Prep 30 mins
Cook 40 mins
This is another recipe from Barbara Ciletti's "Creative Pickling at Home." Ciletti states, "This recipe blends fresh peaches with crushed raspberries and a touch of nutmeg...As an option, place one peach seed in the bottom of each jar before packing. The flavor will be memorable." They are yummy plain or as a filling in cobblers or crisps. Try to consume them within 6 months for best flavor.
- 12 -14 unblemished peaches (any good canning variety)
- 1 cup fresh raspberry, crushed
- 1 1⁄2 cups sugar
- 1 cup white wine vinegar
- 1⁄4 teaspoon nutmeg
- Wash and drain the peaches.
- Bring 2 quarts of water to a boil in a large saucepan. Place the peaches in a wire basket, and dip them into the boiling water (or use a slotted spoon). Allow the peaches to stay in the pot for 2 minutes. Remove the basket, plunge the peaches inot a pan or sink of ice water, then drain.
- When the peaches are cool enough to handle, slip off the outer skins, cut in half and remove the pits. Place the peach halves in a colander and rinse quickly. Set peaches aside to drain while preparing the pickling solution.
- In a medium saucepan, bring the raspberries, sugar, wine vinegar, and nutmeg to a boil. Allow the mixture to bubble for 2--3 minutes. Lower the heat while packing the peaches, but remember to keep the liquid very hot.
- Gently spoon the peaches into hot, sterilized canning jars (with an optional cleaned and blanched peach seed). Pour the hot raspberry liquid over the fruit, leaving 1/2 inch head space.
- Release the air bubbles. Clean the rims of the jars.
- Add the lids (follow manufacturer's instructions) and rings and tighten only fingertip tight.
- Process in a hot-water bath for 25 minutes. Remove and set aside to cool in a draft-free area before storing.
This recipe is not correct. This will make more than 2 quarts. Unless these peaches have a tremendous amount of sugar in them, the amount of sugar is slim for 14 peaches for canning.