Balsamic vinegar adds just a dash of tartness to these sweet kebabs, best enjoyed with fruit, ice-cr...
6 cups chopped pitted peeled peaches, treated to prevent browning and drained
2 cups lightly packed brown sugar
2 cups granulated sugar
3/4 cup rum
1 tsp grated lemon zest
7 (250ml) glass preserving jars with lids and bands
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine peaches, brown sugar, granulated sugar, rum and lemon zest in a large stainless steel saucepan. 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 5 mm headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Centre lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.
Credits: Jarden Home Brands
Photo Credits: Jarden Home Brands