Prep 30 mins
Cook 3 hrs
From Organic Gardening magazine, adapted from Stocking Up III, by Carol Hupping and the Rodale Food Center.
- 12 cups sliced peaches (peeled and pitted, about 8 pounds)
- 4 cups water
- 3 tablespoons lemon juice (bottled okay)
- 1⁄2 cup honey
- 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.
- Stir frequently to prevent the peaches from sticking.
- When fruit is tender, stir in lemon juice and honey.
- Put peach mixture through a food mill, or blend in a blender or food processor until smooth.
- Pour into two shallow 9x13 inch baking pans or roasting pans.
- Bake uncovered for one hour at 325*F.
- ,stirring every 15 to 20 minutes.
- Continue baking until the butter is thick, about 1 to 1 1/2 hours.
- The peach butter will be thick, fine-textured, and a rich reddish-amber color.
- To can, pour hot peach butter (at least 160*F.) into clean half-pint jars.
- Process in boiling water for 10 minutes.
- Butter can also be frozen.
- To serve, defrost in the refrigerator overnight.
- Yield: 2 1/2 to 3 cups.
I was about to give up on this recipe, but last Friday we went to our favorite apple orchard area ~ Oak Glen ~ & I was unexpectedly surprised to find some peaches that were absolutely great for this butter! Of course I also came away with several bags of home-grown apples as well as some unfiltered apple cider, but that's another story! This peach butter is wonderful tasting, & great on everything, although I find it especially nice on a thick slice of toasted whole grain bread! Definitely a keeper of a recipe, for sure! [Made & reviewed for the Cook-A-Thon for Sharon123 in Memory of her Husband]