Honey-Spiced Peaches Recipe - Allrecipes.com
Honey-Spiced Peaches Recipe

Honey-Spiced Peaches

Recipe by  

"Serve up a taste of summer any time of year when you preserve fresh, ripe peaches with honey and spices."

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Ingredients Edit and Save

Original recipe makes 3 quarts Change Servings


  1. Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
  2. Wash, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
  3. Combine sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
  4. Pack hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
  5. Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. Process filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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  • © 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.

Reviews More Reviews

Jun 20, 2011

Maybe my review is a poor representation of the recipe because I didn't follow the canning process. I was looking to make a cooked spiced peach recipe for a topping to put on Greek yogurt, so I found this and worked with it. I cooked the water, sugar and honey in a saucepan and added frozen peaches (found a bag on sale) and all the spices in ground form until heated through. I let it all cool and spooned some over my yogurt and MMMMMMMM! The combination was just what I was looking for. I am thinking of venturing into the world of canning, and when I do, I will turn to this recipe!

Oct 18, 2011

I haven't gotten to try these yet, but so far it looks good. took a lot less than 8 pounds, but I'm using 6 pints instead of 3 quarts. Also used ground allspice, and ground cloves. just put a dash in each jar, and 1/2 a stick of cinnamon.


11 Ratings

Jul 25, 2014

Going to try this but have a question. How does one treat the fruit to prevent browning?

Jul 26, 2014

They taste delious!!! I would like to ask a question? How do I keep the peaches from floating up to the top and not so soft and mushy. I have packed them very tightly, and the still go up to the top. Thank you!

Aug 17, 2013

Used 10 lbs of peaches from our neighbor's tree. It made 8 pints, and still have enough liquid for another pint. They look gorgeous. One pint didn't seal so, I'm putting it in the fridge for a few days before tasting, as I want the flavors to run through. Too bad the spices weren't cooked in the liquid, as I love the smell of canning spices. I am excited to taste these. However, I packed the peaches tightly and they are still floating in the jar. Curious.

Sep 18, 2013


Aug 06, 2013

Just made this recipe without variation. Used all the peaches but probably had enough syrup to make a second batch. Used very fresh,ripe local peaches so there was plenty of natural juice. Will probably save these for the winter holidays--the spices are a natural for that time of year. The left over syrup would make a nice hot spiced drink. . I'm sure these spiced peaches are going to be great tasting.

Sep 10, 2014

I had enough syrup leftover to fill double the quart jars with this recipe. I only had 6 lbs of smaller sizes peaches and they filled three jars exactly. Next time I will adjust the pounds of peaches to make a full canner. The peaches didn't float in the jars near as badly as with raw packing, but it was a little more work. The cinnamon sticks and whole spices look rustic and I think these will make nice gifts.


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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