Friday, September 12, 2014

Modern Recipe: Honey Packed Peaches

It's canning season!

Honey was used in the middle ages and Renaissance as a preservative. It is still used to this day. Use honey instead of a sugar syrup to preserve your fruit.

Canned Peaches recipe found on

Honey Packed Peaches

Honey Packed Peaches


  • 2-3/4 cups - water, divided
  • 1/4 cup - lemon juice
  • 5 lbs. - peaches*, peeled, pitted and cut into wedges
  • 1-1/4 cups - honey
  • 2 Tablespoons - vanilla extract
  • 6 small - strips lemon zest


In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack. *Apricots or nectarines may be substituted.


Every honey variety has its own unique color and taste. There are approximately 300 varieties of honey in the United States - with flavors that range from delicately sweet to richly bold. In general, the lighter the color of honey, the milder the flavor. Try a light honey such as Clover or Orange Blossom in Honey Packed Peaches and Honey-Lemon Jelly. Experiment with a more robustly flavored honey such as wildflower or avocado when making Strawberry Jam or any of your favorite recipes.

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