Spiced Rum Peaches

Adding to my holidaze gift canning, I came across a recipe for “Drunken Peaches” – basically, peaches and simple syrup and brandy.

What’s not to love, right?

Except…

I wanted to add a bit of spice to my peaches, so I picked up a bottle of spiced rum and some whole cloves; figuring that both would do the deed nicely.

INGREDIENTS
•2 bags frozen peach slices, thawed
•1/4 cup spiced rum (per jar)
•2 cloves (per jar)

Simple Syrup:
•1-1/2 cup sugar
•3 cups water

Note: if you want to use fresh peaches, go for it, but I have a lot of holidaze canning to get done and a kindofa tight schedule, so fozen, peeled and sliced peaches worked a treat for me. Two bags made three pint jars.

First, make the simple syrup by stirring the sugar into the water in a small pan over medium heat until the sugar dissolves.

Bring to a low simmer, then reduce the heat and keep warm while you prep the peaches.

Divide your peach slices evenly among canning jars – as I noted above, two bags filled three, pint-sized jars.

Pour 1/4 cup of spiced rum over each jar of peaches, then add two cloves.

Top each jar off with the simple syrup – leaving about 1/2 inch of head space.

Add lids and bands to each jars, screwing the bands “fingertip tight” – using just you fingertips to tighten the bands – and process in boiling water for 25 minutes.

For best flavor, you should allow the sealed jars to rest for one week.

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