Monday, September 21, 2009
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.