: How to Learn and Enjoy Traditional American Skills. This recipe will fill your home with intoxicating aromas of cloves and all spice. The syrup is sweet with intense spicy flavour. It was a pleasure to make these peaches and I regret I had enough fruit for only 2 litres. I can’t wait to open a jar of sunshine on a gloomy rainy autumn evening!
This recipe makes 2 1-liter jars of spiced peaches.
- 2 kg/4 lbs peaches, peeled and halved or quatered
- 1 cup of water
- 625 ml or 2 1/2 cups of sugar
- 1 1/2 cup apple cider
- 1/2 Tbs whole cloves
- 1/2 Tbs whole all spice
- half a chunk of ginger root, in chunks (don’t sweat over the size too much)
- Use a cheesecloth to make a bag for the spices. Wrap the spices in it tightly.
- Combine water, 200 ml of sugar and apple cider in a pot.
- Place the spiced in the pot and bring to a boil.
- Cook peaches in the mixture for about 5 min until barely tender. Cook a few peaches at a time
- Once cooked, transfer peaches to another pot. When you are done cooking peaches, add another 200 ml of sugar into the mixture and bring to a boil.
- Remove the spice bag and pour the syrup over the peaches. Let stand for 12 hours/over night.
- When 12 hours are up, prepare and sterilise your jars.
- Reheat the peaches in syrup.
- Drain and transfer peaches into jars, reserve the syrup
- Add the remaining 225 ml of sugar into the reserved syrup and bring to a boil.
- Pour the syrup into the jars and over the peaches.
- Process the jars in boiling water for 20 minutes and let cool