Peach Rum Sauce
This is a great combination of deliciously sweet fresh peaches, the sweetness of dark and light sugar adding a little molasses from the dark, the tartness but simple addition of the lemon zest, finished with the spiced dark rum.
- 6 cups peaches peeled, pitted and roughly chopped
- 2 c brown sugar, lightly packed
- 2 c white sugar
- 1 1/2 cups spiced dark rum
- 2 tbsp lemon juice
- 1 tsp lemon zest
- pinch salt
In a stainless steel pot add peaches and rest of the ingredients. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened to your liking (Dian simmered hers for about 45 min).
Ladle sauce into hot, sterilized pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary.
Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.