CORRECTION: Instructions for processing the jars in a hot water bath were
removed. This recipe does not have a high enough concentration of acid to
make them safe after processing. Most recipes for spiced peaches have
lemon juice or vinegar added to make the solution acidic enough for
preserving safely.

Spiced Peaches

Recipe By : The Los Angeles Times
Serving Size :32
Categories :Fruit Desserts

9 pounds firm peaches (use early, firm peaches for this)
6 cups granulated sugar
6 cups water
1 teaspoon minced candied ginger
2 cinnamon sticks - (3" long) --broken 4 pcs ea
8 allspice berries

Peel the peaches: Score each peach with a shallow X on the underside.
Bring a large pot of water to a gentle boil. Fill a large bowl with ice
water. Dip the peaches 4 at a time into the boiling water and scald them
for about 30 seconds, then plunge them into the ice water to cool. Slip
the skins off, halve the peaches and gently remove the pits. If the skins
are tough to remove, use a very sharp paring knife to cut them off. If the
peaches do not release easily from the stone, try quartering them to get a
better handle on them to remove the stone. Combine the sugar, 6 cups of
water, ginger, cinnamon sticks and allspice berries in a large pot over
medium heat. Simmer until the sugar dissolves, about 15 minutes. Pack the
peaches as tightly as possible into 8 hot sterilized pint mason jars.
Ladle the hot syrup over them and evenly distribute the spices among the
jars. Leave 1/4-inch headroom from the top of the jar. Wipe the rims and
seal the jars. Refrigerate jars and use promptly.

This recipe yields 8 pint jars.

Each of 32 servings: 72 calories; 0 sodium; 0 cholesterol; 0 fat; 0
saturated fat; 19 grams carbohydrates; 1 gram protein; 0.75 gram fiber.

Formatted by Joe Comiskey -

Recipe USA Group




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