Ingredients
3 parts of peaches
1 part cane sugar
1/2 cup peach brandy; or Contreau
one lemon per 3 cups of peaches; juice of

Directions
Take fresh whole peaches: Make a cross opposite the stem and blanch in hot water for 6 seconds. Mash up or blend with a food processor. Cook them down in a stainless pot or pan. Boil on high heat for 3O minutes stirring constantly till it thickens. OR Cover with aluminum foil and Bake in oven at 3OOF for 1-2 hours just till they jell. Peaches should be shiny. Stir in oven once every 1/2 hour. Soak your glass jars in warm water, and ladle peach glaze into jars just 1/4″ from top. Wipe tops clean inside, skim inside top seal with knife to let air out and store.

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