1 basket (4 qt/4 L) peaches, 17 to 20 medium
4 tbsp FRUIT-FRESH Fruit Protector 60 mL
8 inches cinnamon stick 20 cm
2 tbsp finely chopped gingerroot 25 mL
1 tsp whole cloves 5 mL
1 cup sugar 250 mL
2 cups water 500 mL
1/2 cup bourbon 125 mL
Fill boiling water canner with water. Place 5 clean pint (500 mL) mason jars in canner over high heat. Blanch, peel, halve and pit peaches, placing fruit in color protection solution -- FRUIT-FRESH dissolved in 8 cups (2 L) water. Break cinnamon stick into pieces and tie with gingerroot and cloves in a square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel or enamel saucepan with sugar and water for syrup. Bring to a boil; boil 5 minutes. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Drain peaches and add to syrup; return to a boil; boil 3 to 5 minutes. Remove from heat, stir in bourbon, discard spice bag. Pack hot fruit snugly in overlapping layers in a hot jar to within 3/4 inch (2 cm) of top rim. Pour in syrup to cover peaches to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining peaches and syrup. Cover canner; return water to a boil; process 20 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
