12 large Peaches
1 cup + 2 tbsp. lemon juice
5 cups sugar
3-3/4 cups water
2 tsp. cinnamon
3/4 tsp. cloves
1 tsp. nutmeg
Peel, pit, and slice peaches.
Place peach slices in water containing ascorbic acid, until all peaches are sliced. The ascorbic acid will prevent browning of the fruit which can occur rather rapidly.
Combine lemon juice, water, sugar, cinnamon, cloves, and nutmeg in a large saucepan. Stir and cook over medium heat until the mixture reaches a rolling boil.
Drain the peaches and add to syrup mixture. Cook for 3 minutes.
Pour into hot jars, release air bubbles, clean jar rims, and seal.
Process quart jars in a boiling water bath caner boiling water bath canner for 30 minutes. Makes 5 quarts
*To loosen skin, dip peaches in boiling water for 30 seconds, then submerge in cold water. The peaches will now peel easily.
Preserving Peaches Peach Banana Jam Peach Ice Cream
Freezing Peaches Peach Ice Cream Peach Marmalade