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  Brandied peach butter with spearmint
 
Yield: 1 Servings
 
18 -to      20 Peaches fully ripe
1/2 c -Water or more as needed      1/4 c Brandy
3 tb Lemon juice      2 c 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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