Brandied Peach Butter with Spearmint
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18-20 | each |
peaches
fully ripe |
|
| ½ | cup |
water
or more as needed |
|
| ¼ | cup |
brandy
|
*
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | cups |
sugar
|
|
| 18-25 | sprigs |
spearmint leaves
spearmint, or other mint |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
peaches
fully ripe |
|
||
| 118 | ml |
water
or more as needed |
|
| 59 | ml |
brandy
|
*
|
| 45 | ml |
lemon juice
|
|
| 473 | ml |
sugar
|
|
|
spearmint leaves
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.
Purée 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 purée 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.
