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.
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
Yields about 6 pints
- 8 lbs small-medium peaches and/or nectarines, washed, drained, peeled (it’s easy, I promise), and halved
- 1/2 cup sugar
- 1 cup honey
- 5 cups water
Optional spices (add PER pint jar):
- 1 half of a cinnamon stick
- 1/4 tsp whole all-spice
- 4-5 whole cloves
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.