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Honey Packed Peaches


  • 2 3/4 cups water, divided
  • 1/4 cup lemon juice
  • 5 pounds peaches*, peeled, pitted and cut into wedges
  • 1 1/4 cups honey
  • 2 tablespoons vanilla extract
  • 6 small strips lemon zest


  1. In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside.
  2. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla extract. Cover pan to keep contents hot.
  3. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar.
  4. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes.
  5. Remove jars carefully and cool on a wire rack.

Yield: 6 pints

* Apricots or nectarines may be substituted.

Every honey variety has its own unique color and taste. There are approximately 300 varieties of honey in the United States - with flavors that range from delicately sweet to richly bold. In general, the lighter the color of honey, the milder the flavor. Try a light honey such as clover or orange blossom in Honey Packed Peaches and Honey-Lemon Jelly. Experiment with a more robustly flavored honey such as wildflower or avocado when making Strawberry Jam or any of your favorite recipes.

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