This sweet treat will make your desserts memorable. Add a little to your ice cream and you'll never turn back!


  •     6 cups chopped pitted peeled peaches, treated to prevent browning and drained

  •     2 cups lightly packed brown sugar

  •     2 cups granulated sugar

  •     3/4 cup rum

  •     1 tsp grated lemon zest

  •     7 Ball® (8 oz) half pint glass preserving jars with lids and bands


  • 1.

    Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

  • 2.

    Combine peaches, brown sugar, granulated sugar, rum and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.

  • 3.

    Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Centre lid on jar. Apply band and adjust until fit is fingertip tight.

  • 4.

    Process filled jars in a boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.


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