Sweet Georgia Peach Honey

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Sweet Georgia Peach Honey

By Paula Deen for Cooking With Paula Deen Magazine

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!

Sweet Georgia Peach Honey

Ingredients:
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

Directions:

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 Magazine

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