07
May
Once your ingredients are prepped add your fruit to a clean jar. Finally add any spices and then your alcohol.
Then you just add a cup of fruit and a cup of sugar every two weeks.
Jars of fruit in brandy. Unlike other kinds of Brandied Fruit Juanitas doesnt call for any brandyor any liquor at all for that matter. You must have at least 1-12 cups of starter from a friend. Then you just add a cup of fruit and a cup of sugar every two weeks.
Stir it a few times to dissolve the sugar put on the lid and let the starter go to work. In a small saucepan set over medium bring sugar water vanilla cinnamon and allspice to a slight boil. Stir until sugar has dissolved then remove from heat to allow to cool.
Place fruit into two jars and pour brandy mixture over the top. By Jennifer Desserts National Food Holiday October. The Oldest Preserves Brandied Plums You have to love seasonal eating.
It begins with the absence of a fruit or and vegetablethat you are starting achingly to miss. Then a few juicy berries or milky ears of corn arrive and the excitement is palpable. A few days later a half case ripens and its almost like heaven.
Fruit has a long history of being preserved in alcohol in the 18th century some fruits such as peaches apricots and cherries simply went by the name brandy fruits served as a dessert after a meal. Rumtopf is a centuries old German tradition of preserving various fruits in rum at a time where a glut of fruit would spoil if not preserved. Alcohol of choice rum vodka brandy Everclear if needed.
- Clean your container and lid. - Add your choice of fruit fill to 1 of top of jar. - add white sugar I use about 13 - 12 c for a 1 qt jar.
Remember the fruit adds sweetness too. - alcohol and Everclear mix to cover all the fruit and sugar. Then I got it all home and filled jars with fruit sugar and spirits mixing and matching as I saw fit topping the grapes and plums separately with brandy the pomegranate with gin and tossing.
A brandy made from non-grape fruit apple plum cherry pear plum etc will play well with any flavor that the fruit from which it was made would appreciate. Fresh or dried I cant think of any non-tropical fruit that would be out of place with brandy. Place fruit in a large clean glass container.
I use my collection of vintage canning jars for this purpose. But any quart size or large jar will work Add 2-3 cups vodka or brandy or enough to cover the fruit. Some fruit will float and that is okay.
Add any spices that. Peel pit and cut into slices 2 cups of fruit for every pint jar. Add 2 Tablespoons honey or organic sugar to a medium sized stock pot for every pint jar you are filling.
Add in 2 cups of your choice of brandy. Bring to a simmer stirring constantly to allow sugar to dissolve. Pour hot brandy syrup over fruit.
Wait until the fruit you want to use is in season and harvest at the peak of ripeness. For this recipe youll need about 3 quarts of fruit which will yield enough wine to make a small batch of brandy. Harvest and ferment more fruit if you want more brandy.
Commercial brandy is usually made from grape juice or crushed grape skins. Brandy is distilled from fermented fruit it has been around since about the 12th century. It makes a wonderful gift to share for any occasion.
Place in a pretty jar. Homemade peach brandy is delicious and easy to make. If you have access to your own peaches pick the fruit at the peak of its ripeness for jams pies and of course peach brandy.
Here is a simple recipe for peach brandy that is sure to turn out well. Remove from heat stir in brandy. Using a slotted spoon ladle cherries into pint size jars.
Add brandy syrup to jars leaving a 14 headspace remove air bubbles and top the jar with additional syrup if needed. Process in a water bath or steam canner for 15 minutes adjusting for. Remove the apricots with a slotted spoon and pack them into a thoroughly clean wide-necked preserving jar see Cooks tip.
Add the cinnamon sticks bay leaves and cloves to the pan and cook for 5 minutes until the liquid is thickened and syrupy. Remove from the heat and stir in the brandy. Pour the brandy syrup over the apricots tucking the.
This homemade fruit brandy recipe is so easy makes excellent gifts for the holidays or any occasion. Prep Time 10 mins. Cook Time 3 mins.
Total Time 13 mins. One - 2 pt jar per flavor. 2-12 cups fruit of choice or enough to fill the jar.
Once your ingredients are prepped add your fruit to a clean jar. Finally add any spices and then your alcohol. Cap your jar and give it a good shake.
Then place it in a coolish place out of direct sunlight to steep. Shake it daily until your infusion is complete. To ferment fruit start by mixing sugar water and baking yeast in a jar.
Then loosely cover the jar and let it sit for 3-4 days at room temperature so it can ferment. Once the sugar water is done fermenting peel and slice your fruit into small pieces. Then add the fruit to the jar.