Grandma's peach sunshine

HOME BRANDIED PEACHES

Select unblemished peaches. Peel and place in
layers in jar or crock.

Cover each layer with sugar, filling
all crevices between peaches.

When jar is full, place plate
inside on top of peaches, weight it, cover jar to keep out dust
and let stand overnight.

Next morning, peaches will have
shrunk about 1/2 and a quantity of syrup will be present. Add
more peaches and sugar to refill jar.

Repeat for a week or
until, after standing overnight, jar remains full.

Cover and do not seal for 6 weeks.

Keep peaches sub-
merged in syrup at all times and put crock (or jar) in a pan,
for syrup may run over. Do not expose to extremes of heat and
cold and remove any scum which forms on surface.

After 6
weeks, seal with layer of hot paraffin directly on peaches and
store in cool place. Or, place peaches in glass jars, fill
jars with syrup and seal. I put mine in jars and had enough
syrup left to fill a couple of jars.

I think your grandmother made this and used all over ripe peached..

Fermented Fruit Starter: Do not drain fruit, if using canned fruit.

Combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix.

Stir daily for 10 days.

On the 10th day, add pineapple and 2-1/2 c sugar.

Stir daily for another 10 days.

Add cherries, fruit cocktail and remaining sugar
and stir daily for 10 more days.

Drain fruit, reserve juice for the next batch.

Makes enough fruit for 4 cakes.

To make more starter, use 1-1/2 cups starter juice instead of yeast with peaches and sugar.

Spread over cake as served.

Fermented Fruit Topping

Makes: about 3 quarts mixture

Ingredients

1-1/2 cups packed brown sugar
1 cup water
4 large pears, cored and cut up
4 medium nectarines or peeled peaches, pitted and sliced; or one 16-ounce package frozen unsweetened peach slices, thawed
2 cups seedless red grapes, halved (optional)
1 medium pineapple, peeled, cored, and cut up
2-1/2 to 3 cups rum

Directions

1. In a saucepan combine brown sugar and water. Cook and stir over medium-low heat until sugar is dissolved; cool. In a 4-quart-tall, nonmetal crock or jar combine fruit; pour in syrup mixture

2. Add enough rum to cover the fruit; stir gently to combine. Store, covered, in a cool place overnight. Place in the refrigerator and store, covered, for up to 4 months, stirring occasionally, using portions as desired.* Let fruit stand at room temperature 30 minutes before serving. Makes about 3 quarts mixture.

*Note: To replenish Fermented Fruit Topping, add 2 cups chopped fruit and 1/2 cup packed brown sugar to replace every 2 cups of fruit and syrup removed (the top layer of fruit may darken during storage). Store in the refrigerator.

My dad has talked about his mom making this as well but we don't have the recipe either if you find it let us know.

If you do receive the recipe for peach sunshine, please post it. I too have been looking for the same recipe that my now deceased Mother used to make for everyone. I can't find it in any of her things. I have to believe she made it from memory.Thanks and Please post!

My mother-in-law also made “Peach Sunshine”. Unfortunately, I never got the recipe before she passed. If I find it , I’ll be sure to share. It’s sooo good!