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.
![](https://apassionateplate.com/wp-content/uploads/2020/11/Freestone-Peaches-for-Boozy-Peaches.jpg)
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.
![](https://apassionateplate.com/wp-content/uploads/2020/11/A-Passionate-Plate-Boozy-Peaches1.jpg)
Boozy Peaches
Ingredients
SUPPLIES:
- 8 regular quart jars with bands and lids
- 2 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
Instructions
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.