Brandy Peaches
No ratings yet
United States
Known as an American recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 5 ingredients
- Four pounds of fruit
- 3 pounds granulated sugar
- 1 pint of brandy
- 1 quart cold water
- Peaches
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Four pounds of fruit, 3 pounds granulated sugar, 1 quart cold water, 1 pint of brandy.
- Peel clingstone peaches, leaving in the pit.
- Then make a syrup with the sugar and water, removing the scum.
- Put in peaches to cover bottom of kettle, remove when transparent, adding rest until all the fruit has been cooked.
- Set aside until syrup is cold, add the brandy, fill the jars and seal.
Plating
Cookware for this recipe
-
Vegetable peeler
-
Kettle