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