Brandied Peach Butter with Spearmint
18 to 20 Peaches, fully ripe
1/2 cup Water, or more as needed
1/4 cup Brandy
3 TBS Lemon juice
2 cup Sugar
18 to 25 Sprigs spearmint OR other mint
Pit, skin, and slice the peaches.
Place them in a large pan with enough
water to prevent sticking and cook
15 to 20 minutes or until soft.
Puree the peaches in a food processor
and return to the saucepan, adding
the brandy, lemon, sugar, and mint
sprigs.
Simmer over low heat, stirring frequently,
30 to 35 minutes or until the puree
thickens.
Remove the mint and fill clean 1/2-pint
jars with peach butter to within 1/4-inch
of the top.
Wipe, seal, and process in a boiling water
bath for 10 minutes.
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