Peach Butter

This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.

• Ready In: 2 hrs
• Yields: 4 pints

Ingredients

• 4 -4 1⁄2 lbs  peaches
• 1⁄2 cup water
• 4  cups sugar
• 1 -2  tablespoon ground cinnamon (optional)

Directions

1. Wash peaches, remove seeds and any bad spots- DO NOT PEEL!
2. Chop peaches.
3. Put peaches in pot with water.
4. Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit.
5. Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now.
6. You should have about 2 quarts of peach pulp.
7. Mix pulp with sugar and cinnamon.
8. Cook over medium heat until thick enough to round up on a spoon about 30 minutes to an hour (this may also be done in a slow- 250 degree oven but it takes longer).
9. You will need to stir frequently, making sure that it doesn't stick.
10. Place in hot sterilized jars, leaving 1/4" headspace.
11. Adjust lid and rings on jars.
12. Process in a water bath for 10 minutes.
13. Remove to counter and allow to cool.