Ginger Bourbon Peaches

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READY IN: 1hr 15mins
YIELD: 5 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare jars, lids and bands.
  • 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.
  • Break cinnamon stick into pieces and tie with gingerroot and cloves in a
  • square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel saucepan with sugar and water.
  • Bring to a boil; boil 5 minutes to make syrup.
  • Drain peaches and add to syrup. Return to a boil; boil 3 to 5 minutes.
  • Remove from heat, stir in bourbon, discard spice bag.
  • 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.
  • 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.
  • Process jars in a boiling water bath for 20 minutes. Adjust time according to your altitude.
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