This post is sponsored by the makers of Ball® home canning products.*

succulent peaches are a sigil of summer. the pinnacle of the suns energy, juicy and filled with sweetness. one of our local growers has peach trees that can withstand the midwest winters + when they are in season they are griffin’s favorites. i love to put up peaches in this way, honeyed and spiced, and perfect to pull from the pantry on a winter’s day to top oatmeal, dutch pancakes or to eat straight out of the jar. friends, these Ball® Honey Spiced Peaches are not your average canned peaches from middle school. they are a delicacy.

I pulled out my Ball Blue Book®, where you can find this recipe for Ball® Honey Spiced Peaches. With sugar, honey, cloves, allspice, and cinnamon sticks this recipe is simple and delicious. I find the riper the peach the easier it is to blanch + peel them. This recipe makes 3 - 32 oz Ball® Quart Jars.

Honey Spiced Peaches

Ingredients

8 lb peaches (about 24 small)

1 cup sugar

4 cups water

2 cups honey

1-1/2 tsp whole allspice

3/4 tsp whole cloves

3 sticks cinnamon

Ball ® brand Fruit-Fresh ® (Optional)

3 Ball® (32 oz) quart glass preserving jars

optional: Ball® freshTech Electric Water Bath Canner + Multicooker

Directions

Fill water canner and bring to a boil. Wash and heat jars in simmering water until ready for use. Do not boil. Wash lids and set bands aside.

To peel peaches, make an “X” on the bottom of peaches using a knife. Prepare a large pot with boiling water and a large bowl with ice water. Plunge peaches in boiling water for 30 to 60 seconds, or until skins start to crack. Dip into ice water and slip off skins. Wash, peel and pit peaches. Leave peaches in halves or cut into slices, if desired.

You can treat your peaches to prevent browning. There are two options. First, combine 2 tsp Ball® brand Fruit-Fresh(R) with 3 tbsp of water. Toss cups of cut peaches in mixture. Make more Fruit-Fresh mixture as needed to coat all cut peaches. Second, you can submerge cut peaches in a mixture of 1/4 cup lemon juice and 4 cups water. to prevent browning.

In a large saucepan or dutch oven, combine sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.

Pack hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.

Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Griffin has already dipped into one of our jars of peaches to top his oatmeal, and so these two might not last long on our shelves. I’ll be frequenting the last days our local farmers market for more peaches. Have you ever enjoyed canned peaches?

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.