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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.