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Brown Sugar Bourbon Peaches

Source of Recipe

From "Not Your Mama's Canning Book" by Rebecca Lindamood


Recipe Introduction

"There's nothing grandmotherly at all about these canned peaches. Tender, juicy, fragrant peaches are soaked in oaky, bourbon-spiked brown sugar syrup. Eat straight from the jar or serve over vanilla ice cream for a treat."

List of Ingredients

â—¦ 1 cup light brown sugar, packed
â—¦ 2 cups water
â—¦ 7 cups peeled, sliced peaches, treated to prevent browning

Per Jar:
â—¦ 1 tablespoon bourbon per half-pint or 2 tablespoons bourbon per pint


Recipe

Stir together the brown sugar and water in a non-reactive stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Ease the sliced peaches into the boiling syrup. Stir gently to prevent scorching.

Bring the peaches to a boil and let the mixture boil for 5 minutes. Use a slotted spoon to transfer the peaches to prepared jars to within ½ inch of the top. Pour the correct amount of bourbon into each jar. Use a ladle to pour more hot syrup into the jar to within ½ inch of the lip of the jar.

Slide a sterile metal chopstick or butter knife down the side of the jars to release any air bubbles. Add more hot syrup, if needed, to bring the level to within ½ inch of the top of the jar. Use a damp paper towel to wipe the rims and fix new two-piece lids in place to fingertip tightness.

Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil and let it process for 20 minutes. Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean and labeling.

Store the jars in a cool, dark place for up to one year. Once opened, a jar will be good for up to three weeks when store in the refrigerator.


Makes about 3 pints