Spiced Peaches

Author: Canadian Living

Enjoy the taste of summer long after the season has passed. Choose ripe firm blush-red peaches for vibrant-looking syrup. The lemon juice mixture prevents the peaches from discolouring.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: July 2008

Ingredients

  • 1/2 cup lemon juice
  • 8 peaches or 12 small peaches (3-1/2 lb/1.75 kg)
  • 3 1/4 cups granulated sugar
  • 6 dried red chilies
  • 4 whole cloves
  • 2 cinnamon sticks broken
  • 2 star anise
  • 4 strips orange peel
  • 4 slices gingerroot

Method

In large bowl, mix 6 cups (1.5 L) water with 1/4 cup (50 mL) of the lemon juice to make acidulated water; set aside.

With sharp knife, score X into base of each peach. In saucepan of boiling water, submerge each peach for 30 seconds. Transfer to cold water; remove and peel off skin. Transfer to acidulated water.

In large Dutch oven, bring remaining lemon juice, 5 cups (1.25 L) water and sugar to boil. Add chilies, cloves, cinnamon, star anise, orange rind and ginger; boil for 4 minutes.

Quarter large peaches or halve small peaches. Add to pan; cook over medium heat, in 2 batches, for 3 minutes or until tender-firm. Into 2-cup (500 mL) canning jars and using slotted spoon, tightly pack peaches to ?inch (2 cm) of rim.

Strain syrup; divide spices among jars. Pour in syrup, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)

Nutritional facts Per quarter peach: about

  • Sodium 1 mg
  • Protein trace
  • Calories 45.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 11 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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