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!

Supplies:

  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

Instructions:

  1. GET READY:
  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.
  5. PREPARE THE PEACHES:
  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.
  11. CAN THE PEACHES:
  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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