So by now you’ve seen the Peach Butter and Canning Peaches. In addition to this post there is one more peach recipe that I would like to share with you. Peach Syrup. I saved the best for last, although this probably ties for first place. Since we had so many peaches to work with – I decided to split it up and make several different things rather than just making a whole bunch of one thing. Plus, since it’s just the two of us, we don’t need a hundred quarts of sliced peaches. The obvious thing that I love about this recipe is that it is sweetened with honey instead of white sugar. That’s a double bonus. If you’ve got peaches left, or you are going to get some – I highly recommend this recipe.
Honey Sweetened Peach Jam
This Honey Sweetened Peach Jam is perfect on toast!
- 12 lbs. peaches
- 3 c. honey
- 1/4 c. fresh squeezed lemon juice
- Prepare a boiling water bath canner and half-pint jars. Place lids in a small saucepan and bring to a bare simmer.
- Peel peaches and dice. In a large stock pot, combine peaches with honey and lemon juice. Cook on high heat, stirring regularly until the peaches have broken down. Taste to decide if you'd like to add more honey. Simmer on medium-low for 2-2 1/2 hours until desired consistency (mine took just over 2 1/2 hours).
- Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more jam. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process half-pint jars for 10 minutes. Remove canner lid. Remove jars from the canner and place them on a folded kitchen towel to cool. When the jars are cool enough to handle (let them rest at last an hour or two), remove rings and test seals.
- Unsealed jars should be refrigerated and used promptly. Sealed jars are shelf stable for up to a year.
Adapted from Food In Jars