Washington State Fruit Commission, I chose to use my bounty of peaches to make Spirited Peaches... simple, elegant, and Oh so delicious!
Here's what I did...
I peeled, pitted and sliced my peaches (treat with Fruit Fresh or lemon juice to prevent browning)
For 7 cups of sliced peaches I mixed...
1 cup sugar
2 cups water
I brought this simple syrup mixture to a boil, stirring to dissolve the sugar, over medium high heat.
I then added the peaches to the syrup, brought the mixture back to a boil, lowered the heat and boiled gently for 5 minutes.
To each hot, sterilized pint jar, I added...
2 Tbsp. Brandy
1 Tbsp Peach Schnapps
Then, using a slotted spoon, I packed the sliced peaches into the jars within a generous half inch headspace. (Note: Next time, I'll add the peaches to the jar FIRST, then add the liquors... the method I used COULD have resulted in jar breakage... fortunately it didn't THIS time, thank goodness... hindsight is 20/20 you know!)
I then ladled hot syrup into the jars to cover the peaches, leaving a half inch headspace. I removed any air bubbles, then adjusted the headspace by adding more syrup if necessary.
I wiped the jar rims with a damp cloth, then tightened the lids on to fingertip tightness.
I processed the jars in a boiling water bath, ensuring they were completely covered with water. I brought the water to a boil and processed the jars for 20 minutes.
After processing, I removed the jars from the canner using my jar lifter, and set them on a folded dish towel on the counter to cool, and to listen for the PING! of each successfully sealed jar! Lovin' the PING!
There was about a cup of spirited peaches left over after filling all the jars... Mr. G and I shared them... Oh My Goodness!!! Delicious!!!!
For a printable copy of this recipe, click here.