Recipe provided by Chef Crusco Catering in Austin, TX.
- 4-5 Canning Jars – Sterilized
- 20-25 small to medium barely ripe Fredericksburg Peaches
- 3 cups granulated sugar
- 6 cups water
- Bring a large pot of water to a boil. Fill a large bowl with ice water.
- Using a paring knife, cut a shallow “x” into the bottom of each peach. Add peaches to boiling water and let boil for 1-2 minutes.
- Remove peaches and place directly in bowl of ice water. When peaches are cool enough to handle, peel peaches.
- Cut peaches in half and discard pit. Divide peaches between the sterilized canning jars, being sure to leave 1” of space from top of jar.
- Make Simple Syrup: In a separate pot over medium heat, add all the sugar and water and bring to a simmer. Stir until sugar is dissolved.
- Pour simple syrup over peaches, leaving about 1/4” of space from top of jar. This is very important so the jar has enough space to create a proper seal and the peaches stay preserved.
- Gently tap jars on counter to settle peaches and syrup. Add more syrup as necessary to each jar. Tightly seal jars with lids.
- Fill a large stock pot about halfway with water and bring to a boil over medium heat. Once water is close to a simmer, use tongs to carefully lower jars into hot water.
- Continue a gentle boil for 20-25 minutes. Carefully remove jars from stock pot and let sit at room temperature until completely cool.
- Press down on jars to test if properly sealed. If lid bounces back or pops the jar is not sealed. Once jars are properly sealed and cooled, store in a dry dark space until ready to eat. Enjoy – especially in the winter or early spring when you cannot get a good peach!