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 Magazine
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm