Categories: canning- peaches
Ingredients
- 4 lb. small to medium peaches, peeled
- 4 cups sugar
- 4 cups water
- 3 (1 oz. each) bottles brandy flavor extract
Directions
- Combine sugar and water in a 6- to 8-quart saucepan. Over medium heat, bring to a boil and cook approximately 2 minutes or until sugar dissolves, stirring constantly. Add peaches and reduce heat. Simmer 10 minutes, until peaches are cooked but not too soft, stirring peaches gently to cook all sides. Cover and let stand in a cool place 12 to 18 hours. Bring peaches to a boil. Remove from heat and add brandy extract.
- Immediately fill hot pint or quart jars with peaches, being careful to retain shape of fruit and not overpack, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars, and screw bands on firmly. Process quarts for 30 minutes and pints for 25 minutes in boiling water canner.
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makes about 2 quarts or 4 to 5 pints.