Stewed Peaches for Freezing

• Makes about 3 cups

Method

1. Wash and peel the peaches.
2. To peel them easily, score an “X” on the bottom of each peach, place them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should come off easily.
3. Cut the peaches in half, remove the stones, and slice them into chunks or wedges, depending on your preference.
4. In a large heavy based saucepan, add the peaches, sugar, lemon juice, cinnamon (if using), and water. Stir to combine.
5. Now bring the mixture to a simmer over medium heat. Stir occasionally and cook for about 10-12 minutes, or until the peaches have softened and released their juices.
6. Cook them longer if you prefer a thicker consistency.
7. Let the stewed peaches cool completely.
8. Once cooled, portion the stewed peaches into freezer-safe containers or resealable bags.
9. If you’re using bags, try to remove as much air as possible to avoid freezer burn.
10. Label, date and freeze.

Note: Stewed peaches can be stored in the freezer for up to 6 months.
You can use them as a topping for desserts, oats, or just by themselves.