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| MOM'S BRANDY PEACH JAM | |
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3 lb. ripe peaches 1/2 c. water 3 c. sugar 1/2 c. brandy Wash peaches, peel and remove pits. Chop and measure out to 4 1/2 cups. In a large saucepan, combine peaches and water. Bring to a boil, cover, and simmer until tender, approximately 10 minutes. Stir frequently. Add sugar and brandy, mix well. Cook until sugar dissolves, bring to boiling and boil 6-8 minutes until it becomes syrupy. Remove from heat and skim off any foam that rises to the top. Pour into hot, sterilized 1/2 pint canning jars. Adjust two-piece caps and process in a boiling water bath for 10 minutes. Note: This is my mom's recipe. She didn't process these in a boiling water bath - she would just seal the jar and store them in the pantry. Sometimes she would pour hot paraffin over the top instead, if she was using old jelly jars that didn't have a lid. Her canned goods were always perfect. I wanted to post this recipe for Mother's Day and share the good memories. Submitted by: Betty | |
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recipe reviews #188574
Kelly (Missouri) says:
Delicious! I boiled a little longer than 6 minutes to allow the jam to thicken a little. Planning to make this again, while we still have peaches available!
#188546
Elaine (South Carolina) says:
Betty, what do I do to make this a little thicker? I've cooked it longer than what the recipe calls for, but it is still runny. It taste so good, so just continue to make it. Thanks for sharing.
#192111
Rhonda (Ohio) replies:
I made this recipe noticed it was runny so I went ahead and chopped up 2 cups of peaches, added a bit of water put it on the stove then added 2 tablespoons of Sure Gel and mixed it in very well, let it come to a boil, it did thicken and I added it to the rest of the recipe along with a bit more Brandy, It made the whole recipe a bit thicker and less runny.
#167737
Linda (Nebraska) says:
I made this today from the peaches grown here at home. It turned out wonderful. I did have to simmer it 30 minutes longer to get the consistency I wanted for jam, it did not burn as I stirred it every 10 minutes. I also used peach brandy and the taste of jam is really good. This will be my go to recipe each year.
#158155
Krista (Colorado) says:
I made this from our Colorado grown Palisade peaches that are in season now. I substituted the brandy for Colorado Breckenridge bourbon (our favorite!). The high altitude always causes me problems but I just simmered the chunky jam for about 40 minutes to reduce. Perfect!
#141512
Allison (California) says:
I'm now making this recipe for the second time. This jam is delicious! I made it last year for the first time, and every person who tried it raved about it. It can be a little runny, so I just cook it a bit longer than the recipe says to, but I don't mind it that way b/c I prefer my jam to be soft so it's easier to spread.
#130366
Sandra (Canada) says:
Hi Betty. I am going to make this recipe tomorrow as I have a beautiful basket of peaches -- love the simplicity! Sounds like the way my mom makes jam!
Have you ever made it with peach shnapps??
Have you ever made it with peach shnapps??
#128746
Patricia Shriver (California) says:
I used fresh ripe white peaches from my tree and the flavor is excellent (10*). I ended up with too much liquid and not wanting to overcook I packed the results at Brandy Peachy Sauce. The bit of excess after filling the jars went on Rotisserie Chicken. I will definitely try again.
#128631
Janice (Georgia) says:
Following the times and amounts given, it seems very watery. I have made three batches. The first time I doubled the recipe and heated it to about 210, then turned up the heat trying to get it to 220 and burned it up. The other two batches were made per the recipe.
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To avoid foam - rather than skim, just add about a tsp of butter - giver or take. It eliminates it immediately - no skimming. Love the brandy - I'm sure bourbon would be equally as good.