| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Preserves, Fruits, Herbs |
1 |
Servings |
INGREDIENTS
| 18 |
|
-to |
| 20 |
|
Peaches, fully ripe Water, or more as needed |
| 1/4 |
c |
Brandy |
| 3 |
tb |
Lemon juice |
| 2 |
c |
Sugar to |
| 25 |
|
Sprigs spearmint OR other mint |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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