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Brandied Peaches Recipe
|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|
|Sugar||4 Cup (64 tbs)|
Calories 412 Calories from Fat 3
% Daily Value*
Total Fat 0.38 g0.58%
Saturated Fat 0.03 g0.14%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 490.8 mg20.4%
Total Carbohydrates 82 g27.3%
Dietary Fiber 2.3 g9.1%
Sugars 79.5 g
Protein 1 g2.8%
Vitamin A 9.9% Vitamin C 17.6%
Calcium 1.5% Iron 2.2%
*Based on a 2000 Calorie diet
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.