Peaches Canned in Maple Whiskey Syrup
We have had an exceptional peach season here in Vermont! This is the first time my trees really produced and the branches are bent right to the ground. I was worried the tree might break so I picked a bunch of peaches to remove some of the weight. Naturally I found a way to preserve them with maple syrup!
10-12 pounds of peaches
2 cups of water
2 1/2 cups maple sugar
1/2 cup maple syrup
1 vanilla bean
1/3 cup of whiskey
First, prepare the canning pot and jars. This recipe fills 6 jam jars or 3-5 pint jars. Jars should be sterilized for 15 minutes in boiling water. Take them out only when you are ready to fill them. Put the lids in a simmering pot of water to sterilize.
Prepare the peaches. Remove the skin by submerging a few peaches in boiling water for 3 minutes, and then dunk into ice water. The skin should slide off, or at least be easily removed with a knife. Cut peaches into slices and discard pit.
Mix together water and pure granulated maple sugar. Heat on medium heat until the sugar dissolves. Split vanilla bean and scrape seeds into the sugar and water. Add the rest of the bean and allow to simmer for a few minutes. Add the maple syrup and whiskey and continue to simmer. Add the peaches and allow to come to a boil. Turn off the heat and pack into sterilized jars. Leave 1/4″ space, put on caps and return to the water bath for 10 minutes.
If you have extra syrup, save it! Add to coffee, use on pancakes or whatever. It will have a delicious whiskey/peach infused flavor. As for the peaches, save them for a special dessert this winter. Ladle over ice cream, pound cake or use as a chutney on cheese board.