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Peach & Brandy Sauce
Ingredients 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) Directions: 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 |
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