spiced peaches in peach wine

How To Make spiced peaches in peach wine

• 1

  Peel peaches, leave whole and place in acid solution, while you finish peeling all the peaches.
• 2

  In a large pot, cook wine, white & brown sugars, lemon juice and one cinnamon stick.
• 3

  Stir until all sugar is dissolved and mixture begins to boil.
• 4

  Remove the cinnamon stick and reserve the syrup.
• 5

  Rinse the peaches.
• 6

  Stick two cloves into each peach and add the peaches to the reserved syrup, heating the peaches until slightly softened.
• 7

  Remove from heat and allow peaches to sit in syrup overnight at room temperature.
• 8

  Next day, remove the cinnamon and cloves from the peaches.
• 9

  Slice the peaches into thick wedges and place back into the syrup.
• 10

  Next add the shredded candied ginger into the peach mixture and reheat the peaches.
• 11

  Once the peaches are hot, pack tightly into hot sterilized jars, make sure to add 1 stick of cinnamon to each jar.
• 12

  Cover the peaches completely with hot syrup, make sure to release any air bubbles, adding more syrup if necessary.
• 13

  Clean the rims and seal the jars.
• 14

  Process quart jars for 25 minutes in a water bath canner.
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