HOMEMADE PEACH BUTTER
This easy peach butter canning recipe is a delicious way to deal with peach overload!
Provided by Renee Pottle
Time 2h
Yield 6-8 jars
Number Of Ingredients 2
Steps:
- Peel and slice the peaches. Note: Most directions tell you to scald the peaches first and the skins will "slip off" but that has never been my experience. I find it's just as easy, and a lot less work, to peel the peaches with a paring knife and forgo the scalding.
- Add peaches to a large Dutch oven or other pot and cook over medium-low heat until soft. Add tiny amounts of water to keep peaches from sticking and burning to the pan if necessary.
- Puree cooked peaches using a blender or food processor. You should have about 8 cups of puree. Return puree to pot and add 4 cups of sugar.
- Cook over medium-low heat, stirring often to prevent scorching.
- As the butter thickens it will become a deep, rich, orange-yellow color. This process takes anywhere from 30 minutes to an hour or more.
- Cook until the butter is thick enough to round up on a spoon, or as thick as you prefer.
- Ladle into hot, clean ½ pint jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes.
- Remove from water bath and allow to cool for 12 hours before moving.
- Makes 6-8½ pint jars.
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