The grocery store had some really nice Colorado peaches yesterday, and since I don’t have many fruit jars on my shelves yet, I bought about 5 pounds. Then I had to figure out what to make. I knew I wanted some peach jam, but then I came across this Peach Rum Sauce in Ball’s Complete Book of Home Preserving, and I knew I had to make a batch. It smelled so good while it was cooking – think caramel peaches with a touch of rum. I admit I licked the bottom of the pan before I washed it. I plan to use this over ice cream, plain cheesecake, and maybe even waffles (with whipped cream, of course!).

Peach Rum Sauce

6 cups chopped, pitted, and peeled peaches, treated to prevent browning and drained

2 cups lightly packed brown sugar

2 cups granulated sugar

3/4 cup rum (you don’t need to use the expensive stuff – cheap will do)

1 teaspoon grated lemon zest

Prepare canner, jars, and lids.

In a large stainless steel saucepan, combine peaches, brown sugar, granulated sugar, rum, and lemon zest. 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 adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes before removing jars, cool and store.

Yield: About seven 8-ounce jars

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