Sweet peaches with a hint of rum add a ray of summer sunshine to the table when peaches from the Okanagan Valley in British Columbia and the Lake Erie shore and Niagara Peninsula in Ontario are a distant memory. Serve as an adult-only dessert over ice cream or waffles. For a cinnamon twist, add a stick to the syrup.
- Portion size 75 servings
- Credits : © CanadianLiving.com
- 3/4 cups granulated sugar
- 8 cups sliced peeled peaches (about 8 or 3 lb/1.5 kg)
- 2/3 cups amber rum
- 2/3 cups dark rum
In large saucepan, bring 1-1/2 cups (375 mL) water and sugar to boil. Add peaches; boil gently for 5 minutes.
Using slotted spoon, pack peaches into prepared 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Divide rum among jars.
Return syrup to boil; pour over fruit to leave 1/4-inch (5 mm) headspace. Remove any air bubbles by sliding rubber spatula between jar and peaches; readjust headspace if necessary. Seal with prepared discs and bands. Process in boiling water canner for 20 minutes.
Nutritional facts <b>Per 1/4 cup (50 mL):</b> about
- Sodium 0 mg
- Protein trace
- Calories 52.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 11 g
- Iron 1.0
- Vitamin A 2.0
- Vitamin C 3.0