Peach Butter

ratherbeswimmin''s Note:

From my mom's collection of canning recipes. Adapted from Gooseberry Patch's Celebrate Summer. This is yummy stuff but I think everything my mom makes is yummy.

• Total Time: 2 hrs 30 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 6 1/2 cups

• 5 lbs fresh peaches
• 1/4 cup fresh lemon juice
• 1/2 cup water
• 1 1/2 cups sugar

Directions:

1. Heat a large pot of water until boiling.
2. Score an X on both ends of each peach (this makes for easier peeling).
3. Drop each peach into the boiling water for 30 seconds.
4. Transfer peaches to a cold bowl of water.
5. When the peaches are cool enough to handle, peel, pit, and slice the peaches.
6. Add the sliced peaches, lemon juice, and water to a large saucepan.
7. Cook over medium-high heat, stirring frequently, for 15-20 minutes or until the fruit is quite soft.
8. Let the fruit cool slightly.
9. Puree mixture in a food processor or blender.
10. You should have about 6 1/2 cups puree.
11. Transfer the puree back to the saucepan; add in the sugar.
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. 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.

Reviews

[michEgan]

I loved this recipe, I did do a few changes. After I peeled and pitted the peaches, I put them in a blender and pureed them, Also I did not add the water because I did not want to dilute the flavor at all. Added the cinnamon and lemon juice and put it in a pan to bake until desired thickness. For me about 5 to 6 hours at 325 degrees. I stirred it often too. Everyone I gave a jar too just loved it. Thanks for a dandy recipe!!!!!