Brandied peach butter with spearmint

1 servings

Ingredients

Quantity Ingredient
18 To 20 Peaches, fully ripe
½ cup Water, or more as needed
¼ cup Brandy
3 tablespoons Lemon juice
Source: Karen Kaleta Johnson
Franklin, North Carolina
The Herb Companion, June/July
Typed for you by Karen Mintzias
2 cups Sugar
18 To 25 Sprigs spearmint OR other mint

Directions

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 ½-pint jars with peach butter to within ¼-inch of the top. Wipe, seal, and process in a boiling water bath for 10 minutes.

1993

Related recipes