I was running out of creative ideas for saving these yummy treats until I saw someone post a jalapeno peach recipe the other day. Of course, I lost track of that website and have no idea where to find it now. So, I’m going out on my own.
Captain Morgan Private Stock rum and brown sugar are the secret ingredients in these luscious, boozy, canned peaches. This recipe yields 8 quarts or 16 pints. Perfect for gift-giving if they last until the holidays.
Intentionally mixing a nice sweet vinegar into some seltzer with a dash or two of bitters seems to elevate me from the pickle crack house to the vinegar garden party. Luckily, the fruit shrub is perfect for my late summer brine fix.