Forktionary

Spiced Peaches In Peach Wine Recipe

Capture the taste of summer with these exquisite spiced peaches, perfectly preserved in delicious peach wine! A truly unique and delightful Christmas gift, or a heartwarming treat for yourself. This recipe is well worth the effort, promising a burst of sunshine on the coldest winter days. Easy to follow instructions and detailed measurements make it perfect for both experienced canners and beginners.

Prep Time 45 mins
Cook Time 85 mins
Calories 672.6 kcal
Protein 12g
Rating 5.0 (2 Reviews)
Spiced Peaches In Peach Wine 11

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spiced Peaches In Peach Wine

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Spiced Peaches In Peach Wine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Spiced Peaches In Peach Wine

  1. Peel 2 lbs ripe peaches, leaving them whole. Place immediately in a bowl of acidulated water (1/4 cup lemon juice per quart of water) to prevent browning while you finish peeling.
  2. In a large pot, combine 2 cups peach wine, 1 cup white sugar, 1/2 cup brown sugar, 1/4 cup lemon juice, and 1 cinnamon stick (3 inches).
  3. Stir over medium heat until all sugar is dissolved and the mixture comes to a boil.
  4. Remove the cinnamon stick and set the syrup aside.
  5. Rinse the peaches thoroughly under cold water.
  6. Insert two whole cloves into each peach. Add the peaches to the reserved syrup and heat gently until slightly softened (about 5-7 minutes).
  7. Remove from heat and let the peaches sit in the syrup overnight at room temperature.
  8. The next day, remove the cinnamon stick and cloves from the peaches.
  9. Slice the peaches into thick wedges and return them to the syrup.
  10. Add 1/2 cup shredded candied ginger to the peach mixture and gently reheat.
  11. Once the peaches are hot, pack them tightly into hot, sterilized quart jars. Add 1 (3-inch) cinnamon stick to each jar.
  12. Cover the peaches completely with the hot syrup, leaving 1/2 inch headspace. Remove air bubbles by gently running a non-metallic utensil along the sides of the jar. Add more syrup if needed.
  13. Clean the jar rims and seal with lids and rings.
  14. Process the filled jars in a boiling water bath canner for 25 minutes (adjust processing time according to altitude).
  15. Let the jars cool completely on a towel, undisturbed. Check for seals (lids should not flex when pressed).

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

644g

Fat

0g

Carbs

56g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Occasion Jams And Preserves Condiments Etc Gifts 4 Hours Or Less