peach rum sauce

Name: Peach Rum Sauce
Yield: 7
Ingredients: 6 cup(s) chopped pitted peeled peaches, treated to prevent browning and drained; 2 cup(s) brown sugar, lightly packed; 2 cup(s) white sugar; 3/4 cup(s) rum; 1 teaspoon(s) lemon zest, grated; ## SPECIAL EQUIPMENT; 7 - half pint jars(8oz)

(1 RATING)

57 Pinches

Michaela Blake

New Philadelphia, OH

Updated on May 28, 2012

A spoonful of this delicately flavored, luscious sauce turns ordinary desserts into memorable treats. It's particularly good warmed and served with ice cream. FreshPreserving.com

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yield 7 Half Pint (8oz) Jars

Ingredients

6 cups chopped pitted peeled peaches, treated to prevent browning and drained
2 cups brown sugar, lightly packed
2 cups white sugar
3/4 cup rum
1 teaspoon lemon zest, grated
SPECIAL EQUIPMENT
7 - half pint jars(8oz)

How To Make peach rum sauce

Step 1

Prepare boiling water canner(Or large pot). Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Step 2

Combine peaches, brown sugar, granulated sugar, rum and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.
Step 3

Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Step 4

Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed
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