|Peaches||5 Pound (Use Small Firm Ripe Variety)|
|Lemon juice/Salt||To Taste|
|Water||2 Cup (32 tbs)|
|Sugar||3 Cup (48 tbs)|
|Brandy||1 Cup (16 tbs)|
Plunge peaches into boiling water to loosen skins, then into cold water and gently remove skins.
Keep peaches in salted water or lemon water (1 tablespoon lemon juice or salt to 2 quarts water) to prevent discoloration.
Let stand no longer than 15 minutes.
Combine water and sugar in a 4-quart kettle.
Stir over medium heat until sugar is dissolved and syrup comes to boiling.
Add about one fourth of the peaches (drained) at one time.
Boil gently 10 minutes, or until peaches are just tender but not soft.
Using a slotted spoon, remove peaches from syrup and pack into hot sterilized jars to within 1/2 inch of top.
Cover jars with their lids to keep peaches hot.
When all the peaches are cooked and in the jars, spoon 2 to 4 tablespoons brandy into each jar.
Quickly bring the syrup to boiling and pour over peaches, leaving headspace