Brandied Peaches

Makes 3 pints,  plus a 1/2 pint


  • 10 ripe, firm peaches
  • 1/2 cup brandy
  • 2/3 cup sugar
  • 2 cups water

Prepare jars, lids and rings for canning.  Bring a deep pot of water or canning pot with rack, to a rolling boil.  Add clean jars and rings, sterilize for 10-15 minutes.   Do not boil the lids. Place lids in a bowl filled with boiled water that has cooled for a few minutes.   Allow lids to sit in the hot water for 10 minutes to activate seal.  Always use new lids.  ( When you take the jars out, keep water at a boil so it is ready for processing in a few minutes.)


While sterilizing jars, remove skin from peaches, pit and slice each peach into 8 slices. Here is an easy way to remove skin from peaches.


Combine water and sugar in a saucepan.  Dissolve sugar and simmer mixture until it is becomes clear and is slightly thick. (about 15 minutes)


Remove sterile jars  and rings from pot.  


Divide brandy evenly among sterile jars. 


Pack peach slices into jars as tight as you can without squashing them.  (You may only have enough to fill 3 jars ) 

Pour hot syrup into jars.   Remove air bubbles and add a bit more syrup if necessary.  Leave 1/4" of headspace.  It is likely that you will not use up all the syrup.  It is better to have too much than too little. You can always refrigerate leftover syrup for another use.  Feel free to add a little spice like a piece of cinnamon stick or a bit of allspice, or a piece of vanilla bean here if you like spiced peaches.  


Wipe rims with a clean with a damp cloth.  Put on lids and screw on rings.  


Return filled jars to the hot water bath, the water should be boiling.  Process for 25 minutes.  This actually cooks the peaches and infuses the brandy syrup flavor into the peaches.


After 25 minutes, remove from water bath and cool on a towel in a draft-free area.  Listen for the "ping" and check to be sure they are sealed.  Store in a cool dark place.  Brandied Peaches are best if allowed to sit for a month so flavors can meld. 

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