Ginger Bourbon Peaches

• 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

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

peaches, cinnamon sticks, gingerroot, whole cloves, sugar, water, bourbon

Taken from www.food.com/recipe/ginger-bourbon-peaches-439735 (may not work)