Categories: Canning--peaches

Ingredients

• 2 cups sugar
• 2 cups water
• 2 inches stick cinnamon
• 6 to 8 small peaches, peeled (2 lb.)
• Brandy

Directions

1. In medium saucepan combine sugar, water, and cinnamon; bring to boiling. Boil rapidly, uncovered, for 5 minutes. Add a few whole peaches at a time and cook 5 to 10 minutes or until peaches can be easily pierced with a fork.
2. Remove fruit from syrup; pack in hot, sterilized jars. Continue until all peaches have been cooked. Boil remaining syrup, uncovered, until thickened, or until syrup registers 222 degrees F. on candy thermometer.
3. measure syrup; add 1/3 cup brandy for each 1 cup syrup. Stir well; fill jars with brandy syrup. Seal jars at once. Store peaches in refrigerator.

4. makes 4 pints

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