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1
Bring a large pot of water to a boil.
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2
Using the tip of a paring knife, make a shallow X in the bottom of each peach.
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3
Add the peaches, one at a time, to the boiling water and cook for 1 minute.
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4
Remove the peach from the water and plunge into a bowl of ice water.
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5
Repeat with the remaining peaches.
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6
Peel off the skins, then pit the fruit and quarter the flesh.
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7
In another large pot, combine 3 cups water and the sugar and bring to a boil.
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8
Add the peaches and simmer until just soft.
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9
Have the jars, bands and new lids scalded and ready.
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10
(To scald, dip the jars and rims in boiling water.
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11
You dont need to sterilize the jars, as you will be processing them for more than 10 minutes.)
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12
Simmer the lids in hot water to soften the rubberized flange.
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13
Gently pack the peaches into the jars.
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14
Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars 3/4 full.
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15
Use a butter knife to release any air bubbles caught in the jars.
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16
Pour in enough brandy to fill the jars, leaving 1/4 inch of headroom.
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17
Wipe the rims, cover with the lids and screw on the bands fingertip-tight.
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18
Place the jars on a rack in a big pot and cover with 2 to 3 inches of water.
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19
Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes.
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20
Remove the cover and then, after about 5 minutes, remove the jars.
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21
Allow them to cool, untouched, for 4 to 6 hours.
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22
Check the seals and store in a cool, dark place for up to a year.
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23
Refrigerate after opening.
