Peach & Brandy Sauce
6 cups chopped, pitted & peeled peaches (I used yellow & white peaches)
2 cups lightly packed brown sugar
2 cups granulated sugar
3/4 cup brandy
1 tsp grated lemon or orange zest
Balls' Fruit Fresh (place chopped fruit into a bowl of water sprinkled with fruit fresh to prevent browning)
Combine peaches, brown sugar, granulated sugar, brandy, and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20-30 minutes.
Ladle hot sauce into hot jars leaving 1/4 " head-space. Remove air bubbles and re-measure head-space. If needed, add more sauce to meet 1/4" head-space. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water bath for 10 minutes, adjusting for local altitude.
Remove jars and cool. Check lids for seal after 24 hours. Remove bands, wash, label/date and store jars.
Yield: 5 - half pints with syrup leftover:
I had syrup left over after canning so, I canned two half pints of just the syrup for
use later in cooking/BBQing.
Recipe by: Mary Marshall "Cooking with Mary" Peach & Brandy Sauce
Photos by: Diane Baker for Canning and Cooking at Home