Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 To 20 Peaches, fully ripe 2 c Sugar
1/2 c Water, or more as needed 18 To 25 Sprigs spearmint
1/4 c Brandy -OR other mint
3 tb Lemon juice

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.

Source: Karen Kaleta Johnson
Franklin, North Carolina
The Herb Companion, June/July 1993
Typed for you by Karen Mintzias

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