Operation Manual

Honey-Spiced Peaches

Makes about 4 pints (16 oz) of peaches

Small peaches, peeled, halved, pitted, 5-1/3 lbs

treated to prevent browning (see Quick Tips) and drained

Granulated sugar 2/3 cup

Water 2-2/3 cups

Liquid honey 1-1/3 cups

Cinnamon (about 4 inches each – 1 stick per jar) 4 sticks

Whole allspice, divided 1 tsp

Whole cloves, divided 1/2 tsp

Ball

brand Pint (16 oz) Glass Preserving Jars with Lids and Bands 4

What you do:

What you need:

1. COMBINE sugar, water and honey in a large stainless steel

saucepan. Bring to a boil over medium-high heat, stirring

until sugar dissolves.

2. REDUCE heat to low, add peaches one layer at a time and warm

until heated through, about 3 minutes per layer. In the meantime,

pre-heat your jars.

To treat peaches to prevent browning, combine 2 tsp Ball

brand Fruit-Fresh with 3 tbsp

of water. Toss 4 cups of cut peaches in mixture. Make more Fruit-Fresh mixture as needed

to coat all cut peaches. Or, submerge cut peaches in a mixture of 1/4 cup lemon juice and

4 cups water.

To peel peaches, make an “X” on the bottom of peaches using a knife. Plunge in boiling water

for 30 to 60 seconds, or until skins start to crack. Dip into cold water and slip o skins.

Quick Tips Before You Start

Prepare Your Fruit

Recipes