Georgia-Style Spiced Peaches

Name: Georgia-Style Spiced Peaches
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 100 servings
Cuisine: Southern Recipes, American
Ingredients: 7 lb Brown Sugar; 3 tbsp Cinnamon Sticks; 19 lb Dried Peaches; 1 qt Water; 2 cups White Vinegar; 24 whole Whole Cloves

Dessert 🍰Side Dish 🥗Snack 🍿 Southern Recipes 🇺🇸American Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Georgia-Style Spiced Peaches feature tender fruit bathed in a bright, sweet-tart syrup infused with cinnamon and clove. The peaches keep their shape with a fragrant warmth that deepens over time, perfect for spooning over biscuits, ice cream, or a holiday roast. Serve these preserved peaches at brunches, festive dinners, or as a gifting-ready pantry treat.

Prep1 hr
Cook45 mins
Serves100
DifficultyMedium

1

Check as many quart- or gallon-sized jars as needed to hold the peaches for cracks and the rings for rust, and discard any that are defective. Submerge them in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm, soapy water.
2

In a very large pot over medium-high heat, bring the sugar, water, and vinegar to a boil; continue boiling until the syrup is moderately thick. Add the peaches, cinnamon, and cloves; keep boiling, stirring occasionally, until the peaches can be easily pierced to the pit with a fork, 20 to 30 minutes more.
3

Fill the sterilized canning jars with peaches. Keep boiling the syrup until it is heavy; ladle it into the jars to cover the peaches, filling to within 1/4 inch of the top. Slide a clean knife or thin spatula around the inside of each jar to release any air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and tighten the screw rings.
4

Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by 2 inches. Return to a rolling boil, cover, and process for 35 minutes.
5

Lift the jars out of the stockpot and let them rest, spaced several inches apart on a wood or cloth-covered surface, for 12 to 24 hours. Press the center of each lid with a finger to confirm it does not move up or down. Remove the rings for storage and store in a cool, dark place.