Brandied Peach Preserves |
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| Mmmmm . . . peaches. They are one of the more versatile of fruits, readily marrying with strong flavors such as ginger, cinnamon or brandy -- or with lighter ones such as lime juice and strawberries. I like this recipe because the nuts and brandy add layers of flavor and a certain elegance that goes well with a weekend morning breakfast and a cup of Earl Gray. | 9 c. peaches, peeled, pitted and sliced Place the jars, bands and lids in a canner or large pot to sterilize. Combine peaches and water in a large pot. Simmer mixture for 20-25 minutes, stirring occasionally. Add 1 c. sugar. Continue cooking until peaches turn translucent. Use a large slotted spoon to remove the peaches from syrup. Combine peaches and nuts in a large sterilized bowl and set aside. Add sugar and cloves to syrup in pot. Cook the syrup until it thickens. Cool the syrup, then add the brandy. Pour this mixture over the fruit mixture. Ladle the preserves into the sterilized jars, leaving 1/2 inch headspace. Put the lid on the jar, and fasten it down with a band. Process in boiling water canner for 5 minutes. |
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