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“An old-timey favorite, courtesy of Sweet Georgia Peaches and the NCHFP.”
7-8 pints

Ingredients Nutrition


  1. Combine sugar, vinegar, water and cinnamon sticks; add cloves and allspice that are tied in a clean, thin, white cloth.
  2. Bring mixture to a boil and simmer, covered, about 30 minutes.
  3. Wash and peel peaches; the stems may be left on if desired.
  4. If peaches are large, halve or quarter.
  5. To prevent peeled peaches from darkening during preparation, immediately after peeling, put them into a cold solution containing ½ teaspoon ascorbic acid per 2 quarts water.
  6. Drain peaches just before using.
  7. Add drained peaches to the hot syrup, bring to a boil, lower heat and continue simmering for another 20 to 25 minutes.
  8. Pack hot peaches into hot pint jars; add one 2-inch piece cinnamon stick per jar.
  9. Cover peaches with boiling syrup, leaving ½-inch headspace and making sure peaches are covered by the syrup.
  10. Remove air bubbles and adjust headspace if necessary.
  11. Wipe rims of jars with a dampened clean paper towel; place lids and screw on bands fingertip-tight.
  12. Process in a boiling water bath 20 minutes at up to 1000 feet in elevation; 25 minutes up to 3000 feet in elevation; 30 minutes up to 6000 feet in elevation.
  13. Remove jars to a protected countertop to cool undisturbed for 24 hours.

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