Top It Off... Boozy Peach Sauce

Boozy Peach Sauce 

Found on preservedandpickled.blogspot 

NOTE: Just a splash of this lusciously sweet treat turns ordinary vanilla ice cream into a heavenly dessert. Delicious warmed and drizzled over traditional pound cake, as a sweetener for your smoothies, or a glaze for your pork roasts, chicken, or duck: like many home preserves the possibilities are endless. 

Makes 3 - 4 pints. 

INGREDIENTS 

6 cups chopped pitted Peaches 

2 tablespoons Lemon Juice 

2 cups lightly packed Brown Sugar 

1 cup Raw Sugar 

3/4 cup Brandy 

1 tsp grated Lemon Zest 

DIRECTIONS 

Prepare your boiling water canner. 

Sterilize jars, set lids in simmering water until ready for use. Set bands aside. 

When chopping your peaches, toss with Lemon Juice to keep from browning. 

Combine Peaches, Sugars, Booze and Lemon Zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. 

Reduce heat and simmer gently, stirring occasionally, until thickened, about 20 minutes. 

Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. 

Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 

Process filled jars in a boiling water bath for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal. 

Store in dark cool pantry for a year. 

Makes 3 - 4 pints.

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