Description
Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.
Ingredients
- 4 cups sugar
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons whole cloves
- 4 pounds fresh clingstone peaches, blanched and peeled
- 5 (3 inch) cinnamon sticks
Instructions
- Inspect 5 quart-sized jars for cracks and rings for rust
- discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new
- unused lids and rings in warm soapy water.
- At the same time
- combine sugar
- vinegar and water in a large pot
- bring to a boil. Boil until syrupy
- about 5 minutes.
- While the sugar mixture is boiling
- press 1 to 2 cloves into each peach.
- Place peaches into the boiling syrup. Boil until peaches are tender
- about 20 minutes.
- Spoon peaches into hot
- sterilized jars
- and top with liquid
- filling to within 1/2 inch of the rim. Insert a cinnamon stick in each jar. Wipe the rims with a clean dry cloth
- and seal with lids and rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
- cover
- and process for 10 minutes to seal
- or consult times recommended by your local extension.
- Remove the jars from the stockpot and let rest
- several inches apart
- for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool
- dark area.
Prep Time: 1 hr
Cook Time: 25 mins
Total Time: 1 hr 25 mins
Servings: 32