Ginger Bourbon Peaches - cooking recipe

Ingredients

17 -20 medium peaches
2 cinnamon sticks
2 tablespoons finely chopped gingerroot
1 teaspoon whole cloves
1 cup granulated sugar
2 cups water
1/2 cup Bourbon

Preparation

Prepare jars, lids and bands.
Blanch, peel, halve and pit peaches. As peaches are peeled, place in a color protection solution made of 4 Tbsp Fruit Fresh dissolved in 8 cups water, if desired. Set aside.
Break cinnamon stick into pieces and tie with gingerroot and cloves in a
square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel saucepan with sugar and water.
Bring to a boil; boil 5 minutes to make syrup.
Drain peaches and add to syrup. Return to a boil; boil 3 to 5 minutes.
Remove from heat, stir in bourbon, discard spice bag.
Pack hot peaches snugly in overlapping layers into prepared jar to within 3/4 inch of top rim. Add hot syrup to cover peaches leaving a 1/2 inch headspace.
Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more peaches and hot syrup. Repeat for remaining peaches and hot syrup.
Process jars in a boiling water bath for 20 minutes. Adjust time according to your altitude.