Spicy peaches in a sweet sugar and vinegar syrup.
Servings: 4 pintsCook Time: BWB 20 min
Approx 4 pounds of peaches
4 cinnamon sticks
4 star anise pods
Whole cloves (2 cloves per peach half)
4 cups sugar
1 cup white vinegar
1 cup water
Have ready 4 clean pint jars and lids.
Bring sugar, vinegar and water to a rolling boil.
While the syrup is heating dip peaches in simmering water for 20-30 seconds and then in ice water until cool enough to handle and remove skin. Cut peaches into halves.
Stud each peach half with two whole cloves and stack in jars. In each jar place a cinnamon stick and a star anise pod.
Pour boiling syrup over peaches leaving 1/2 inch head space. Put on lids and rings. Process in BWB canner for 20 mins.
This is a raw pack method that usually leaves the fruit floating. If you’d like you can simmer the halves in the syrup for 10 mins, this is supposed keep them from floating.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.