Brandy Spiced Peaches
|Ginger root||1 Inch, sliced (1 Cube)|
|Cinnamon stick||8 Inch (2 Sticks, 4 Inch Each)|
|Whole allspice||1 Tablespoon|
|Whole cloves||1 Tablespoon|
|Sugar||5 Cup (80 tbs), divided|
|Vinegar||3 Cup (48 tbs)|
|Peach brandy||1 1⁄4 Cup (20 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Firm ripe peaches||24 Small, peeled|
Place gingerroot, cinnamon sticks, allspice, and cloves on a piece of cheese cloth; tie ends securely.
Combine spice bag, 2 cups sugar, vinegar, brandy, and water in a large Dutch oven; bring to a boil.
Add peaches; simmer 2 minutes or until thoroughly heated.
Remove from heat; let peaches stand 3 to 4 hours Carefully remove peaches from syrup; set peaches aside.
Add 2 cups sugar to syrup, and bring to a boil.
Remove mixture from heat, and add peaches; cover and let stand 24 hours.
Heat peaches thoroughly in hot syrup.
Pack hot peaches into hot sterilized jars, leaving 1/2 inch headspace.
Add remaining 1 cup sugar to syrup; bring to a boil.
Cover peaches with boiling syrup, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process 20 minutes in boiling water bath