It is peach season here in the PNW. We picked up twenty pounds of peaches on our way home from Lake Chelan last weekend. There are so many possibilities when it comes to peaches and it was hard to narrow down what to do with our bounty. Below is a suggestion for using every part of those peaches down to the skins. When it is cold and dark again and you want a tasty summer treat with these recipes you’ll be able to head to the cabinet and remember the warm days of summer.
Honey Spiced Peaches
Great recipe to add to oatmeal or muffins. Drain and chop and add to recipe right before baking. Adapted from the Ball recipe.
8 pounds of peaches
1 cup sugar
4 cups water
2 cups honey
1 tsp cloves
3- 32 oz quart glass jars
-Prepare jars and lids* (jars and rims can be reused but lids need to be new each time)
-Wash & peel peaches** (see below for a tip) (also save the skins they can be used for another recipe!)***
– Pit and cut peaches into slices
-Treat with lemon juice or Fruit Fresh (in the canning section at the store) to prevent browning
-Combine sugar, water, honey and cook until the sugar dissolves.
-Add peaches in syrup and cook three minutes
-Pack hot peaches in hot jars leaving 1/2 inch headspace
-Remove air bubbles, wipe edges and apply band and lid.
– Process in boiling water for 25 minutes. Carefully remove (carefully) and ensure that the safety button at the top isn’t popped up.
*Sanitize Jars and Lids for Canning
In a large pot boil water and carefully place jars in water for ten minutes. Use canning tongs to carefully remove. Put lids in small pot of almost boiling water for 5 minutes. Use lid wand to carefully remove.
**Peeling Peaches Trick
Dip in boiling water for 20-45 seconds. Remove from boiling water using slotted spoon and put into a large bowl of ice water for a few minutes. Then the peach skin will easily slid off. This works great on tomatoes as well.
***Use those peach skins! Peach Honey Recipe
No need to waste! Use those peach skins for another tasty treat that will last into the next season! If you run out of time or energy to continue with these recipe you can always freeze the peach skins and come back to it later)
6 cups of peach peelings
6 cups water
4 cups sugar
-Cover peelings in water and slowly cook in a covered saucepan until soft.
-Put through a cheesecloth bag and press to remove the juice. Remove the large chunks.
-Cook the juice in a saucepan on medium-high heat until it boils. Add the sugar and boil down until it achieves honey consistency.
-If it doesn’t thicken enough you can add 1/3 packet of pectin with 1/3 cup of sugar.
-Fill jars 1/4 inch headspace left.
-Process in boiling water for ten minutes. Remove carefully with tongs and check the safety button to ensure seal.