Sterilize jars and lids. Prepare water-bath canner. In a 2-quart saucepan, combine water, honey and sugar. Bring to a boil, stirring to dissolve sugar. Remove from...
4 pint jars
– 2¼ cups water
– ¾ cup lavender honey
– ½ cup sugar
– ½ vanilla bean, split lengthwise
– 3 pounds peaches
– 2 tablespoons lemon juice
Most Read Life Stories
- Hot pot is hot in Bellevue right now, but good luck trying to get a table at Liuyishou and The Dolar Shop
- How to calculate baking time when you change pan sizes
- Veterinary Q&A: HGE in dogs Part 2
- Sunday hats: special beyond Easter WATCH
- What's the difference between a ham butt and ham shank?
1. Sterilize jars and lids. Prepare water-bath canner.
2. In a 2-quart saucepan, combine water, honey and sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. Stir in vanilla bean, cover and set aside 45 minutes to infuse. Discard vanilla bean.
3. Combine 2 quarts cold water and 3 tablespoons Fruit-Fresh in a large bowl. Peel peaches by setting in a large pan of boiling water and timing 30 to 60 seconds, just until the skins loosen. Drain. Rinse with cold water briefly. When cool enough to handle, peel and slice peaches ½-inch thick, dropping into the Fruit-Fresh solution immediately.
4. Place syrup back on stove top and bring to a boil. Drain peaches and stir into syrup, adding lemon juice. Cook 3 minutes.
5. Ladle peaches and syrup into hot, sterilized pint canning jars, leaving ½-inch headspace. Wipe rims with a clean, damp paper towel and attach hot, two-piece canning lids. Use canning tongs to place jars in boiling water bath. Process 20 minutes; begin timing when water returns to a boil. Remove jars and place on a clean kitchen towel. Let cool 12 hours. Check lids for a complete seal. Store in a cool, dark place up to 1 year. Once opened, keep in refrigerator up to 10 days.
Canning instructions from USDA.