Recipe - Brandied Peach Butter With Spearmint

18 to
20 Peaches, fully ripe
One half cup Water, or more as needed
One fourth cup Brandy
3 tablespoon 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 1/2pint jars with peach butter to within 1/4inch 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