Ginger Bourbon Peaches

Directions

1. 1
   Prepare jars, lids and bands.
2. 2
   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.
3. 3
   Break cinnamon stick into pieces and tie with gingerroot and cloves in a
4. 4
   square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel saucepan with sugar and water.
5. 5
   Bring to a boil; boil 5 minutes to make syrup.
6. 6
   Drain peaches and add to syrup. Return to a boil; boil 3 to 5 minutes.
7. 7
   Remove from heat, stir in bourbon, discard spice bag.
8. 8
   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.
9. 9
   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.
10. 10
    Process jars in a boiling water bath for 20 minutes. Adjust time according to your altitude.