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