Honey Packed Peaches - Preserving Recipes - Recipes for Preserving

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Recipe for Honey Packed Peaches from the Preserving section.

Honey Packed Peaches

Makes 6 pints.

2 3/4 cups water, divided
1/4 cup lemon juice
5 pounds peaches*, peeled, pitted and cut into wedges
1 1/4 cups honey
2 tablespoons vanilla extract
6 small strips lemon zest

In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack.

*Apricots or nectarines may be substituted.

FYI: Every honey variety has its own unique color and taste. There are approximately 300 varieties of honey in the United States - with flavors that range from delicately sweet to richly bold. In general, the lighter the color of honey, the milder the flavor. Try a light honey such as clover or orange blossom in Honey Packed Peaches and Honey-Lemon Jelly. Experiment with a more robustly flavored honey such as wildflower or avocado when making Strawberry Jam or any of your favorite recipes.



We hope you enjoy your freshly made Honey Packed Peaches. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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