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Brandied Peach Preserves Recipe
|Sugar||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Peaches||5 Pound (Small Size)|
|Salt/Ascorbic acid tablets used according to package directions||To Taste|
|Brandy||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Calories 436 Calories from Fat 6
% Daily Value*
Total Fat 0.71 g1.1%
Saturated Fat 0.05 g0.27%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 48.4 mg2%
Total Carbohydrates 103 g34.4%
Dietary Fiber 4.3 g17%
Sugars 98.8 g
Protein 3 g5.2%
Vitamin A 18.5% Vitamin C 31.2%
Calcium 1.8% Iron 4%
*Based on a 2000 Calorie diet
Cover peaches with boiling water; let stand for 1 minute; cool quickly under running water.
Peel and put in pan of cool water, with either slight amount of salt or ascorbic-acid tablets added to prevent browning.
Do not let stand for more than 15 to 20 minutes.
Add 8 to 10 peaches at a time to syrup; simmer for 10 minutes, or until tender.
Lift out into hot sterilized jars, filling to 1/2 inch from top.
Put lids on to keep peaches hot.
Spoon 2 to 4 tablespoons brandy into each jar.
Bring syrup to boil and fill jars clear to top; seal.