3 lb. fully ripe peaches
1/3 c. water
3 c. sugar
1/2 c. brandy (we use peach)

Wash, peel and pit the peaches. Chop fruit; measure 4 1/2 cups in 10-quart kettle or a Dutch oven. Combine peaches and water. Bring mixture to boiling, cover and simmer until peaches are tender, 5 to 10 minutes, stirring frequently. Stir in sugar and brandy. Mix well. Cook and stir until sugar dissolves. Bring mixture to full rolling boil; boil and stir 7 to 8 minutes until reaches 220 degrees on candy thermometer. Remove from heat; skim off foam. Pour into hot, clean half-pint jars; seal according to directions of box of jelly canning jars. Makes 5 half-pints.