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.
- 8 regular quart jars with bands and lids
- two large bowls
- 1 canning pot with a rack
- 1 large pot for blanching the peaches
- 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
- GET READY:
- Sterilize the jars.
- Place the lids in a small saucepan, cover them with water, and bring the water to a simmer over low heat.
- Set up a water bath, and bring water to a boil.
- PREPARE THE PEACHES:
- Bring a large pot of water to a boil.
- Cut each peach in half and remove the pit.
- Fill two large bowls half full with ice water and 1/4 cup of lemon juice and set aside.
- 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.
- Once all of the peaches are blanched, peel them and return them to the lemon water.
- CAN THE PEACHES:
- 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.
- Meanwhile, pack the peaches into the jars, cut sides down.
- Ladle the hot syrup into each jar, leaving enough room for 1/2 cup of rum.
- 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.
- Wipe the rims clean with a damp paper towel. Top with a hot lid and a band.
- Process in a boiling water bath for 25 minutes.
- Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.
- Over the next several hours you’ll hear a “ping” as the lids go concave signaling a secure seal.
- If the lids do not go concave, refrigerate the jar and use it first.