Preserve the flavors of summer with this recipe for canned peaches; the addition of chai spices makes these a little extra special. You’re going to be so glad to have these canned peaches in your pantry this winter!
Chai Spiced Peaches in Light Honey Syrup
Fresh peaches are one of the delights of summer. When the bounty is in full swing, we preserve as many as possible and use them in cobbler, to top ice cream, and turn a jar or two into peach butter to enjoy when the season has passed. Peaches are a high-acid food and are easy to put up using a boiling-water canner.
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Related: Peach Pie with Crumb Topping
Choose the Right Peach (if you can)
Peaches come in two stone types – freestone peaches and clingstone. When you cut into a clingstone peach, the flesh ‘clings’ to the pit, and you must do a bit of extra work to cut it away.
Freestone pits are easier to remove. In fact, when you cut freestone peach in half, the pit will fall freely from the fruit as you open it. Choosing a freestone peach makes your preserving job easier!
The top variety of freestone peach is Elberta. Other varieties include the El Dorado, Empress, Flavorcrest, Indian Free, O’Henry, Redgold, Reliance, and Snow Beauty. Get the rundown on all peach varieties from the PickYourOwn website.
Only have clingstone peaches available? If the price is right, go for it! You’ll still have the same great taste, but the finished slices may not be as pretty.
Choose ripe fruit
For best quality peaches should be ripened one or more days between harvest and canning. You can delay processing the fresh peaches by keeping them in the refrigerator. Choose ripe, mature fruit for canning.
Using Honey in this recipe for canned peaches
Honey will give your canned peaches (and other fruit!) an earthy flavor that most people enjoy. The best honey for canning is mildly flavored and light in color. Using honey gives you the benefit of a natural sweetener without overpowering the taste of the finished canned peaches.
Honey is a stronger sweetener than sugar. You’ll only need to use ¾ a cup of sugar for every 1 cup of sugar. Using honey will darken the fruit a little more than if you used sugar to make syrup.
Honey is adult food, not suitable for children under 18 months old. Take that into consideration when you are doing your canning. Be sure that you properly mark the jars after processing so you will not share this batch with little ones.
If you’d prefer not to use honey in this recipe, you can substitute organic sugar. (See recipe notes.)
Adding spices to this recipe for canned peaches gives the fruit a bit of depth. If you don’t have chai spice on hand, or prefer to keep it simple, just skip adding the spices.
The easiest way to peel peaches is to give them a quick dip in boiling water. Follow that with a plunge in ice water. This process will allow you to easily slip the skins from the peaches.
★ Did you make this chai-spiced recipe for canned peaches? Don’t forget to give it a star rating below!
Chai Spiced Peaches in Light Honey Syrup
- Set up your work area: One bowl with ice water, one empty bowl, a timer, and a slotted spoon. Fill a large pot with water and bring to a rolling boil.
- Use a knife to cut an X at the stem end of each peach. Place one or two peaches in the boiling water for 30 seconds, transfer to ice water for 60 seconds, then place in an empty bowl. Repeat with all of your peaches. Now peel each peach---the peels should slip off pretty quickly. (Discard into your compost bin.)
- Cut each peach in half, remove pit, then cut each quarter into three pieces.
- To keep from darkening, place the slices in water containing lemon juice, ascorbic acid (3 grams ascorbic acid to 1 gallon of cold water), or vinegar. Drain.
- Add ¼ teaspoon chai spices to each jar.
- Pack peach slices into pint jars, leaving ½ an inch of headspace from the top of the jar.
- Add another pinch of spices to the top of each jar.
- Boil 4 cups of water and add ¾ cup honey to make a light honey syrup.
- Cover the peaches with boiling light honey syrup, keeping the ½ inch headspace.
- Swipe a butter knife around the outside of the jars to remove air bubbles. Cap the jars.
- Process in a water bath canner for 25 minutes per pint or 30 minutes per quart (raw pack method.)