Home Canned Spiced Peaches (My Grandma’s Recipe)

There’s something magical about opening a jar of homemade spiced peaches in the dead of winter. That first whiff of cinnamon and cloves instantly transports you back to summer’s bounty, while the tender, sweet peaches remind you that good things come to those who preserve. My grandmother’s recipe has been our family’s gold standard for generations – these aren’t just any canned peaches, they’re a time capsule of flavor.

What makes these spiced peaches special is the perfect balance of warm spices against the natural sweetness of summer peaches. The syrup slowly infuses with cinnamon, cloves, and allspice during storage, creating a complex flavor that store-bought versions simply can’t match. Plus, there’s something deeply satisfying about seeing those beautiful jars lined up on your pantry shelf, ready to brighten even the dreariest day.

Ingredients

For the Spiced Peaches:

• 10 lbs peaches (about 15-20 large)
• 14 cinnamon sticks
• 3 1/2 teaspoons whole cloves
• 3 1/2 teaspoons whole allspice

For the Heavy Syrup:

• 12 cups granulated sugar
• 12 cups water

Steps

1. Prepare your canning equipment. Set up your water bath canner and clean 7 quart-sized jars (wide mouth recommended). Start the canner coming to a boil. If it’s ready before your peaches, you can turn it off temporarily – it will reheat quickly when needed. Wash lids and rings in warm soapy water.
2. Add spices to each jar. Distribute spices evenly among the jars: 1/2 teaspoon whole allspice, 1/2 teaspoon whole cloves, and 2 whole cinnamon sticks per jar. This ensures every jar has the perfect balance of spices that will infuse during storage.
3. Prepare the sugar syrup. In a large saucepan, combine 12 cups sugar and 12 cups water. Heat over medium heat, stirring occasionally, until sugar completely dissolves (about 5-7 minutes). The syrup should be clear, not cloudy, which indicates all sugar has dissolved. Set aside but keep warm – cold syrup can cause jars to crack during filling.
4. Blanch the peaches. Bring a large pot of water to a rolling boil. Working in small batches of 5 peaches at a time, carefully lower peaches into boiling water for 30-60 seconds. Look for the skin beginning to wrinkle slightly – this is your visual cue they’re ready. Immediately transfer blanched peaches to a bowl of ice water using a slotted spoon to halt the cooking process.
5. Prepare the peaches. Once cooled enough to handle, slice each peach in half along its natural seam. The skin should now slip off easily with gentle pressure from your thumbs. Remove and discard pits and any pit fragments. If peach skins aren’t slipping off easily, return to the boiling water for another 15-20 seconds.
6. Fill jars one at a time. Pack peach halves into jars with cut side (pit side) facing down – this prevents trapped air and gives the most attractive appearance. Work efficiently as warm peaches pack better than cold ones. Pour hot syrup over the peaches, leaving 1/2 inch headspace at the top of each jar. Run a non-metallic spatula or chopstick around the inside edge to release any air bubbles.
7. Process in water bath canner. Wipe jar rims with a clean, damp cloth to ensure a proper seal. Apply lids and rings, tightening to fingertip-tight (not forcefully tight). Load jars into the boiling water bath canner, ensuring they’re covered by at least 2 inches of water. Bring water back to a full rolling boil.
8. Process jars for the correct time. Once water returns to a full boil, process for 30 minutes at sea level to 1,000 feet elevation. For higher elevations, add time as follows:
   • 1,001-3,000 feet: add 5 minutes (total 35 minutes)
   • 3,001-6,000 feet: add 10 minutes (total 40 minutes)
   • 6,001-8,000 feet: add 15 minutes (total 45 minutes)
   • 8,001-10,000 feet: add 20 minutes (total 50 minutes)
9. Cool and check seals. Remove jars carefully using jar lifters and place on a towel-covered countertop, allowing 1-2 inches between jars for proper air circulation. Let cool undisturbed for 12-24 hours at room temperature. You’ll hear satisfying “pings” as the lids seal. Test seals by pressing the center of each lid – properly sealed lids will be concave and won’t flex when pressed. Any jars that haven’t sealed must be refrigerated and used within 1 week or reprocessed.

Smart Swaps

• Light syrup (6 cups sugar to 12 cups water) for those who prefer less sweetness
• Medium syrup (9 cups sugar to 12 cups water) for a middle-ground option
• Vanilla bean (split 1 bean per jar) instead of cinnamon for a different flavor profile
• Star anise (1 star per jar) can replace allspice for a more exotic flavor

Make It Diabetes-Friendly

• Use Splenda or monk fruit sweetener designed for canning (follow package directions for sugar substitution ratios, typically 1:1)
• Choose a light syrup option with half the sugar (6 cups instead of 12) to reduce carbs by approximately 50% per serving
• Use fully ripe peaches which require less added sweetener
• Keep portions to 1/2 cup (about 15g carbs) and pair with a source of protein like Greek yogurt to reduce glycemic impact
• Consider water-bath canning peaches in plain water with spices only, then adding a small amount of approved sweetener when serving

Pro Tips

• Save the leftover syrup after eating the peaches – it makes an incredible flavoring for iced tea, cocktails, or drizzled over pound cake
• Wide-mouth jars are significantly easier to pack with peach halves than regular-mouth jars
• For best flavor development, allow jars to sit for at least 2-3 weeks before opening
• Choose freestone peaches if possible – they separate more easily from the pit than clingstone varieties
• Use slightly firm, just-ripe peaches – overripe ones will become mushy during processing
• If peaches float to the top of the jar after processing, don’t worry – this is normal and doesn’t affect quality or safety