Ingredients:

  • 8 lbs ripe, firm peaches
  • 2 cups wildflower honey
  • 4 cups water
  • 1 cup granulated sugar
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp ground allspice

Instructions:

  1. Bring a large pot of water to a rolling boil.
  2. Cut peaches into quarters and remove the pits.
  3. Drop peach slices into the boiling water for 30–60 seconds until the skin just begins to crack.
  4. Immediately transfer slices to an ice bath and gently tug the skins off.
  5. Place peeled slices into a bowl of lightly salted water to prevent browning.
  6. In a medium saucepan, combine the water, honey, and sugar.
  7. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar crystals have completely dissolved.
  8. Whisk in the cinnamon, cloves, and allspice.
  9. Reduce heat to a simmer for 5 minutes to allow the spices to bloom.
  10. Sterilize your jars in boiling water.
  11. Pack the peach slices tightly into the warm jars, leaving exactly 1/2-inch of headspace.
  12. Pour the hot honey syrup over the peaches, maintaining the 1/2-inch headspace.
  13. Process the jars in a water bath canner for 20 minutes.