How to make peach butter.
- 4 pounds fully ripe peaches
- 1 cup water, orange juice or peach nectar
- 3 1/2 to 4 cups sugar
- 6 (1/2-pint) jars with self sealing lids
- Preserving kettle
- Measuring cups
- Food mill or sieve
- Large mixing bowl
- Wooden spoon
- Wide mouthed funnel
- Water bath canner
1. Wash the peaches and rub gently with a cloth to remove the fuzz. Do not peel. Cut them in quarters and put into the preserving kettle, discarding the pits.
2. Add water or juice. Heat to boiling. Lower the temperature to simmer, cover and cook about 10 minutes or until soft, stirring occasionally.
3. Press the fruit through a food mill or sieve into a large mixing bowl. Measure the puree. You should have about 7 cups.
4. Combine the puree and sugar in the preserving kettle. Heat to boiling. Reduce the heat slightly and boil slowly, stirring occasionally, about 1 to 1 1/2 hours or until butter is thick. Reduce heat to low, stir often and cover partially during the last hour of cooking to prevent scorching and spattering.
5. Wash and rinse the jars, keep them hot. Prepare the lids as manufacturer directs.
6. Ladle into hot jars to within 1/4-inch of each top.
7. Wipe the tops and threads of the jars with a damp cloth.
8. Put on the lids and screw bands as the manufacturer directs.
9. Process in a boiling water bath for 10 minutes.
* Water bath directions:
A large saucepan, Dutch oven or other kettle works great. If you have a cake or other rack that will fit in the bottom, and if the pan is deep enough to hold water to cover the jars on the rack and still has room to boil. Depending on the height of the rack, this would require a pan 7-8 inches deep. Put the rack in the bottom of the pan, pour in enough water to almost half full and heat to boiling. At the same time heat more water in a tea kettle or other pan. gently lower the filled and sealed jars onto the rack, then pour boiling water, enough to cover. Heat to boiling, then cover and begin timing as the recipe directs.