Peach Butter — FarmPal

Canning recipe yielding 4-5 pints. Stores for 12 months.

Method
canning
Yield
4-5 pints
Storage
12 months
Difficulty
intermediate

Ingredients

  • •8 lbs ripe peaches
  • •3 cups sugar (adjust to taste)
  • •1 tablespoon lemon juice
  • •1 teaspoon cinnamon
  • •1/4 teaspoon nutmeg
  • •1/4 teaspoon ginger

Instructions

  1. 1Blanch peaches 30 seconds, plunge in ice water, slip skins
  2. 2Remove pits and chop peaches roughly
  3. 3Cook in large pot with 1/2 cup water until very soft
  4. 4Blend smooth or press through food mill
  5. 5Add sugar and spices, cook slowly stirring frequently
  6. 6Continue cooking 2-3 hours until thick and spreadable
  7. 7Test by placing on plate should not weep liquid
  8. 8Ladle into hot jars leaving 1/4 inch headspace
  9. 9Process half-pints and pints 10 minutes in water bath