The MTA got shut down at noon yesterday and the only thing open in my neighborhood seemed to be bars, and while I’m not one to hate on a good day drink, it just didn’t seem quite appropriate.  Plus I had just watched Final Destination and had visions of windows shattering with well aimed glass shards and wanted to remain on alert.  So what’s a girl to do?  Clearly, the answer is can things.

Last reserves of peach picking and some Old Crow (keepin’ it classy) meant a rainy Saturday of golden bourbony goodness.  And the moral of the story is, as you can see from the pictures, you can cram a whole lot more fruit into each jar.

syrupy sunshine

Bourbon Peaches

makes 6 pints or 3 quarts

• 40-50 peaches depending on size
• For the Syrup:
• 2 cups bourbon (can be the cheap stuff)
• 2 cups water
• 4 cups sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground clove

Whisk together all ingredients in a pot.  Brng to a boil and reduce heat.  let simmer until mixture reduces by 1/4 to 1/3.

Meanwhile, wash jars with hot water and soap, (I used quart jars, but you can use pints as well), and lids, making sure to use new rings and lids.  Boil lids and jars to sterilize for 10 minutes, carefully removing from the hot water and placing on a clean dish towel.

Halve peaches, removing pits and skin. Pack into jars.

Pour in syrup, filling jars to base of neck (about 1/2 inch from the top).  Finger tighten lids.  Place a clean dish towel of silicon mat in the bottom of a large pot.  Place jars upright in pot and fill with water until jars are abpout 2/3rd submerged.  Cover and bring to a boil, let boil for 45 minutes.  Carefully remove jars, syrup should be boiling inside jars.  Using potholders, tighten lids all the way.  Let cool.  Enjoy.

Since jars are sterilized and processed, you should be able to store these for 6 months unrefrigerated, but I’m paranoid, had a fridge like a frat boy, and cabinet space is at a premium, so I always keep mine in the fridge.