A Honey Spiced Peaches Canning Recipe That Will Delight Your Tastebuds
Peaches may just be one of nature's sweetest treasures. Not only are they sweet, juicy, and tasty, but their gorgeous pink/orange/yellow hues are just so enchanting!
Our state, Georgia, is known as the "Peach State," and these beauties have started to really bless us with their presence here on the farm. Always a sure sign that summer has arrived.
Bursting with vibrant flavors and sweet indulgence, they are begging to be enjoyed.
So, I made delicious honey-spiced peaches to capture the season's essence and preserve our bountiful peaches to enjoy way after their fruiting period.
Whether you're an experienced home canner or a curious beginner, I will guide you through the exact steps to make this honey spiced peaches canning recipe. It will be all so worth it!
This post is sponsored by the makers of Ball® home canning products
Honey-spiced peaches canning recipe
With just a few simple ingredients, this honey-spiced peaches canning recipe savors these succulent fruits' natural sweetness with the perfect blend of honey and spices.
Your tastebuds will dance with delight!
Cinnamon, clove, and allspice aromas will fill your kitchen, and the luscious peaches will transform into sweet jewels covered in a golden-hued syrup.
Makes: About 3 (32 oz) quarts or 6 (16oz) pint jars.
Prep: 20 Minutes
Processing Time: 25 Minutes
INGREDIENTS
6 x 16-oz Honeybee Keepsake Jars - Get them HERE
8 lb. peaches (about 24 small peaches)*
1 cup sugar
4 cups water
2 cups honey
1-1/2 tsp whole allspice
3/4 tsp whole cloves
3 sticks cinnamon
*CAUTION: Do not use this process to can white-flesh peaches. Some varieties of white-flesh peaches are higher in pH (i.e., lower in acid), making them a low-acid food for canning purposes. At this time, there are no low-acid or acidification procedures for white-flesh peaches.
DIRECTIONS
Step 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in hot water (not boiling) until you are ready to add the food content. Wash lids and bands in warm soapy water and set aside.
Step 2
Wash, peel, and pit your peaches. Leave the peaches in halves or cut them into slices, if desired. Treat fruit to prevent browning.
Step 3
Combine sugar, water, and honey. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Add peaches to the syrup one layer at a time and cook for 3 minutes.
Step 4
Pack hot peaches into hot jars, leaving 1/2-inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves, and 1 stick cinnamon to each jar.
Fill one jar at a time with the food content. Do not assembly line fill.
Step 5
Ladle hot syrup over peaches, leaving 1/2-inch headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, then pulling inwards.
Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
Step 6
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into the water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water. Repeat steps 4 - 6 for each jar one at a time until all your filled jars have been placed into the canner.
Step 7
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process the jars for 25 minutes, adjusting for altitude.
Step 8
When the processing time is completed, turn off your burner. Remove the pot's lid away from you (be careful of the steam!), and wait 5 minutes before taking your jars out. This helps for a better vacuum seal.
Step 9
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
After 12-24 hours, check if the lids have been sealed. Press the center - A properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it safely.
Please note!
It is crucial to always follow a tried, tested, and approved recipe down to the exact steps. Canning is kind of a scientific process, and if you don’t do it correctly, you can end up with an undesirable, unsafe product.
But don’t fear friend, if you follow the steps, it is so easy!
canning course
Did you know I have a whole CANNING COURSE?
It will address all your canning fears, concerns, and problems! I show you exactly how to can food, step-by-step, with video tutorials and delicious beginner recipes.
Have a look below!
ways to use honey-spiced peaches
These zesty peaches can be used in so many ways!
They add a burst of spicy fruit flavor to baked goods, especially bran muffins. Add about 1 cup of drained, coarsely chopped peaches to the batter just before baking.
Use them to make yummy peach crumble or breakfast crisp.
Paired with baked apples, they can make a delicious pie filling.
Serve them with ice cream, topped with a crumble of your choice for crunch.
Add them to a fresh summer salad.
Serve them on top of French toast or waffles.
Eat them as is, straight out of the jar!
So, gather your canning supplies, don your apron, and let the magic unfold as you make these honey-spiced peaches.
You could also try these recipes using fresh peaches:
print this recipe
honey-spiced peaches
Makes: About 3 (32 oz) quarts or 6 (16oz) pint jars.
Prep: 20 Minutes
Processing Time: 25 Minutes
INGREDIENTS
8 lb peaches (about 24 small)*
1 cup sugar
4 cups water
2 cups honey
1-1/2 tsp whole allspice
3/4 tsp whole cloves
3 sticks cinnamon
*CAUTION: Do not use this process to can white-flesh peaches. Some varieties of white-flesh peaches are higher in pH (i.e., lower in acid), making them a low-acid food for canning purposes. At this time, there are no low-acid or acidification procedures for white-flesh peaches.
DIRECTIONS
Step 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in hot water (not boiling) until you are ready to add the food content. Wash lids and bands in warm soapy water and set aside.
Step 2
Wash, peel, and pit your peaches. Leave the peaches in halves or cut them into slices, if desired. Treat fruit to prevent browning.
Step 3
Combine sugar, water, and honey. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Add peaches to the syrup one layer at a time and cook for 3 minutes.
Step 4
Pack hot peaches into hot jars, leaving 1/2-inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves, and 1 stick cinnamon to each jar. Fill one jar at a time with the food content. Do not assembly line fill.
Step 5
Ladle hot syrup over peaches, leaving 1/2-inch headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, then pulling inwards. Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
Step 6
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight. Using your jar lifter, place the jar upright into the water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water. Repeat steps 4 - 6 for each jar one at a time until all your filled jars have been placed into the canner.
Step 7
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point. Start your timer and process the jars for 25 minutes, adjusting for altitude.
Step 8
When the processing time is completed, turn off your burner. Remove the pot's lid away from you (be careful of the steam!), and wait 5 minutes before taking your jars out. This helps for a better vacuum seal.
Step 9
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
After 12-24 hours, check if the lids have been sealed. Press the center - A properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it safely.
I think it’s safe to say this spiced peaches canning recipe will become one of your favorites! It’s such a delicious treat that’s a healthier option when you crave something sweet.
Let’s celebrate the beauty of nature, the joy of the harvest, and the simple pleasures that can be found in every canned jar!
Love, Annette xx
Read more:
How to can food in 10 easy steps
Canning vegetables and fruits - The essentials you need to know
