Honey Packed Peaches
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- 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
- In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating
all pieces. Set aside.
- 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.
- 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.
- 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.
- 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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