Bring a large pan of water to boiling. Working in batches, carefully lower peaches into boiling water for 30 to 60 seconds or until skins start to split. Using a slotted spoon, transfer peaches to a large bowl of ice water. When cool enough to handle, remove peaches from ice water. Using a small sharp knife, peel skin off peaches. Cut peaches in half lengthwise; remove and discard pits (if using pint jars, quarter and pit peaches).
For syrup, in a Dutch oven combine the 4 1/2 cups water, the granulated sugar, brown sugar, ginger, cinnamon, cardamom pods, cloves, and peppercorns. Cook and stir over medium heat until sugars are dissolved. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove from heat. Stir in green tea. Cover and let steep for 5 minutes. Strain syrup, discarding solids.
Pack peaches, cut sides down, into hot sterilized quart or pint canning jars, leaving a 1/2-inch headspace. Ladle hot syrup over peaches, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 25 minutes for quarts or 20 minutes for pints (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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0 g fat
(0 g saturated fat,
0 g polyunsaturated fat,
0 g monounsaturated fat),
0 mg cholesterol,
1 mg sodium,
17 g carbohydrates,
2 g fiber,
16 g sugar,
1 g protein.