Easy Up To Date "Ole Time Peach Butter" Recipe

1. 1

   Rinse peaches, don't remove skins.

2. 2

   Slice thinly, should equal about 9 c..

3. 3

   In a 5 qt saucepan, over moderate heat, stirring occasionally, cook peaches with water till soft (approximately 20 min).

4. 4

   Puree through food mill, discarding the skins.

5. 5

   (Should equal about 6 1/2 c.

6. 6

   puree.)

7. 7

   Pour puree into 13x9x2 inch stainless steel, aluminum or possibly porcelain coated baking pan.

8. 8

   Thoroughly stir in sugar.

9. 9

   Cook in 350 degree oven (no need to preheat) till thick, about 1 1/2 hrs; stir twice during first hour and once again, especially around sides of pan, after removing from oven.

10. 10

    At once upon removal spoon warm mix into clean, dry warm canning jars with 2 part lids leaving 1/2 inch headspace.

11. 11

    With damp towel wipe edge of each jar; cover with caps and bands and screw tight.

12. 12

    Process in boiling water bath for 5 min.

13. 13

    Place jars and wire rack to cold.

14. 14

    Label and store in cold dark place.

15. 15

    NOTE: If desired you can add in a cinnamon stick (broken in half) to the peaches when you cook them.

16. 16

    Remove the cinnamon before you puree the peaches.

17. 17

    I like it with the cinnamon best.

* Per serving · 4 servings · Values may vary.

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