This recipe was originally printed in 1951 by New York Times food editor Jane Nickerson, with updated canning methods added later.
The possibilities for serving these delightful peaches include over ice cream, with scones, with clotted cream and with fresh cream.
Servings: 2 pints
3 pounds ripe peaches
3 cups sugar
3 cups water
About 1/2 cup brandy
Prepare boiling water bath, jars, bands and lids.
Peel, pit and quarter the peaches.
Combine the water and sugar, bring to a boil. Add the peaches and simmer until just barely soft. Gently pack the peaches into the jars. (Wide mouth jars are MUCH easier to pack!)
Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Release any air bubbles in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of head space. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Process the jars gently for 20 minutes. Remove from canner. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
Makes 2 pints.
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