MOM'S BRANDY PEACH JAM
2 (29 oz.) cans peaches, drained reserve syrup
1/2 cup peach syrup
3 cups sugar
1/2 cup brandy
Chop peaches into bit-sized pieces. In a large saucepan, combine peaches and 1/2 cup syrup. Bring to a boil, cover, approximately 10 minutes. Stir frequently. Add sugar and brandy, mix well.
Cook until sugar dissolves, bring to boiling and boil 6-8 minutes until it becomes syrupy, and peaches are tender. Remove from heat and skim off any foam that rises to the top.
Pour into hot, sterilized 1/2 pint canning jars. Adjust two-piece caps and process in a boiling water bath for 10 minutes.
*follow contemporary canning and safety instructions - https://www.ballmasonjars.com/canning-preserving-guides.html
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