Peach Preserve

Ingredients

• 50 whole peaches Peaches, fresh, pitted and halved (About 12-15 pounds; use ripe but firm peaches)
• 8 cups Sugar, granulated (For making a strong syrup)
• 4 cups Water (For making the syrup)
• 1 cup Brandy (About 1 wineglassful per 50 peaches)
• 1 cup Peach kernels from stones (Optional; extracted from the peach pits)

Instructions

1. 1Clean the peaches thoroughly. Using a silver or stainless steel knife (not carbon steel which can discolor the fruit), cut a slit in each peach and carefully remove the stones. Halve or quarter the peaches as desired. If using the kernels, crack open the stones and extract the kernels, setting them aside.
2. 2Combine the sugar and water in a large, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring until the sugar completely dissolves. Continue boiling for 5 minutes to create a strong syrup.
3. 3While the syrup is boiling hot, carefully add all the prepared peaches to the pot. Reduce heat to very low to maintain a gentle simmer.
4. 4Keep the peaches in the hot syrup over very low heat for 6 to 8 hours. The mixture should barely simmer, not boil. Check occasionally to ensure the heat remains low.
5. 5Remove the pot from heat and let the peaches rest in the syrup for 12 hours at room temperature. This allows the fruit to absorb the syrup.
6. 6Using a slotted spoon or strainer, carefully remove the peaches from the syrup and set them aside in a clean bowl. Bring the syrup alone to a boil over medium-high heat and boil for 5 minutes.
7. 7Return the peaches to the reboiled syrup. Check for any signs of fermentation (bubbling, sour smell, or foam). If fermentation is detected, bring the mixture to a boil again and boil for 5 minutes. If no fermentation is present, proceed to the next step.
8. 8Add the brandy and peach kernels (if using) to the pot. Bring to a gentle simmer over low heat and cook for 2 hours, stirring occasionally to prevent sticking.
9. 9Remove the pot from heat and allow the preserve to cool completely to room temperature. This may take 3-4 hours.
10. 10Once completely cold, ladle the peaches and syrup into sterilized jars or bottles, leaving 1/2 inch headspace. Seal tightly with sterilized lids. Store in a cool, dark place. The preserve will keep for up to 1 year unopened.