Brandied Peaches

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6 lb/3 kg small ripe peaches
  • 4 lb/2


Dip the peaches in hot water one at a time, and rub off the ‘fur’ with a clean cloth. Put the sugar and water into a pan and dissolve the sugar slowly over low heat. Bring to the boil and boil for 10 minutes without stirring. Add the peaches to the syrup a few at a time and simmer for about 5 minutes until tender. Lift out the peaches with a perforated spoon and pack into hot preserving jars. S