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Spiced Brandied Peaches

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August is  National Peach Month. Peaches also happen to be one of my most favorite home-canned foods.  They truly are summer in a jar.  And while peaches in an extra light sugar syrup or jam are fantastic and I do plenty of each, I also take time to make up a batch or three of these Spiced Brandied Peaches every single summer.  These are a great gift as the peaches are magnificent over poundcake or ice cream and the leftover liquid is great over ice and seltzer water for a decidedly adult take on an Italian soda.

Spiced Brandied Peaches - Homespun Seasonal Living

Spice Brandied Peaches

Can up some spiced brandied peaches for an adult treat that preserves the goodness of summer all year long.

Ingredients

  • 10 Pounds Peaches, peeled, pitted, and quartered
  • 1 ¼ Cups Honey
  • 4 Cups Water
  • 7 Cups Brandy
  • 14 Whole Cloves
  • 7 Whole Allspice Berries
  • 7 Cinnamon Sticks - 1" Long Pieces

Instructions

  1. In a saucepan, combine honey and water. Bring to a boil.
  2. Using 7 pint jars, place 2 whole cloves, 1 cinnamon stick, and 1 allspice berry in each jar.
  3. Fill each jar with prepared peaches leaving 1/2" headspace.
  4. Add about 1cup of brandy to each jar (more or less to taste).
  5. Top off each jar with the boiling honey syrup maintaining the 1/2" headspace.
  6. Remove air bubbles, wipe rims, place lids and rings.
  7. Process jars in boiling water bath for 20 minutes, adjusting for elevation.

Notes

These get better with age, certainly let them sit for at least a week before eating, several months in a cool, dark cabinet is even better.

Did you make this recipe?

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Ben Schuchard

Monday 12th of September 2016

I gave this recipe a shot but ran into one strange issue...when we pulled the jars out of the boiling water bath after about 30min (we live in Colorado so adjusted +10min for elevation), there was 1-1.5" of headroom in the top of the jars, and I had filled them to the standard 1/2" headroom before putting them in the water. As we pulled them out, the liquid inside seemed to continue to "boil" (?) and bubble for about 10min afterwards.

My only conclusion is that since alcohol boils at a lower temp than water, most of the alcohol boiled off inside the jars and escaped as vapor. Ever run into this problem before/have any BKM's to workaround this issue? I haven't tasted them yet, so hopefully there is still some taste of the brandy.

Homespun Seasonal Living

Tuesday 13th of September 2016

This is new to me, I'm sorry I don't have answer.

BobbiJo Weber

Saturday 3rd of September 2016

I just made these and 1 cup of brandy didn't fit in 1 point jar. It was enough to fill 3 jars 3/4 full of brandy with peaches. Did I read the recipe wrong? Or miss a detail? Or is there a typo?

Homespun Seasonal Living

Monday 5th of September 2016

Sometimes if you pack the jars particularly tight with peaches, you might use less brandy. No worries, just cover the peaches with liquid and you're good to go.

Chef

Monday 22nd of August 2016

Ah years and years ago I so looked forward to Thanksgiving because that's when we kids got to have brandies peaches for dessert. Well maybe just one but I loved it. Now that I am a grandpa it is time for me to bring that magic to my grandchildren as they grow. Thanks for sharing the recipe I will use it soon.

Homespun Seasonal Living

Monday 22nd of August 2016

What a wonderful memory and tradition to pass on! Enjoy.

Christine | Once Upon a Time in a Bed of Wildflowers

Tuesday 30th of June 2015

These look amazing! Suddenly I *cannot* wait for peach season!!! And thank you for linking to my Honey-Peach Jam! :)

Heidi @ Pint Size Farm

Friday 5th of September 2014

This looks delicious, thanks for sharing!

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