Ingredients

6 to 8 pounds firm peaches

1 1/4 cups sugar

1 cup water

1 1/2 cups brandy

Preparation

  1. Combine sugar and water in a saucepan. Bring to boil and cook until sugar dissolves - keep the syrup hot.
  2. Dip the peaches into scalding water for 30 seconds to 1 minute to loosen the skin; immediately plunge into cold water. Peel, half, and remove pits. Treat fruit to prevent darkening.
  3. Drain the peaches and pack firmly into hot jars, cavity sides down.
  4. Pour in 1/4 cup of hot sugar syrup. Pour 3-4 tablespoons of brandy over fruit. Add enough syrup to fill the jars within 1/2 inch of top.
  5. Seal. Process in a simmering hot water bath for 25 minutes.