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Home Canned Spiced Peaches (My Grandma’s Recipe)

June 25, 2020 by Mirlandra 31 Comments

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Spiced peaches are the old fashioned Southern treat you didn’t know you have been missing! Summers ripest peaches are prepared with whole spices.  Cinnamon, allspice and cloves creates a spicy treat worthy of dessert. This is a vintage classic for Thanksgiving dinner, a delicious dessert by itself or with ice cream and a wonderful homemade food gift at Christmas time! 

Three mason jars full of peach halves sit on the counter after canning. Each jar is studded with whole spices such as cinnamon, allspice, and cloves. The jars are sitting on a blue and white striped towel to cool.

My Grandma Madge made amazing spiced peaches.  In our home her special jars of spiced peaches were legend and one of the best treats on our Thanksgiving table. Now I’m the main provider of this vintage treat for the family. It is so lovely to open a jar of ripe summer peaches in the cold, snowy winter! The bold flavors of whole spices make that experience even more special!

What are spiced peaches?

Spiced peaches are more common in the Southern US and they were more common in my grandma’s heyday. Now many people have not heard of this special treat. Spiced peaches are just peaches canned with some whole spices which give them a wonderful cinnamon and spice flavor like you would get in mulled apple cider or pumpkin pie!

This is a true spiced peach recipe with heavy syrup, ripe peach halves and whole spices.  Similar recipes for pickled peaches also call for vinegar which is a bit of a different animal! I’ve even seen variations where the recipe calls for packing the peaches in honey and spices!

The magic of my grandmother’s spiced peaches was partly time. We canned the peaches in the summer and then didn’t open the first jar until Halloween or Thanksgiving! It was hard to wait but waiting gave us the BEST flavor! Letting these jars sit for some time makes them SO delicious!

Learning how to can peaches

Canning is easier than you think! Even my four year old helps with the process.  If you are ready to try canning for the first time or it has been awhile check out my easy beginning guide for canning peaches! 

My guide will teach you everything you need to know about equipment, altitude, jar preparation, and all the details about preparing the peaches for canning! It is all easy stuff but having a quick start guide will save you trouble and get all your questions answered in one place.

Mason jars sit on the counter next to a bowl of cinnamon sticks. The jars are being packed with peach halves and whole spices.

How to use spiced peaches

  • Serve with Thanksgiving dinner. This was my family tradition and they make a beautiful and colorful addition to the holiday table!
  • Spiced peaches make a very thoughtful food gift  – great for Christmas or as a hostess gift
  • Use for dessert with vanilla ice cream or whipped cream
  • Serve with baked ham, roasted chicken or turkey
  • Use as a topping for waffles or pancakes

A Note about whole spices

You can usually find whole spices in the grocery store spice section. If you have a store with a bulk section this is usually more cost efficient.

I keep some whole spices around through the year.  I them in the fall for crock pot mulled cider and in the winter to make my famous corned beef!

LOOKING FOR MORE PEACH RECIPES?

  • Easy Peach Cobbler (Use home canned peaches for delicious peach cobbler!)
  • Fresh Peach Bread With Peach Glaze
  • Cinnamon Swirl Peach Bread
  • How to Can Peach Jam
Three mason jars full of peach halves sit on the counter after canning. Each jar is studded with whole spices such as cinnamon, allspice, and cloves. The jars are sitting on a blue and white striped towel to cool.
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4.2 from 30 votes

Home Canned Spiced Peaches (My Grandma's Recipe)

Spiced peaches are a wonderful alternative to regular canned peaches. The addition of whole spices creates a savory treat everybody will love all winter. Make some extra jars to give as gifts - everybody will love this unique Southern treat!
(This recipe makes 7 quarts which is the perfect amount for one batch in a water bath canner.)
Course caning
Cuisine American
Keyword spiced peaches, how to can peaches, pickled peaches, food gifts, hostess gift, southern spiced peaches
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 28
Calories 401kcal
Author Mirlandra

Ingredients

For the Spiced Peaches

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

To Make The Syrup ( I use heavy but you can use medium or lite, see the notes below)

  • 12 cups granulated sugar I suggest heavy syrup for this
  • 12 cups water
US Customary - Metric

Instructions

  • Prepare your water bath canner and clean jars. Start the canner coming to a boil. If it is ready before the fruit you can turn it off. It will come back to a boil very quickly when you are ready.
  • Put spices into the jars. 1/2 teaspoon of whole allspice, 1/2 teaspoon of cloves, 2 whole cinnamon sticks per jar.
  • Prepare desired sugar syrup by heating water and sugar in a sauce pan until sugar is dissolved. Set it aside. (See notes at bottom of post for different types of syrups.)
  • Blanch peaches by dipping in boiling water for 30-60 seconds. Use a large slotted spoon and do 5 peaches at a time. Immediately remove peaches to a sink or bowl with ice water to stop the cooking.
  • Slice each peach in half along the natural line of the peach. The skin will slip off easily after it is cut. Remove skin, pit, and any little fragments of pit left in the peach.
  • Fill one jar at a time. Each peach half is supposed to be packed pit side down. As you fill a jar, cover the peaches with hot syrup leaving 1/2" head space.
  • Load 7 quarts into a boiling water bath canner. Make sure the jars are covered by at least 2" of water.
  • Bring the water back to a boil. Process for 30 minutes. If you live above 1,000 feet you need to add more time to adjust for altitude. At 1,001 - 3,000 feet add 5 minutes. At 3,001 - 6,000 feet add 10 minutes. At 6,001 - 8,000 feet add 15 minutes. At 8,001 - 10,000 feet add 20 minutes
  • Remove jars of peaches and place on a towel to cool. Allow them to come to room temperature. The lids will seal at this time. Any lids that do not seal need to be processed again or refrigerated and eaten within a week. Sealed jars can be labeled and stored on a shelf out of direct light for up to two years.

Notes

If heavy syrup is too sweet for your taste try making a light or medium syrup instead. 
Light Syrup: 6 cups sugar to 12 cups water
Medium Syrup: 9 cups sugar to 12 cups of water
Remember to SAVE the syrup after you eat the peaches! It is wonderful drizzled over cakes, or made into drinks and cocktails! 

Nutrition

Nutrition Facts
Home Canned Spiced Peaches (My Grandma's Recipe)
Amount Per Serving
Calories 401 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 7mg0%
Potassium 325mg9%
Carbohydrates 103g34%
Fiber 4g16%
Sugar 99g110%
Protein 2g4%
Vitamin A 537IU11%
Vitamin C 11mg13%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I read each and every comment and I try to respond to questions asap, so ask away! If you’ve made a recipe, I would love to hear about it! Please come back and share your experience and give the recipe a 5-star rating so other people will know how much you loved it!

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spiced peaches promo image

Filed Under: Breakfast and Brunch, Brunch Recipes, Canning and Dehydrating, Christmas Recipes, Collections, Desserts, Fruit Desserts, Recipe Index, Sunday Supper, Thanksgiving Sides

Previous Post: « How to Can Peaches (For Beginning Canners) – All Your Questions Answered!
Next Post: How to Make Peach Jam With Beginning Canning Tutorial »

Reader Interactions

Comments

  1. Amy

    August 11, 2017 at 5:12 AM

    Can you make this using pints?

    Reply
    • Mirlandra

      August 14, 2017 at 8:52 PM

      Sure! You can just use the processing time for pints of peaches. Enjoy! Oh, and I might use half the spices that you would put in a regular jar…

      Reply
  2. Susan

    July 10, 2018 at 4:41 PM

    Do you have to blanch ripe peaches or can you eliminate this step?

    Reply
    • Mirlandra

      July 17, 2018 at 10:32 AM

      Sorry for the delay in getting back to you. I just had a baby and I’m a bit behind on emails and comments right now! If your peaches are VERY ripe you can probably slip the skins right off. Blanching helps of the peaches are being difficult and you can’t get the skins off easily. Basically it is up to you how you would like to do it!

      Reply
  3. Peter

    July 17, 2018 at 7:44 AM

    5 stars
    These sound amazing! I’ve had spiced pears before, but this is perfect for peach season! Can’t wait to make these!

    Reply
    • Mirlandra

      July 17, 2018 at 10:36 AM

      Thanks! I have never done spiced pears but I really need to try it this fall! It would be wonderful.

      Reply
  4. Peter

    July 27, 2018 at 4:50 AM

    4 stars
    Hello. I made this recipe a few days ago and all seems to be well, however when i took the jars from my canner i noticed that some of the syrup had come out of the jars during the half hour that they were processing. Only a frectional amount of liquid was lost, so little thst i would not have noticed save that the outside of the jars were a little sticky. 2 days later, the seal still holds and the contents appear to be fine. What do you think? Thanks!

    Reply
    • Mirlandra

      July 29, 2018 at 5:55 PM

      Hey Peter, Great question! It is normal to loose a bit of the syrup during the canning process. When it is just a small amount there is no concern according to USDA. If you were to loose say half your liquid or something crazy the safe bet would be to refrigerate and eat the fruit asap. I hope that helps! Also I’ve learned from experience that removing the ring lids and rinsing both the ring and jar makes it easier to get the lids off after a year of storage! Nothing worse than feeling like you can’t get into your peaches!

      Reply
  5. Mamajoanie

    July 4, 2019 at 3:05 PM

    5 stars
    All said is great! I added 1 tablespoon of a balsamic vinegar in half of my spiced peaches along with 2 whole black pepper corns. Then your spices and they are amazing!!

    Reply
    • Mirlandra

      July 18, 2019 at 12:56 PM

      oooo – the balsamic sounds like a heavenly addition! Nicely done!!! I love seeing somebody take a recipe and make it their own. Thank you for sharing!

      Reply
  6. Elizabeth c

    August 8, 2019 at 4:02 PM

    Made these a couple of weeks ago and we tried a jar. There is a very bitter taste. Could it be I used too spice?

    Reply
    • Mirlandra

      August 15, 2019 at 9:23 AM

      When spices are cooked too long they can turn bitter! Do you live at a very high altitude or did you add extra processing time for any reason? Another possibility is that the jars had some soap residue in them when you started canning – this seems less likely to me but I thought it might be worth checking. One other option is to look into the quality of spices. I would make sure what you are using is fresh – no more than two years old, and that it is from a decent source. I use both bulk from Winco and Costco varieties and have found the quality to be solid. I’m so sorry it didn’t turn out well – that is very frustrating! I hope you are able to figure out what happened.

      Reply
  7. Carol Dee

    July 5, 2020 at 6:52 PM

    Hi Mirlandra, There is a typo under notes, for medium syrup 0 cups sugar to 12 cups water
    . Just thought you would want to know.I will use this recipe for my 1st attempt at making canned peaches. Thankyou

    Reply
    • Mirlandra

      July 6, 2020 at 4:33 PM

      Hi Carol – Thank you so much for catching that! It is 9 cups of sugar!!! I have gone in and fixed the typo. I’m always so glad when readers let me know of those little things. Good luck on your first peach canning adventure! I’m getting excited to put mine up in just a few weeks 🙂

      Reply
  8. Teri

    July 13, 2020 at 8:02 AM

    I will be getting tree-ripe peaches tomorrow and came across your grandma’s spice peach recipe, sounds really good! I was wondering if you had a trick to get the stone out of a peach that is not freestone? Thanks and I am looking forward to trying your recipe.

    Reply
    • Mirlandra

      July 13, 2020 at 5:42 PM

      Hi Teri! Ripe peaches oh you lucky girl! We are not quite into peach season here yet so I’m a little green with envy. Do you happen to have a serrated grapefruit spoon? That might help you cut down smoothly around the pit and sort of just slice it out. I haven’t tried it but the grapefruit spoon is one of my go to for random little things like that. You can usually grab one inexpensively at somewhere like Bed Bath and Beyond. You might also be able to use an ice cream scoop if you have a sharper metal edged one – it would depend on the size of your scoop. If the pits are really stubborn you can slice the peaches instead. It is a different presentation but still delicious!

      Reply
      • Ramona

        July 22, 2020 at 5:20 AM

        5 stars
        You are right these are the best peach dessert there is. I used to make these with my grandmother, I lost her recipe, but I did remember everything but the whole allspice. Thank you shop much.

        Reply
        • Mirlandra

          July 22, 2020 at 6:34 AM

          Oh Romona – You made my heart so happy!!! Recipes are very special links to the past for me and I know how special it can be to find a recipe that has been lost! I hope your peaches turn out wonderfully. Happy canning!

          Reply
  9. Beverly

    July 26, 2020 at 4:57 PM

    GREAT recipe! Do you by chance have a recipe for a pear jam that has whole cloves in it. I remember it was one of my grandma’s and she always reminded us not to eat the whole cloves. When she passed away many years ago, all her recipes were taken or lost. Thought I would asked. Thanks.

    Reply
    • Mirlandra

      July 28, 2020 at 4:11 PM

      Oh Beverly, I’m so sorry! It is hard to loose family recipes that way! I’ve never made pear jam before but I think if you were willing to experiment a bit you might be able to recreate the recipe! I’ve done this with some of my grandparent’s recipes that have gotten lost. You might start here with this recipe for spiced pear jam: https://www.tasteofhome.com/recipes/spiced-pear-jam/ It calls for ground clove but you could try subbing whole cloves instead and see how it turns out. If you have any memory of how many cloves your grandmother had in each jar you could try adding that amount. This recipe has a reader comment about adding a few whole cloves to each jar: https://www.cooks.com/recipe/hf7pv60x/pear-preserves.html Please let me know if you find something that works for you!

      Reply
  10. Stan

    July 28, 2020 at 3:11 PM

    I believe the word is “heyday”

    Reply
    • Mirlandra

      July 28, 2020 at 4:14 PM

      Thanks, Stan! You are absolutely correct. My mind struggles with spelling but thrives in the creativity of cooking. I’ve made the correction to the text 🙂

      Reply
  11. Ana

    August 16, 2020 at 11:39 AM

    Would ground allspice work? If so, how much per jar…? I can’t find whole allspice.
    Thank you!
    Ana

    Reply
    • Mirlandra

      August 18, 2020 at 4:46 PM

      Hi Ana – You can use ground allspice but I would use just a bit – a 1/8 tsp per jar. Sometimes I have good luck finding whole allspice in bulk foods or I have been known to buy apple cider mulling mix and pick the whole allspice out. It only takes a moment and gets the job done – usually at a rock bottom price 🙂 It is a goofy trick but it works!

      Reply
  12. Jen B

    August 26, 2020 at 10:42 AM

    5 stars
    We made a half batch to try this out. Waited just ten days then tried: lovely flavor, now making a full recipe. Thank you for including the processing time for pints.

    Reply
    • Mirlandra

      August 26, 2020 at 10:55 AM

      Hi Jen! Nicely done! I’m so glad you enjoyed it enough to give it another try. Happy canning!

      Reply
  13. Lynn

    September 28, 2020 at 12:52 PM

    Should lemon juice be used in this recipe to prevent retardation?

    Reply
    • Mirlandra

      September 28, 2020 at 3:27 PM

      Hi Lynn – I’m not sure what the term retardation means in reference to canning. I’ve looked it up and don’t find a definition that makes sense here. I know lemon juice is sometimes called for in various fruit canning recipes. I don’t use it for this peach recipe and it is not a safety issue if that is your question. Let me know if that doesn’t answer your question! Best of luck with your canning 🙂

      Reply
  14. jo thompson

    December 5, 2020 at 8:47 PM

    hi miranda, my peaches are getting brown around the whole clove at the top of the jar…is thus safe?

    Reply
    • Mirlandra

      December 7, 2020 at 3:54 PM

      Hi Jo! Yep!!! This is normal. Mine are doing the same thing. This is just coloration from the spices. Enjoy those peaches!

      Reply

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Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

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