Georgia Spiced Peaches

Recipe View Prepare the Jars: Inspect quart- or gallon-sized canning jars for cracks or defects. Discard any damaged jars. Immerse the jars in simmering water for at least 5 minutes to sterilize. Wash new, unused lids and rings in warm, soapy water. (Prep time: 15 minutes)

Recipe View Create the Spiced Syrup: In a large, heavy-bottomed pot, combine the sugar, water, and vinegar. Bring to a boil over medium-high heat, stirring constantly until the sugar is dissolved. Continue to boil until the syrup thickens slightly. (Cook time: 20 minutes)

Recipe View Infuse the Peaches: Gently add the peeled and halved peaches, crushed cinnamon stick, and whole cloves to the boiling syrup. Continue to boil, stirring occasionally, until the peaches are tender enough to be easily pierced with a fork but still hold their shape. (Cook time: 25-30 minutes)

Recipe View Fill the Jars: Using tongs or a slotted spoon, carefully transfer the spiced peaches into the sterilized canning jars, leaving about 1/2 inch of headspace at the top. (Prep time: 10 minutes)

Recipe View Top with Syrup: Continue to boil the remaining syrup until it becomes thick and slightly viscous. Ladle the hot syrup into the jars, ensuring the peaches are completely covered and maintaining a 1/2 inch headspace. Remove any air bubbles by running a clean knife or spatula around the inside of each jar. Wipe the rims of the jars with a damp paper towel to remove any residue. (Prep time: 10 minutes)

Recipe View Seal the Jars: Place the sterilized lids on the jars and screw on the rings tightly, but not too tightly. (Prep time: 5 minutes)

Recipe View Process in a Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced at least 2 inches apart. Add more boiling water to cover the jars by at least 2 inches. Bring the water back to a rolling boil, cover the pot, and process for 35 minutes. (Cook time: 35 minutes)

Recipe View Cool and Check the Seal: Carefully remove the jars from the stockpot and place them on a wooden or cloth-covered surface, several inches apart. Allow the jars to cool completely, undisturbed, for 12-24 hours. After cooling, check the seal of each jar by pressing down on the center of the lid. If the lid doesn't flex, it's properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place. (Cool time: 12-24 hours)