Brandy Peaches — No. 2

Ingredients

• cling peaches
• 1 pound sugar
• water
• 1 teacupful brandy

Instructions

1. Select cling peaches free from decay and peel them as in the preceding recipe.
2. Weigh the peeled peaches or measure them in a gallon measure to determine the amount of sugar needed—allow one pound of sugar to one gallon of peaches.
3. Place the sugar on the fire to make the syrup, adding enough clear water to keep the sugar from burning while melting.
4. Let the syrup boil until it becomes as thick as honey.
5. Put the peeled peaches into a stone jar that is air-tight.
6. Set the jar with the peaches into a kettle on the fire and fill the kettle (not the jar) with cold water.
7. Mix one teacupful of syrup with one teacupful of brandy.
8. Pour the brandy and syrup mixture over the peaches until they are covered thoroughly.
9. Keep the jar closed tight and let the water in the kettle around it boil for three hours, no longer.
10. After three hours of boiling, lift the kettle with the jar from the fire and set it aside to cool where a draught of air will not strike it.
11. When thoroughly cool, pack the peaches in glass jars.
12. Fill the jars with brandy and syrup using equal proportions until the peaches are covered.