Peach Butter

1. 1

   Heat a large pot of water until boiling.

2. 2

   Score an X on both ends of each peach (this makes for easier peeling).

3. 3

   Drop each peach into the boiling water for 30 seconds.

4. 4

   Transfer peaches to a cold bowl of water.

5. 5

   When the peaches are cool enough to handle, peel, pit, and slice the peaches.

6. 6

   Add the sliced peaches, lemon juice, and water to a large saucepan.

7. 7

   Cook over medium-high heat, stirring frequently, for 15-20 minutes or until the fruit is quite soft.

8. 8

   Let the fruit cool slightly.

9. 9

   Puree mixture in a food processor or blender.

10. 10

    You should have about 6 1/2 cups puree.

11. 11

    Transfer the puree back to the saucepan; add in the sugar.

12. 12

    Cook over medium heat and stir very frequently to prevent scorching, for about 25-30 minutes, or until the mixture is thick and creamy.

13. 13

    Transfer mixture into sterilized jars according to manufacturer's directions (Mom leaves about 1/4 inch headspace); cover with metal lids and screw on bands; process 10 minutes in a boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.