Not quite sure what to do with those peaches that are still summer sweet and amazingly juicy, but just a little too tender for a Peach Shortcake, Peach Cream Tart or Peach Cobbler? Put some up for a taste of summer this winter. Paula’s Sweet Georgia Peach Honey is a perfect spread for your morning toast, a roasted chicken sandwich or talapia on the grill. The peachy possibilities are endless!
12 cups fresh peaches with skins, pits removed and chopped (approximately 20 peaches)
1 large orange with rind, quartered and seeds removed
1 large lemon with rind, quartered and seeds removed
8 cups sugar
6 pint canning jars with lids, sterilized
Using a food processor or blender, puree the orange and lemon until smooth. Add the peaches to the citrus mixture and pulse until smooth(you may need to work in batches). In a large saucepan combine the peach and citrus mixture with the sugar. Bring to a boil over medium high heat, stirring frequently to prevent scorching. When peach mixture is at a full boil, reduce heat to medium and cook until the mixture is the color and texture of honey (approximately 1-2 hours).
Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.
While peach mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.
Paula Remembers: Grandmother Paul would dry peaches every summer and use them to make her Peach Honey. She would test the mixture on a pretty saucer and let it cool to see if it was thick enough before canning.
Take a peek at our Home Canning 101 article for the answers to all your canning questions.
Serves: Yields 6 pints
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Difficulty: Semi Easy
Recipe Courtesy of Cooking with Paula Deen MagazineRead More From Cooking with Paula Deen Magazine.
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