Whiskey Peaches

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Posted on by Lela O'Bryant

recipe by Laura Goldberg Gregory

This delicious recipe was created by a fan that recently picked up a bottle of Kelley Single Malt while on vacation. Thank you Laura, for graciously sharing this recipe with us. We’ll be running out to get a box of peaches to try this one, how bout you?

These beautiful canned peaches get their extra flavor from brown sugar and Kelley Single Malt Whiskey!


  1. 16 pint jars with bands and lids
  2. two large bowls
  3. 1 canning pot with a rack
  4. 1 large pot for blanching the peaches
  5. Ingredients:
  6. 12 lbs. ripe freestone peaches
  7. 1/2 cup lemon juice
  8. 2 cups granulated sugar
  9. 2 cups brown sugar
  10. 7 cups water, plus water for boiling
  11. 4 cups Headframe Spirits Kelley Single Malt Whiskey


  2. Sterilize the jars.
  3. Place the lids in a small saucepan, cover them with water, and bring the water to a simmer over low heat.
  4. Set up a water bath, and bring water to a boil.
  6. Bring a large pot of water to a boil.
  7. Cut each peach in half and remove the pit.
  8. Fill two large bowls half full with ice water and 1/4 cup of lemon juice and set aside.
  9. 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.
  10. Once all of the peaches are blanched, peel them and return them to the lemon water.
  12. 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.
  13. Meanwhile, pack the peaches into the jars, cut sides down.
  14. Pour 1/4 cup Kelley Single Malt Whiskey into each jar. 
  15. Ladle the hot syrup into each jar leaving 1/2 to 1/4 inch headspace at the top of each jar.
  16. Wipe the rims clean with a damp paper towel. Top with a hot lid and a band.
  17. Process in a boiling water bath for 20 minutes.
  18. Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.
  19. Over the next several hours you’ll hear a “ping” as the lids go concave signaling a secure seal.
  20. If the lids do not go concave, refrigerate the jar and use it first.


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