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SPICED PEACHES IN PEACH WINE [www.QinSen.com]
**These make a wonderful gift at Christmas as well** [www.QinSen.com]
12 lbs. peaches (about 24 large) [www.QinSen.com]
4 c. peach wine [www.QinSen.com]
2 c. sugar [www.QinSen.com]
1 c. brown sugar [www.QinSen.com]
1/4 c. bottled lemon juice [www.QinSen.com]
whole stick cinanmon
whole cloves
Peel peaches and leav whole. Put peaches in acid solution while you peel all
the fruit. Cook wine, both sugars, lemon juice, and spices. Stir constantly
until sugar dissolves and liquid begins to boil. Drain and reserve syrup.
Rinse peaches if necessary. Stick one or two cloves into each peach. Add
peaches to syrup and heat just until peaches are slightly softened. Remove
pan from stove and let peaches sit overnight in syrup. (This will keep them
from shriveling.) Next day, remove the cinnamon stick and reheat peaches.
When hot, pack the peaches as tightly as you can in hot jars. You can add
one cinnamon stick per jar if you like. Cover peaches with hot syrup,
release air bubbles, and add more syrup if necessary. Clean rims and seal.
Process quart jars for 20 to 25 minutes inn water bath canner. Makes 6
quarts.