I wanted something a little different in my peaches, so I opted for adding a touch of rum to them instead of just the sugar syrup. The rum gives a tropical flavor to the peaches and make them a delight to have on their own. I used this book to guide me.
1 cup sugar
2 cups water
7 cups peaches, peeled, pitted, and sliced. treated to prevent browning. I used 3 Tbsp lemon juice to 2 liters of water that I sliced the peaches into to keep them from browning. You could use a browning agent and follow the manufactures directions.
1 Tbsp Myers's Jamaican rum added to each 8oz (250 ml) jar.
Prepare canner, jars and lids. For more info on this you can go here to the Ball website and they have step by step for all your canning needs I did the water bath method of canning.
In a large stainless steel pot combine the sugar and water over medium high heat. Bring to a boil, stirring to dissolve the sugar. Add peaches, stirring constantly, and return to boil. Reduce heat and boil gently for 5 minutes.
With a slotted spoon pack the peaches into the hot jars, leaving a generous 1/2 inch headspace. Add 1 Tbsp rum to each jar. Ladle hot syrup into the jars to cover the peaches, leaving a 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary, by adding more hot syrup. Wipe jar rim. Center the lid on the jar and screw jar band finger-tip tight.
Place jars in canner, making sure that jars are covered with 1-2 inches of water. Bring to a boil and process in canner with lid on for 20 minutes. Remove canner lid and wait 5 minutes, then remove jars, cool and store.
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