This recipe needs to be prepared over a three-day period, but it’s well worth the time and effort.

1. Dissolve 6 cups sugar, lemon juice, and salt in 4 cups boiling water. Add one layer of peaches at a time and boil gently for 6 minutes.

2. Ladle heated peaches into a large deep bowl.

3. Boil remaining syrup for 5 minutes and pour over peaches. Cover bowl tightly with plastic wrap and let stand 24 hours.

4. The second day, drain syrup into a stockpot and add remaining sugar and water.

5. Boil for 5 minutes and pour syrup over peaches. Cover the bowl tightly with plastic wrap and let stand for 24 hours.

6. The third day, drain syrup into a stockpot and boil until it reaches the consistency of honey.

7. Pack the peaches into six sterilized pint jars and add 3 to 4 tablespoons of peach brandy to each jar.

8. Pour the hot syrup over the peaches, leaving ¼" headspace. Remove air bubbles with a non-metallic utensil. Cap and seal.

9. Process in a water-bath canner for 10 minutes. Leave jars alone for one month so that flavors will meld.

• MAKES 6 PINTS

• INGREDIENTS

• 12 cups granulated sugar, divided

• ½ cup lemon juice

• 8 cups boiling water, divided

• 8 pounds whole peeled peaches

• 2 teaspoons salt

• 1 ½ cups peach brandy