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Say a bad word Peaches

August 25, 2011
by Erin B

I’m on day two of this three day recipe for brandied peaches.  I am a little skeptical that the yield will be as suggested.  Really, for how much work they are, next time I’m making a triple batch.

Early testing suggests there will have to be a next time.

From Well Preserved by Mary Anne Dragan:

8 cups mature but under ripe peaches, peeled and sliced

6 cups sugar

1/2 cup lemon juice

1/2 cups brandy

Day 1:

Peel and slice peaches, mix with sugar in preserving pot, put in fridge over night to let the juices seep

Day 2:

Bring to a boil over low heat, simmer until sugar dissolves.

Increase heat to medium, simmer for 10 minutes, stirring to prevent scorching

Remove from heat and allow to cool.  Add lemon juice.  Return to fridge

Day 3:

Prep jars

Bring mixture to boil over medium high.   Boil rapidly for 15 minutes until peaches are translucent.  Stir to prevent scorching.

Remove from heat.  Skim if needed.

Add brandy

Add to jars, leaving 1/4 inch head space.  Wipe rims.   Seal according jar’s directions.  Process in a boiling water bath for 10 minutes.

 

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