Peach Rum Sauce

6 cups prepared peaches, about 10 medium
Grated rind of 1/2 lemon
2 cups light brown sugar
2 cups granulated sugar
3/4 cup rum

Blanch, peel, pit and chop peaches. Measure 6 cups.
Fill boiling water canner with water. Place 7 clean 250 mL mason jars in canner and sterilise for 10 minutes.
Combine peaches, lemon rind, sugar and rum in a large stainless steel saucepan.
Bring to a boil, stirring until sugar is dissolved. Boil gently, stirring occasionally, until thick, about 20 minutes.
Place lids in boiling water and boil 5 minutes to soften seal.
Ladle sauce into hot jars to within 1/4" of top rim. Remove air bubbles with a rubber spatula. Readjust headspace to 1/4".
Wipe jar rims to remove stickiness. Centre lids on jars and apply screwbands. Place jars in canner.
Cover canner and return water to a boil. Boil rapidly for 10 minutes. Remove jars and cool for 24 hours. Check seals, they should curve downwards.

Makes 6 to 7 - 250 mL jars