Old Fashioned Spiced Peaches
Old Fashioned Spiced Peaches is a vintage preserve recipe poised for a comeback. These easy Southern pickled peaches were always on our Thanksgiving table.
Servings: 16
Ingredients
- 3 lbs large peaches, about 7
- 4 cups sugar
- 1 1/2 cups cider vinegar, 5% strength
- 2/3 cup water
- 2 cinnamon sticks
- 2 tsp whole cloves
Instructions
- Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
- Meanwhile peel and slice your peaches.
- Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
- Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart
Notes
Choose ripe but firm, blemish free peaches. Discard any brown spots.
I like to peel my peaches with my serrated peeler, but if you prefer the boiling water/ice bath method, go for it. Simply immerse your peaches into boiling water for 30-60 seconds and then plunge them into ice water. The skins will slip off easily.
This recipe adapted from pickyourown.org
Nutrition
Calories: 234 kcal · Carbohydrates: 59 g · Protein: 1 g · Fat: 0.4 g · Saturated Fat: 0.02 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.1 g · Trans Fat: 0.001 g · Sodium: 14 mg · Potassium: 124 mg · Fiber: 2 g · Sugar: 57 g · Vitamin A: 279 IU · Vitamin C: 4 mg · Calcium: 11 mg · Iron: 0.4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.