Peach & Brandy Sauce

Peaches in Brandy Sauce 

Ingredients
6 cups chopped, pitted & peeled freestone peaches   (I used yellow & white peaches)  
2 cups lightly packed brown sugar
2 cups granulated sugar
3/4 cup brandy
1/4 cup amaretto, optional
1 tsp grated orange zest
pinch of nutmeg, optional 
Balls' Fruit Fresh (place chopped fruit into a bowl of water sprinkled with fruit fresh to prevent browning) 

Directions: 
Combine peaches, brown sugar, granulated sugar, brandy, amaretto, orange zest and nutmeg 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 or steam canner 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.