I deviated from my Ball Blue Book of Canning on this recipe, probably because I used Wolf River Apples rather than a firm red apple. Wolf River Apples turned to mush when cooked, so I used raw apples rather than cooking them. Here's the version of my Brandied Apples.

Brandied Apples

4 1/2 lb. apples, cored and evenly sliced 1/4-inch thick

3 cups water

4 cups sugar

1 cup brandy

Pack apples into hot jars, leaving 1/4-inch headspace. Bring water and sugar to a boil over medium heat, and cook until sugar is fully dissolved. Remove from heat, and stir in brandy. Pour syrup into jars, leaving 1/4-inch headspace. Process in hot water bath 15 minutes.