Boozy Peaches

Step 1

Sterilize the jars.

Step 2

Place the lids in a small saucepan, cover them with water, and bring the water to a simmer over low heat.

Step 3

Set up a water bath, and bring water to a boil.

Step 4

Bring a large pot of water to a boil.

Step 5

Cut each peach in half and remove the pit.

Step 6

Fill two large bowls half full with ice water and 1/4 cup of lemon juice and set aside.

Step 7

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.

Step 8

Once all of the peaches are blanched, peel them and return them to the lemon water.

Step 9

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.

Step 10

Meanwhile, pack the peaches into the jars, cut sides down.

Step 11

Ladle the hot syrup into each jar, leaving enough room for 1/2 cup of rum.

Step 12

Pour 1/2 cup rum into each jar and top off with additional syrup if necessary to leave 1/2 to 1/4 inch headspace at the top of each jar.

Step 13

Wipe the rims clean with a damp paper towel. Top with a hot lid and a band.

Step 14

Process in a boiling water bath for 25 minutes.

Step 15

Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.

Step 16

Over the next several hours you’ll hear a “ping” as the lids go concave signaling a secure seal.

Step 17

If the lids do not go concave, refrigerate the jar and use it first.