Spiced peaches in peach wine (Canning and preserving)

 

Makes 6 quarts

• 12 pounds peaches (about 24 large)
• 4 cups peach wine
• 2 cups granulated sugar
• 1 cup brown sugar
• ¼ cup bottled lemon juice
• Whole stick cinnamon
• Whole cloves

1. Peel peaches and leave whole ; put peaches in a acid solution while you peel all the fruit.
2. Cook the wine, both sugar, lemon juice, and one whole cinnamon stick ; stir constantly until sugar dissolves and liquid begins to boil.
3. Drain and reserve syrup ; rinse peaches, stick one or two cloves into each peach.
4. Add the peaches to the syrup and heat just until peaches are slightly softened ; remove pan from stove and let peaches remain in syrup overnight, this will keep them from shriveling.
5. The next day, remove the cinnamon stick and reheat the peaches ; when hot, pack the peaches as tightly as you can in hot jars.
6. You can add one cinnamon stick per jar if you want ; cover the peaches with hot syrup, release air bubbles, and add more syrup if necessary.
7. Clean rims and seal ; process quart jars for 20-25 minutes in a water bath canner.

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