Raspberry Peach Butter

Submitted by Diana Adcock

"An excellent flavor combo! Great on toasted english muffins."

 

• Ready In: 1hr 40mins
• Ingredients: 5
• Yields: 6 cups

ingredients

• 2 1⁄2 lbs peaches, peeled, pitted and chopped
• 1 lb raspberries, washed
• 1 3⁄4 cups white sugar
• 1 1⁄2 tablespoons fresh lemon juice
• 1⁄2 teaspoon almond extract

directions

1. Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.
2. Pour into a medium stainless steal or enamel pot with the remaining ingredients.
3. Bring to a boil over medium heat, stirring frequently.
4. As the mixture thickens be prepared to stir constantly to prevent scorching.
5. After about 1 1/2 hours test butter on a frozen plate.
6. If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.
7. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

Reviews

[Robin Cross]

I tried this recipe and found it easy to make. I did substitute strawberries for the raspberries. I had often made both spiced/plain peach and/or apple butter, but found this to be a delightful variation on these fruit butters.