Boozy Peaches

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.

Look for local freestone peaches at your local farmer’s market. This recipe does take some time, but the results are SO worth it. Give a few jars of boozy peaches to your lucky friends as gifts but be sure to stash away a few quarts for yourself. A bowl of plain vanilla ice cream will never be the same once you’ve topped it with with these peaches.

Boozy Peaches

Servings 8 quarts



  • 8 regular quart jars with bands and lids
  • 2 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



  • 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.


  • 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.


  • 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.
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