Boozy Peaches


Last weekend on our way home from Winthrop, we just had to stop at a fruit stand and buy some gorgeous Washington State peaches. Ripe, sweet, beautiful, locally grown peaches – and just $25 for a 25 lb. box!

I split a box with my friend, Jeanne. I planned on making a peach frangipane tart or the beautiful Bourbon Roasted Peach Cheesecake I discovered on the blog Lisa is Cooking. But then Marvin and I decided to forgo dessert for a couple of weeks, and the peaches were so ripe and ready that I needed to come up with “Plan B” and fast. Boozy Peaches – of course! Now we’ve got 8 quarts of luscious, rum soaked fruit dessert for when the weather gets colder and we get ready to indulge again. I’m picturing us eating these peaches over vanilla ice cream in front of a crackling fire…

I got the inspiration for these boozy peaches from the fabulous  Food in Jars Cookbook. Marissa’s peaches call for bourbon, but I decided to use some of our favorite rum – Captain Morgan Private Stock. I also changed the quantities in the recipe and added brown sugar to the mix.

Okay, I have to admit it, one of the jars is already open in the fridge. But I only tasted them so I could confidently share this recipe with you. And, I am happy to confirm, boozy peaches made with Captain Morgan Private Stock are a sweet, boozy success.

Boozy Peaches
Recipe Type: Canning, Desserts
Author: A Passionate Plate – adapted from Food in Jars
Serves: 8 quarts
These beautiful canned peaches get their extra flavor from brown sugar and dark rum. A jar would make a beautiful Christmas gift.
  • Supplies:
  • 8 regular quart jars with bands and lids
  • two large bowls
  • 1 canning pot with a rack
  • 1 large pot for blanching the peaches
  • Ingredients:
  • 12 lbs. ripe freestone peaches
  • 1/2 cup lemon juice
  • 2 cups granulated sugar
  • 2 cups brown sugar
  • 7 cups water, plus water for boiling
  • 4 cups Captain Morgan Private Stock Rum
  2. Sterilize the jars.
  3. Place the lids in a small saucepan, cover them with water, and bring the water to a simmer over low heat.
  4. Set up a water bath, and bring water to a boil.
  6. Bring a large pot of water to a boil.
  7. Cut each peach in half and remove the pit.
  8. Fill two large bowls half full with ice water and 1/4 cup of lemon juice and set aside.
  9. Working in batches, blanch the peach halves in the boiling water. After 60 seconds, remove the peaches with a slotted spoon and place them in the ice water.
  10. Once all of the peaches are blanched, peel them and return them to the lemon water.
  12. Wash out the pot you used to blanch the peaches, then add the granulated sugar, brown sugar and 8 cups of water. Bring to a simmer over medium heat.
  13. Meanwhile, pack the peaches into the jars, cut sides down.
  14. Ladle the hot syrup into each jar, leaving enough room for 1/2 cup of rum.
  15. Pour 1/2 cup rum into each jar and top off with additional syrup if necessary to leave 1/2 to 1/4 inch headspace at the top of each jar.
  16. Wipe the rims clean with a damp paper towel. Top with a hot lid and a band.
  17. Process in a boiling water bath for 25 minutes.
  18. Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.
  19. Over the next several hours you’ll hear a “ping” as the lids go concave signaling a secure seal.
  20. If the lids do not go concave, refrigerate the jar and use it first.


  1. Would it be ok to process this recipe in a pressure canner following its guidelines ?? New to canning 🙂

  2. Ivriniel says:

    If they’re low acid peaches, are they even safe for canning?

    • Donna says:

      To acidify the peaches you add lemon juice, there is 1/2 cup in the recipe (other recipes call for 1-2 tbsp. per jar, so it looks okay to me.

  3. Tami C says:

    I was told by a friend that she’d made brandied peaches one year and given them away as Christmas gifts — This year I encountered an amazing sale on canning peaches at our local grocery store so I picked up 20lbs of them and used this recipe… AMAZING!!!! Just tried one jar as a ‘test’ and these are going to be phenomenal by the time Christmas rolls around.

    • MaryMiller says:

      Hi, Tami –

      I am so glad you found (and tried) this recipe! We gave several jars away as gifts ourselves last year, but kept three for ourselves because they were just so darn good.Especially in the middle of the winter with ice-cream.

      – Mary

  4. Shuaibu says:

    My mother pgrapoated blood peaches for fifty years at our century farm near Dublin Ont..and the new people ,who don’t even know what they are won’t let me move a couple of small ones to my new place in London..I have always valued them because they are vitually pest free and only need do be cooked and sweetened slightly to make a wonderful plum like fruit.. We always took the peel off by dipping them into boiling water ,the same as regular peaches.. I asm really eager to find a couple of live plants or even pits which I could plant here in London.. I would be grateful to anyone who could give me some..I had move 2 that where just starting to bear last year to my ex-friends place and she cut them down to let a cultivator through into the garden, not realizing what they are. They ,I believe, are the only ones that can consistantly survive hard winters even in Northern areas of Canada [Manitoba].. Please get in touch if you are in S. Ont and I would come for plants if you have any..My Mother would be pleased and it is in her memory that I wish to do this..

  5. […] market is brimming over with product. Our bounty? A case of ripe peaches from Smallwood Farms (more Boozy Peaches, please!), some homemade tamales for the freezer, and two handblown glasses (perfect for G & […]

  6. How beautiful are these? I’m with you with the ice cream…yum.

  7. These look wonderful. I’m going to do way more preserving this summer (yesterday was the first day of Spring here). You are an inspiration!

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