You are here

Brandied Peaches

  Peeled peaches 4 Pound
  Sugar 3 Pound
  Salt 1 Teaspoon
  Boiling water 1 Quart
  Peach brandy 3⁄4 Cup (12 tbs)

Dissolve one half of the sugar and the salt in the boiling water.
Add one layer of peaches at a time and boil gently for 6 minutes.
Peaches will darken if not heated through, but should not be cooked until soft.
Put heated peaches in deep bowl; boil syrup 5 minutes and pour over fruit.
Cover bowl and let stand overnight.
Drain syrup into sauce pot, add remaining sugar, boil 5 minutes and pour back over peaches.
Next day, pack peaches into hot jars, leaving 1/2-inch head space.
Add 3 or 4 tablespoons of brandy to each jar.
Boil syrup until thick, like warm honey.
Pour hot syrup over peaches, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.
Peaches should be ready to use in about a month.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6400 Calories from Fat 38

% Daily Value*

Total Fat 5 g7%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1985.2 mg82.7%

Total Carbohydrates 1541 g513.5%

Dietary Fiber 27.2 g108.9%

Sugars 1512.4 g

Protein 17 g33%

Vitamin A 118.3% Vitamin C 199.6%

Calcium 15.2% Iron 26%

*Based on a 2000 Calorie diet

Brandied Peaches Recipe