Name: Brandy and Spice Peach Preserves - Lisa Sizemore
Prep time: 30 min
Total time: 30 min
Yield: 12 half pints
Ingredients: 20 peaches, peeled, pitted and coarsely chopped; 9 cups sugar; 2 cinnamon sticks; 1 whole nutmeg; 2 tablespoons whole juniper berries; 2 teaspoons whole cloves; 2 teaspoons whole allspice; 1 lemon, zest of; 1 cup good-quality brandy

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Recipe by Cristina Barry

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Brandy and Spice Peach Preserves - Lisa Sizemore created by HeyJami

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Ready In:: 30mins
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ingredients

20 peaches, peeled, pitted and coarsely chopped
9 cups sugar
2 cinnamon sticks
1 whole nutmeg
2 tablespoons whole juniper berries
2 teaspoons whole cloves
2 teaspoons whole allspice
1 lemon, zest of
1 cup good-quality brandy

directions

In large heavy pot, combine peaches and sugar.
Place all spices in cheesecloth and drop into pot with peaches.
Add lemon peel and brandy.
Simmer, stirring occasionally, until fruit becomes transparent, approximately 1 and 1/2 hours.
Skim foam from top as needed.
Discard spices; ladle fruit into hot sterilized jars and seal at once.
Simmer jars for 10 minutes in water bath.

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RECIPE MADE WITH LOVE BY

@Cristina Barry

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@Cristina Barry

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"www.foodtv; Emeril's Scratch Contest"

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photo by HeyJami

6/21/2010

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review by HeyJami

6/19/2010

I made this with 11 cups of apricots instead of 20 peaches. I used french brandy. Overall, very nice flavor - sweet and rich. Would be great for a marinade or meat glaze. A little too cinnamon-y for our tastes so next time we'll put only 1 stick in. I had to come back with pectin to give it enough body/to get it more firm. I used Pomona's Universal Pectin. And, do NOT simmer jars for 10 mins - 10 mins in a boiling water bath is necessary to follow proper canning procedures. Thanks for the recipe!

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tweak by HeyJami

6/19/2010

I made this with 11 cups of apricots instead of 20 peaches. I used french brandy. Overall, very nice flavor - sweet and rich. Would be great for a marinade or meat glaze. A little too cinnamon-y for our tastes so next time we'll put only 1 stick in. I had to come back with pectin to give it enough body/to get it more firm. I used Pomona's Universal Pectin. And, do NOT simmer jars for 10 mins - 10 mins in a boiling water bath is necessary to follow proper canning procedures. Thanks for the recipe!

Reply
creation by Cristina Barry

1/8/2007

www.foodtv; Emeril's Scratch Contest