4-4.5 pounds peaches
4 cups sugar (I used cane sugar)
Wash & blanch peaches. The firmer they are, the longer they'll need to blanch. Remove your peaches from your boiling water & put in ice cold water. Peel, pit & slice peaches. Put 1/2 cup water in a large saucepot & add peaches. Simmer until peaches are soft. Puree, using a food processor or food mill, but do not liquefy. Measure 2 quarts of peach pulp.
Combine peach pulp & sugar in saucepot & cook until thick enough that it rounds up on a spoon. Stir frequently to avoid your mixture sticking. Ladle hot butter into hot jars, leaving 1/4" headspace. Remove air bubbles. Wipe rims of jars & put your lids & rings on, turning just til you feel resistance (if you tighten your lids down too tightly, you may have trouble removing the later). Process your jars in a water bath canner for 10 minutes, adjusting your time according to your altitude.
If you prefer spiced peach butter, add 1/2-1 teaspoon of ginger, nutmeg & cinnamon (or a variation) at the same time you add your sugar.
2 comments:
Oh my lands! That looks SO delicious. I think I'll try making the spiced peach butter. I have never heard of it! I tried my hand at apple butter a while ago. So easy:) Thanks for posting this!
Good morning!
Those jars look lovely and think how yummy they'll be this winter on toast, bagels, english muffins, etc....
I made my peach jam with honey this year and it turned out great! I got the recipe from the book; Stocking Up; How to preserve the foods you grow naurally by the editors of Organic Gardening and Farming. This is the orignial book they have reprinted it with a book 2 and a book 3. All have the same recipes, only updated more in the new editions.
Since we have been actively cutting all processed sugars from our diet, I love finding recipes alread figured out, so there is no trial and error issues.
Have a blessed week!
Kelle
Post a Comment