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
MethodIn 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
- Iron 1.0
- Vitamin A 1.0
- Vitamin C 3.0