You are here

Brandied Peaches

New.Wife's picture
Ingredients
  Firm ripe peaches 4 Pound (Small , Clingstone Varieties Are Best)
  Cold water 2 Quart, mixed with pickling salt and lemon juice
  Lemon juice 1 Tablespoon
  Pickling salt 1 Tablespoon
  Water 1 Quart
  Sugar 4 Cup (64 tbs)
  Brandy 1 Pint
Directions

Wash and sterilize 4 (1-pint) jars and closures, stand them on a baking sheet, and keep hot in a 250° F. oven until needed.
Peel peaches, then drop in water-salt-lemon juice mixture to prevent darkening.
Bring water and sugar to a boil in an enamel or stainless-steel saucepan; reduce heat, add peaches, a few at a time, and simmer 5-7 minutes until barely tender.
Remove peaches with a slotted spoon and pack in hot jars, filling to within 1/2" of tops.
When all peaches are cooked, return filled but uncovered jars to 250° F. oven.
Insert candy thermometer in syrup and boil, uncovered, until thermometer registers 222° F.
Cool syrup 5 minutes, measure out 1 pint, and stir in 1 pint brandy; pour into jars, filling to within 1/4" of the top.
Wipe jar rims and seal.
Process in a hot water bath 10 minutes.
Remove jars and secure seals, if necessary.
Cool, check seals, label, and store in a cool, dark, dry place.
Let stand 4-6 weeks before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Storage: 
Preserving
Interest: 
Holiday, Gourmet, Healthy
Restriction: 
Vegetarian
Ingredient: 
Peach
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
12

Rate It

Your rating: None
4.42059
Average: 4.4 (17 votes)