Preserving · Recipes

Boozy Brandy Peaches

I adapted this recipe out of The All New Ball Book of Canning and Preserving. A fun adult only treat, great for spooning over ice cream or yogurt.

Boozy Brandy Peaches

  • Ingredients:
  • 1 lemon, juiced, or ¼ cup bottled lemon juice
  • 5 pounds ripe peaches
  • 3 cusp water
  • 2½ cups granulated sugar
  • 2 Tbsp pure vanilla extract
  • ¾ cup brandy


Put 6 pint jars into a canning pot, fill with water about halfway. Put on the stove to bring to a boil.

Add bands and new lids to a small saucepan, add water to cover, bring to a simmer over medium heat.

Bring a large pot of water to a boil, a stockpot works well.

Meanwhile fill a large bowl with ice and water, along with the lemon juice.

Add the peaches to the boiling water in batches, blanching for 60 seconds. Remove with a strainer and put into the ice water to chill. When cool enough to handle, peel peaches and slice into wedges, returning the cut peaches to the ice water to hold.

In a saucepan combine the 3 cups water with the sugar and vanilla, bring to a simmer, stirring often, till sugar dissolves.

Drain jars, place on a clean kitchen towel. Drain and pack peach into the jars.

Ladle the hot syrup over the peaches, filling about ¾ full. Add in 2 Tablespoons brandy in each jar. Remove air bubbles, adding more syrup if needed to reach ½” headspace.

Use a lightly damp new paper towel to wipe the jar rims. Place lids on, finger tighten bands.

Put jars into the canning pot, lower into the water. Bring the water to a rolling boil (jars fully covered) and process for 25 minutes. Turn off the heat and let jars stand for 5 minutes. Transfer jars and let cool. Remove bands and mark jars.

Store in a cool area for up to a year.

Makes about  6 pints.