Honeyed Peaches and Nectarines

Posted on September 8, 2012

4


Peaches in a strainer

Oy vey. I still have NO Internet at home. Which means although I’ve been canning like a mad woman the past few weeks, I only have so much time to go somewhere with Internet and, unfortunately, posting on my personal blog takes a backseat to other, more time-sensitive online activities. So while I should probably be getting my butt across the street from the cafe in which I sit to buy tens of pounds of tomatoes (to can crushed and sauced) and corn (to salsa-fy, heh) at my local farmers market, here I sit, typing and uploading and editing. Oh, did I mention my boyfriend’s dad is staying with us for a few days? And that I’m also supposed to scrub my bathtub and MAGICALLY clean several rooms in my (gigantic and cluttered) apartment before leaving for work around 3 pm? Growth in the garden and fields may be slowing down, but my schedule sure isn’t.

Honeyed peaches and nectarines with spices

Since peaches and nectarines are nearing their swan song in the Northeast, I figured it’d be fitting to share this recipe for these local stone fruits in an ultra-light honey syrup. I made both versions of this recipe- six jars with and six jars without spices, and I’m really glad I did so. Granted the spiced peaches and nectarines smell and taste like Christmas in a jar, I knew that I likely wouldn’t always want such specifically-flavored fruits to eat.

Honeyed peaches and nectarines

Honeyed Peaches and Nectarines

Yields about 6 pints

Ingredients:

Optional spices (add PER pint jar):

  • 1 half of a cinnamon stick
  • 1/4 tsp whole all-spice
  • 4-5 whole cloves

Directions:

Prepare peaches and nectarines as indicated, placing them in an ascorbic acid solution as you peel and halve. In a large, non-reactive pot, heat sugar, honey, and water until the sugars dissolve. Drain peaches and nectarines. Cook fruits, one layer at a time, in syrup for about 2-3 minutes or until heated throughout. If using the spices, add them to the jar. Pack hot fruits into hot jars, leaving 1/2-inch headspace. Ladle hot syrup over fruits, leaving 1/2-inch headspace. Remove air bubbles, wipe rims of jars, and adjust two-piece caps. Process for 20 minutes in a boiling water bath canner.

Recipe adapted from Ball’s Blue Book Guide to Preserving.

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