Recipe Archives->Preserving->Peach Butter 06

Peach Butter
Makes about 7 half-pints
                                                                               
18 medium peaches
1 cup brown sugar
1 cup honey
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg

Prepare canning jars and lids according to manufacturer's instructions.

Peel, pit and chop peaches.  Treat peaches with an antioxidant such
as Fruit-Fresh Fruit Protector to prevent darkening.  Cook peaches
in a small amount of water, about 1/2 cup, until soft.  Press through
a sieve or food mill.  Measure 2 quarts pulp.

Combine pulp, sugar, honey and spices in a large saucepan.  Cook
slowly over low heat, stirring frequently to prevent sticking.  Cook
until butter thickens, about 30 minutes.  Carefully ladle butter
into hot jars, leaving 1/4-inch headspace.  Wipe jar rim clean.
Place lid on jar with sealing compound next to glass.  Screw band
down evenly and firmly.  Do not use excessive force.

Process 10 minutes in a boiling-water canner.

Printable version: peach-butter06.txt.