Recipe(tried): Brandied Peach Jam

You can either thaw the peaches in the bag in the sink while you make other jams, or in the fridge overnight. This jam is wonderful! I have a friend who says all she wants for Christmas is a jar of this jam and a spoon!

Brandied Peach Jam

4 c. frozen peaches, thawed
2 T. lemon juice
1 c. brandy
1 pkg. powdered pectin
1/2 tsp. butter
5 c. sugar

Drain and coarsely chop peaches. Combine peaches, juice and brandy in a large sauce pot. Place over medium heat and simmer 5 minutes, stirring frequently. Stir in pectin and butter and cook over high heat until mixture comes to a rolling boil. Add the sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Stir to distribute fruit, about 3 minutes. Pour into hot jars, leaving 1/4" head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 7 half pints.

If you're freezing your own peaches, 6 c. fresh peaches + 1 c. sugar + 1/2 tsp. fresh fruit combined in a gallon freezer bag makes 4 c. frozen peaches.

I've just discovered Ginger Brandy and may make a batch using it this year.