Rose-kissed Peaches

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 5 lbs fresh peaches
• 1/4 cup fresh lemon juice, reserve 1 tsp
• 1 1/2 cups sugar
• 1/2 cup corn syrup
• 2 cups water
• 8 cups fresh pink rose petals or 8 cups red rose petals, cleaned

Recipe

• 1 skin peaches and remove pits.
• 2 slice peaches into wedges and place in a bowl.
• 3 cover sliced peaches with water and add lemon juice (reserving 1 tsp for rose syrup).
• 4 let peaches stand while preparing rose syrup.
• 5 for rose syrup, in a large saucepan, combine sugar, corn syrup and 2 cups water.
• 6 bring mixture to a rolling boil and stir until sugar is dissolved.
• 7 when syrup is clear (all sugar is dissolved), remove pan from heat and stir in the rose petals and reserved lemon juice.
• 8 return pan to heat and bring up to a slow boil for approximately 15 minutes or until the color has transferred from the petals to the syrup.
• 9 when the syrup is nicely colored, scented and slightly thickened, remove the pan from the heat, cover and cool while preparing the fruit.
• 10 sterilize 4 1-pint canning jars, lids and sealing rings in a boiling water bath.
• 11 keep canning jars in hot water until fruit is ready.
• 12 drain the peaches from the soaking liquid.
• 13 pack peaches into canning jars until peaches are 1 inch from top of jar or at jar shoulder.
• 14 strain rose petals from syrup and then divide syrup among the 4 canning jars already filled with peaches.
• 15 cover the jars with the sterilized lids and bands and tighten slightly.
• 16 prepare a water canning bath, place jars in bath and cover with at least 2 inches of water then process in the boiling bath for 20 minutes.
• 17 use tongs to remove jars from bath and place on a kitchen towel to cool.
• 18 check covers to ensure a tight seal (cap should be slightly concave) and tighten bands if necessary.
• 19 store in pantry for up to 1 year if seal is tight.
• 20 if seal is not tight, store in refrigerator for up to one month.