Choose ripe, firm blush-red peaches for vibrant-looking syrup. The lemon juice mixture prevents the peaches from discolouring.
- Portion size 2 servings
- Credits : Canadian Living Magazine: August 2011
MethodIn large bowl, mix 6 cups water with 1/4 cup 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 water and sugar to boil. Add chilies, cloves, cinnamon, star anise, orange peel and ginger; boil for 4 minutes.
Quarter large or halve small peaches. Add to Dutch oven; cook over medium heat, in 2 batches, until tender-firm, about 3 minutes. Using slotted spoon, tightly pack peaches into 2-cup canning jars to 3/4 inch (2 cm) from 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.
Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to rack to let cool.
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