PEACHES IN RUM OR BRANDY SYRUP

      Title: PEACHES IN RUM OR BRANDY SYRUP
  Categories: Preserves, Jellies, Sauces
       Yield: 6 Servings
  
   1 1/2 lb Firm,ripe,very small peaches
     3/4 c  Light brn. sugar,packed
     3/4 c  Granulated sugar
       1 c  Water
     1/2 c  Dark rum or brandy
  
   Scald peaches and remove skins.  In skillet large enough to hold
   peaches in one layer, bring to a boil the sugars and water, stirring.
   Add peaches, cover, and simmer gently for abt. 4 min. Turn fruit
   over, re-cover the skillet, and poach peaches for abt. 4 min. longer,
   or until they are barely tender.
   
   Pour rum or brandy into clean 1 qt. canning jar with 2 pc. screw-on
   lid. Spoon in the peaches gently, packing very tightly without
   squashing them. Boil remaining syrup to thichen it slightly, but
   don't let it carmelize. Pour the syrup slowly over the fruit, leaving
   1/2" headroom. Slip thin knife carefully around the inside walls of
   jar to release any air bubbles.
   
   Cover and seal jar and place in boiling water bath to cover by 2" and
   process for 10 min.
   
   Remove from boiling water and set on rack or towel to cool. Store in
   dark place for at least 1 month-preferably longer-before serving.
   
   Yield: 1 qt.  approx. 6 servings
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