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Ingredients
Scale
- 18–24 medium peaches (3–4 per pint jar)
- 3 cups of honey (1/2 cup per pint jar)
- 9 cups of water (1.5 cups per pint jar, adjust based on preference)
- 6 tablespoons of lemon juice (optional; 1 tablespoon per jar)
Instructions
- Sterilize jars and lids.
- Blanch peaches for 30-60 seconds, then transfer to ice water.
- Remove skins and cut peaches, removing pits.
- Combine honey and water in a saucepan; heat until simmering.
- Add lemon juice to jars, pack peaches tightly, and cover with syrup.
- Remove air bubbles, secure lids, and process in a water bath for 20 minutes.
- Cool jars for 12-24 hours and check seals.
Notes
Choose ripe peaches for the best texture after canning.
Adjust sweetness of syrup to your preference.
Consider adding spices like cinnamon for a flavor twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 90g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg