Wednesday, August 19, 2009

Brandied Peaches

2 pint canning jars with 2 piece lids

3 pounds firm peaches

3 cups sugar

3 cups water

One-half cup or more of brandy

Heat jars in oven at 200° until ready to use.

Remove peach peels, by making an 'x' in bottom of peach, place in boiling water for 1 minute, then shock in ice water. Remove peeling, and pit, and quarter peaches.

Bring 3 cups sugar and 3 cups water to boil in large pot. Add peaches and simmer only until peaches begin to soften.

Bring small sauce pan of water to boil, and add the lids (not the bands).

Remove jars from oven and fill with drained peaches.

Boil remaining syrup until it begins to thicken. Pour over peaches, dividing equally between jars. Fill jars with brandy, leaving one-fourth inch head space. Remove air bubbles.

Remove lids from hot water and place on jars. Add rims and just barely tighten. Place jars in pot on rack, cover by 2 inches with water and gently boil over medium heat for 20 minutes. Remove from water bath and cool. Jars should seal when cooling.

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