Peaches Ahoy!

Peaches Ahoy!

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Carolyn Haas

By
@Linky1

This is an adaptation of an heirloom canned peach recipe from the 1950s. The added rum gives it a hint of the tropics. Yo ho ho and a bottle of rum!

Rating:

☆☆☆☆☆ 0 votes

Serves:
2 pints
Prep:
40 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

How to Make Peaches Ahoy!

Step-by-Step

  1. Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow “X” in the bottom of each peach. Add the peaches, one at a time, to the boiling water for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Remove skins, pit the fruit and quarter.
  2. In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
  3. Have the jars, screw tops and new lids scalded and ready. Gently pack the peaches into the jars.
  4. Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough rum to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight.
  5. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

Printable Recipe Card

About Peaches Ahoy!

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom
Hashtag: #canned



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