This recipe needs to be prepared over a three-day period, but it’s well worth the time and effort.
Makes: 6 pintsHands-on: 1 hour 15 minutesDifficulty: Medium
Makes: 6 pints
- 12 cups granulated sugar, divided
- ½ cup lemon juice
- 2 tsp. salt
- 8 cups boiling water, divided
- 8 lbs. peaches, peeled, pitted, and halved
- 1½ cups peach brandy
- Dissolve 6 cups sugar, lemon juice, and salt in 4 cups boiling water. Add one layer of peaches at a time and boil gently for 6 minutes. Ladle heated peaches into a large deep bowl.
- Boil remaining syrup for 5 minutes and pour over peaches. Cover bowl tightly with plastic wrap and let stand 24 hours.
- The second day, drain syrup into a stockpot and add remaining sugar and water. Boil for 5 minutes and pour syrup over peaches. Cover the bowl tightly with plastic wrap and let stand for 24 hours.
- The third day, drain syrup into a stockpot and boil until it reaches the consistency of honey. Pack the peaches into six sterilized pint jars and add 3 to 4 tablespoons of peach brandy to each jar.
- Pour the hot syrup over the peaches, leaving ¼" headspace. Remove air bubbles with a non-metallic utensil. Cap and seal. Process in a water-bath canner for 10 minutes. Leave jars alone for one month so that flavors will meld.