Baked Peach Butter

1. 1

   Place sliced peaches and water in a large (8 quart) pot and cook over medium heat until peaches are soft, about 20 to 25 minutes.

2. 2

   Stir frequently to prevent the peaches from sticking.

3. 3

   When fruit is tender, stir in lemon juice and honey.

4. 4

   Put peach mixture through a food mill, or blend in a blender or food processor until smooth.

5. 5

   Pour into two shallow 9x13 inch baking pans or roasting pans.

6. 6

   Bake uncovered for one hour at 325*F.

7. 7

   ,stirring every 15 to 20 minutes.

8. 8

   Continue baking until the butter is thick, about 1 to 1 1/2 hours.

9. 9

   The peach butter will be thick, fine-textured, and a rich reddish-amber color.

10. 10

    To can, pour hot peach butter (at least 160*F.) into clean half-pint jars.

11. 11

    Process in boiling water for 10 minutes.

12. 12

    Butter can also be frozen.

13. 13

    To serve, defrost in the refrigerator overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.