Honey Spiced Peaches

My mother-in-law brought some peaches yesterday. I decided to make Ball's honey spiced peaches and as usual I didn't read the directions correctly and made a mess out of the whole situation.

But I do have 2 pints of peaches.

And a quart that will become some sort of peach dessert or muffins today.

My mother-in-law said that instead of heating and peeling peaches, they thick peeled their peaches and used the fleshy peels for pie. I tried that.

Honey Spiced Peaches
Yields about 3 quarts

8 pounds small peaches
Fruit fresh
1 cup sugar
4 cups water
2 cups honey
3 sticks cinnamon (one for each jar)
1 1/2 teaspoons all spice
3/4 teaspoon whole cloves

Wash, drain & peel peaches. Leave peaches whole. Treat with fruit fresh. (I didn't leave mine whole. Didn't notice that until now. I also used lemon juice instead of fruit fresh.)

Combine sugar, water and honey in large saucepan. Cook until sugar dissolves.

Drain peaches. Cook peaches one layer at a time in syrup about 3 minutes each (missed this too).

Pack hot peaches into jars leaving 1/2 inch headspace. Add one stick, 1/2 teaspoon all spice and 1/4 teaspoon cloves to each jar. Ladlehot syrup in, leaving proper headspace.

Cap and process 25 minutes in boiling water canner.