Hi friends! Last week the kids and I went to our neighboring “you pick” farm and brought home some beautiful peaches and apples. We were having so much fun I’m surprised we didn’t pick every peach and apple off of all the trees. Being outside on this beautiful property brought back so many memories for me of when we lived in California and had our very own fruit orchard. Always during the summer months, my children and I would head outside and start picking the ripe fruit off our trees; cherries, apricots, plums, peaches, apples, pears, figs, mulberries, pomegranates, walnuts and more. Thankfully not all of the trees were ready for harvest all at the same time, I guess it’s Mother nature’s way to allow us to keep up with her and save some for the animals.
With the abundance of fruit we had in California, I needed to quickly learn how to preserve so we could enjoy our fruit throughout the winter months. After learning how to make jams, jellies, butters, and salsas I was longing for something that was still sweet but had a little more pizzazz. Thankfully my family members loaded me up with several cookbooks to reference and I discovered this Peach Rum Sauce from Ball The Complete Guide to Home Preserving Recipe Book. I was thrilled when I tasted this sweet luscious sauce and I immediately had to try it over vanilla ice cream! Ohhh how this changed peaches and cream for me! And because I love layers and textures on my ice cream I also added a bit of crunch to the top of it by crumbling some ginger snaps. Now with fresh local peaches in hand, I thought this recipe is too good not to share with you all!
This peach rum sauce can be enjoyed anytime with the family or try using it for an elegant dessert at the end of a nice evening of entertaining. If you want to wow your guests, make your own homemade vanilla ice cream and everyone, including yourself, will be impressed. However, if you do not have an ice cream maker don’t fret, go to your local grocery store and pick up your favorite vanilla bean ice cream, it’s a must-have for this delicious sauce.
So without further ado here is Ball’s Peach Rum Sauce recipe, or what I like to call it “Just Peachy Rum Sauce”!
The recipe makes about seven 8 ounce jars
6 cups chopped pitted peeled peaches, treated to prevent browning and drained
2 cups lighting packed brown sugar
2 cups granulated sugar
3/4 cup of rum (I used dark rum)
1 tsp grated lemon zest
Prepare canner, jars, and lids. * If this is your first time canning please reference the Ball official site here.
To peel peaches, place peaches in boiling water for about 30-60 seconds until you see the skins crack. Use a slotted spoon to remove and place in large bowl to cool. Once cool to the touch use a paring knife to peel the skins off and dice up.
To prevent peaches from browning sprinkle Ball’s Fruit-Fresh Produce Protector over the peaches and toss.
In a large saucepan, combine peaches, brown sugar, granulated sugar, rum, and lemon zest. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened about 20 minutes.
Ladle hot sauce into hot jars, leaving 1/4″ headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on the jar, screw band down until resistance is met, then increase to fingertip tight.
Place jars in canner, ensuring they are completely covered with water (about 1″ above jars). Bring to a boil and process for 10 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool and store.
When you are ready to dive into your “just peachy rum sauce” be sure to warm it before you pour it over your ice cream and top it off with ginger snaps or nuts or whatever your little heart desires! I’ve also been known to add it on top of my pancakes, toast, and yogurt.
I hope you enjoy this sweet recipe and if you need more canning recipes, be sure to check out Ball canning official site for tips and tricks on canning!
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