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Recipe(tried): Brandied Peach Jam

Preserving - Jams, Jellies
It's not a fuzzy navel, but it's real good! I have a friend who says all she needs for Christmas is a jar of this and a spoon!

From the 1990 Ball Blue Book (but not in the new one)

Brandied Peach Jam

4 cups frozen peaches, thawed
2 Tbsp. lemon juice
1 cup brandy
1 pkg powdered pectin
5 cups sugar

Drain thawed peaches and coarsely chop. Combine peaches, lemon juice and brandy in large sauce pot. Simmer over medium heat 5 minutes, stirring frequently. Stir in pectin and cook over high heat until comes to a roiling boil. Add the sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Stir to distribute fruit, 3 minutes (while preparing jars). Pour hot into hot jars, leaving 1/4 inch headspace. Process 10 minutes in boiling water.

Yield: about 7-8 half pints.
MsgID: 205461
Shared by: Sally, Almont MI
In reply to: ISO: Fuzzy Navel Jam
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Fuzzy Navel Jam
  Juanita, Petaluma, Ca
2 re: Fuzzy Navel jam
  Linda Lou,WA
3 re: Fuzzy Navel Jam
  JUANITA PETALUMA, CA
4 Recipe(tried): Brandied Peach Jam
  Sally, Almont MI
5 Recipe: Fuzzy Navel Jelly Recipe
  foxden SD
6 ISO: fuzzy navel peach jam
  JK, Nova Scotia
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