-
1
To peel peaches easily, drop in boiling water for 30 seconds, then drop in ice water.
-
2
Peels should pull off.
-
3
Combine sliced peaches and water in an 8-qt enamel or possibly stainless steel pot and cook over medium heat for 20 to 25 min, or possibly till the peaches are soft.
-
4
Stir frequently to prevent the peaches from sticking.
-
5
When the fruit is tender, add in the honey or possibly sugar and lemon juice and stir to combine.
-
6
Put the peach mix through a food mill or possibly puree in a blender or possibly food processor.
-
7
Divide the puree between two shallow, 9- by 13-inch baking or possibly roasting pans.
-
8
Bake, uncovered, for 1 hour at 325 degrees.
-
9
Continue baking, stirring every 15 to 20 min, till the butter is thick.
-
10
This will take an additional 1 to 1 1/2 hrs.
-
11
The peach butter will be thick, fine-textured and a rich, reddish-amber in color.
-
12
Wash jars and lids in warm, soapy water; sterilize jars in boiling-water bath for 10 min.
-
13
Prepare lids according to manufacturer's directions.
-
14
Ladle warm peach butter into warm jars, leaving 1/4-inch headspace.
-
15
Cover with lids and process in a boiling-water bath for 5 min.
-
16
This recipe yields 3 half-pint jars.
