Home Canned Spiced Peaches My Grandmas Recipes

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SPICED PEACHES



Spiced Peaches image

This is a super summer dessert because peaches are plentiful. The sweet chilled fruit topped with sour cream and brown sugar is so refreshing. When fresh peaches aren't available, use canned peach halves with tasty result.-Norma Erne, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup sugar
1/2 cup water
1/4 cup vinegar
8 to 10 whole cloves
1 cinnamon stick
6 fresh peaches, peeled and halved
1/2 cup sour cream
2 tablespoons brown sugar

Steps:

  • In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

Nutrition Facts :

GRANDMA'S SPICED PEACH PRESERVES



Grandma's Spiced Peach Preserves image

This is so easy to make and makes your home smell divine! Not to mention it is fabulous as a jam or jelly, or warmed up and served over ice cream!

Provided by hdorius

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h40m

Yield 48

Number Of Ingredients 5

10 peaches
7 ½ cups white sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
6 half pint canning jars with lids and rings

Steps:

  • Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
  • Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 126.5 calories, Carbohydrate 32.6 g, Fiber 0.1 g, Sodium 1 mg, Sugar 32.5 g

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