Spiced Peaches in Peach Wine
cup lemon juice, bottled
pieces candied ginger, finely shredded
1Peel peaches, leave whole and place in acid solution, while you finish peeling all the peaches.
2In a large pot, cook wine, white & brown sugars, lemon juice and one cinnamon stick.
3Stir until all sugar is dissolved and mixture begins to boil.
4Remove the cinnamon stick and reserve the syrup.
6Stick two cloves into each peach and add the peaches to the reserved syrup, heating the peaches until slightly softened.
7Remove from heat and allow peaches to sit in syrup overnight at room temperature.
8Next day, remove the cinnamon and cloves from the peaches.
9Slice the peaches into thick wedges and place back into the syrup.
10Next add the shredded candied ginger into the peach mixture and reheat the peaches.
11Once the peaches are hot, pack tightly into hot sterilized jars, make sure to add 1 stick of cinnamon to each jar.
12Cover the peaches completely with hot syrup, make sure to release any air bubbles, adding more syrup if necessary.
13Clean the rims and seal the jars.
14Process quart jars for 25 minutes in a water bath canner.