Pit, skin, and slice the peaches.
Place them in a large pan with enough water to prevent sticking and cook 15 to 2 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, 3 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 1 minutes.
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