Brandied Peach Butter with Spearmint

If regular peach jam is a sundress, this brandied peach butter with spearmint is an evening gown.

Fully ripe peaches get cooked down and pureed into a silky butter, then slow-simmered with brandy, lemon juice, and a generous bundle of fresh spearmint sprigs that perfume the whole batch with a cool, herbal elegance.

The result is thick, spreadable, and layered with flavor: sweet ripe peach up front, a warm brandy glow in the middle, and a fresh minty finish that lingers.

Canned in half-pint jars, this is the kind of preserve that makes people ask where you bought it, and then refuse to believe you made it yourself.

Pro Tips

• Use the ripest peaches you can find. Overripe is actually ideal here since the fruit breaks down faster and the flavor is more concentrated.
• Stir frequently during the simmer. Fruit butter loves to stick and scorch on the bottom, and burned peach butter is heartbreaking.
• Remove the mint sprigs before canning. They’ve done their job infusing flavor and will turn dark and unappealing if left in the jars.
• The lemon juice isn’t just for flavor. It adds necessary acidity for safe water bath canning. Don’t reduce or skip it.
• Process for the full 10 minutes in a boiling water bath to ensure a proper seal and shelf-stable storage.