Throwing a sulk now that ice cream season is over? Never fear, we have just the remedy for you today with a beautifully simple recipe that will leave you forgetting the outdoors as the cold sets in.
This beautiful canned peaches recipe might just prove to be your favorite new comfort food.
Autumn and winter often stir up the classic craze over pumpkin-inspired recipes, and peaches at this time of year might sound strange. but trust me – these peeled, sweet peaches in smooth, sugary syrup will get your tastebuds rocking. Match that with gorgeous spices and your choice of ‘secret’ ingredients and you’ll be left with a magical aroma.
The nostalgia involved with preparing jarred or canned recipes like this one is priceless and, I don’t know about you, but it stirs up a feeling in me most around as autumn and winter approach.
Canned peaches in jars bring out this childish warmth within me that reminds me of home in ways that not many other foods do.
I love simple recipes, and there are few that are as simple as this canned peaches recipe. All you need is just a few ingredients and jars, and you’re good to go.
Take your time to pick the right peaches: We want them ripe, but only just. Anything overly ripe won’t hold its form once submerged in the jar, but anything underripe won’t give us the warm aroma that we’re after from these.
This recipe gives you a lot of artistic license to be as creative as you want with flavors. I should say that these are great just on their own with the sugar-water syrup in the recipe below, but feel free to be imaginative with ingredients like cinnamon, nutmeg and honey.
Further to this, a wedge or two of lemon or a drop of vanilla will give the jars a beautifully fresh smell.
Be sure to let me know what you think of this recipe, and tell me if you get creative with ingredients. Enjoy!
- 20 medium ripe peaches
- 3 cups granulated sugar
- 6 cups water
- 8 pint jars
We’re going to kick things off by peeling the peaches, but we’re going to use a little trick to peel them with ease. Start by bringing a large pot of water to a boil and set up an ice bath nearby.
Carve an X into the bottom of each peach.
Put 4- 5 peaches at a time into the water and allow them to boil for up to 1 minute. Be sure not to cook the peaches, but rather just boil them until the skin starts to peel away from the flesh.
Use a large slotted spoon to remove the peaches from the boiling water and drop them into your makeshift ice bath.
Once you've shocked all of them in your ice, use the carved X as a guide to peel them. Once you’ve peeled all of them, cut them in half and remove the pit. Quarter them.
Add any flavoring elements you wish to your jars (e.g. cinnamon, vanilla), and start stuffing the quartered peaches in the jars, hole-side down. This is important because having the hole face down allows you to fit more peaches into the jar. Try to leave about ½ inch space between the top of your peaches and the rim of the jar.
While you fill the jars, heat the sugar and water to make the syrup. I prefer to do this in a tea kettle just because it makes pouring the mix into the jars all the easier.
Once all the jars are fully stuffed with peaches, slowly pour your hot syrup mix into the jars. Doing it slowly will allow the mix to creep its way into the peaches.
Seal the jars and put as many as you can into a canner, and leave to process for about half an hour.
Serve up and enjoy!