Peach Rum Sauce

Here today with another canning recipe! While I was browsing the Ball Fresh Preserving website for recipes this Peach Rum Sauce immediately caught my eye. I don't think I even read through the recipe before deciding to make it. Who wouldn't want a Peach Rum Sauce?! The recipe calls for the sauce to be processed in half pint jars which I think is the perfect amount. We were able to use it up in about three desserts - one with ice cream, another with pound cake, and then finally a mini cheesecake [pictured below]. The sauce is definitely sweet so it's a good thing to splurge on.

Peach Rum Sauce from Ball Recipes

Ingredients

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 half pint glass preserving jars with lids and bands 

Directions

   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 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.

   Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.