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Brandied Peaches or Apricots

1 1/4 c sugar
1 c water
6 to 8 pounds firm ripe apricots or peaches
1 1/4 to 1 1/2 cups brandy

To make the syrup, combine sugar and water in a pan, bring to a
boil, and cook until sugar dissolves; keep hot.

To prepare fruit, wash, cut in half, and treat fruit to prevent
darkening. Drain fruit and pack firmly into hot jars, cavity sides
down. Pour in about 1/4 c. hot sugar syrup. Pour 3 to 4 tB brandy
over fruit (the amount depends on preference for a moderate or
strong liqueur flavor). Add enough syrup to fill jars to within
1/2" of top. Process jars for 20 minutes. makes 6 pints.

To prevent fruit from darkening: After you drop unpeeled fruit
into boiling water for 2 minutes, remove and place in a large bowl
of ice water with 2 TB each of salt and vinegar (to one gallon of
water). Peel will come off easily after a minute or two. You do
not have to rinse fruit off before placing in jars.


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