Peaches and Spice Honey
On toast, strawberries, pita chips, or in place of jelly on a PB&J, this peachy honey spread had endless possibilities. On yogurt, ice cream, granola, pancakes, mixed into batter, topped on cupcakes, tucked inside puff pastry... see? Endless...
Servings and Ingredients
|½ lemon with rind, seeded, cut into chunks|
|½ orange with rind, seeded, cut into chunks|
|14 c. chopped fresh peaches with skins, pitted (from approximately 14 to 18 peaches)|
|2 c. Hy-Vee honey|
|2 ½ c. Hy-Vee granulated sugar|
|1 cinnamon stick|
|13 13 half-pint canning jars|
- Place orange and lemon chunks in a food processor, cover and process until finely chopped. Pour into a large saucepan or Dutch oven.
- Put peach chunks into food processor in batches. Cover and process each batch until smooth. Add peaches to orange and lemon mixture.
- Add honey, sugar and cinnamon stick. Bring to boiling; reduce heat. Cook, uncovered, over low heat for 30 to 35 minutes or until mixture coats a spoon, stirring often. Remove and discard cinnamon stick.
- Meanwhile, wash canning jars and lids and sterilize in boiling water bath. Place hot jars onto a cooling rack just before filling; leave lids in the boiling water. Ladle hot peach mixture into hot, sterilized canning jars, leaving a 1/4-inch headspace. Wipe jar rims with a clean cotton dishtowel and place canning lids on top. Tighten ring over lid. Repeat with all jars.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Note: Lids will seal as the jars cool. The center of the lid will indent making a slight “ping” sound. If the jars do not seal properly, refrigeration is required.
30 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 9g
- Protein: 0g
Vitamin A 0%
Vitamin C 2%
Hy-Vee Seasons Back to School 2012.