Prep 40 mins
Cook 20 mins
An old-timey favorite, courtesy of Sweet Georgia Peaches and the NCHFP.
- 2 quarts sugar (8 cups)
- 1 quart white vinegar (5% acidity)
- 1 pint water
- 8 cinnamon sticks (2-inch pieces)
- 2 tablespoons whole cloves
- 2 tablespoons whole allspice
- 8 lbs peaches
- Combine sugar, vinegar, water and cinnamon sticks; add cloves and allspice that are tied in a clean, thin, white cloth.
- Bring mixture to a boil and simmer, covered, about 30 minutes.
- Wash and peel peaches; the stems may be left on if desired.
- If peaches are large, halve or quarter.
- To prevent peeled peaches from darkening during preparation, immediately after peeling, put them into a cold solution containing ½ teaspoon ascorbic acid per 2 quarts water.
- Drain peaches just before using.
- Add drained peaches to the hot syrup, bring to a boil, lower heat and continue simmering for another 20 to 25 minutes.
- Pack hot peaches into hot pint jars; add one 2-inch piece cinnamon stick per jar.
- Cover peaches with boiling syrup, leaving ½-inch headspace and making sure peaches are covered by the syrup.
- Remove air bubbles and adjust headspace if necessary.
- Wipe rims of jars with a dampened clean paper towel; place lids and screw on bands fingertip-tight.
- Process in a boiling water bath 20 minutes at up to 1000 feet in elevation; 25 minutes up to 3000 feet in elevation; 30 minutes up to 6000 feet in elevation.
- Remove jars to a protected countertop to cool undisturbed for 24 hours.