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Apple-Peach Butter

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Step up your plain apple butter with luscious peaches, a bit of apple cider, brown sugar, and spices. You'll thank me. Need some suggestions on how to use this flavorful spread? Mix a couple tablespoons into your oatmeal, create a dessert pizza using apple-peach butter as the sauce, or add a few tablespoons to your candied yam recipe."

List of Ingredients

â—¦ 4 pounds apples (12 medium), cored, seeded, and quartered
â—¦ 4 pounds peaches (12 medium), halved and pitted
â—¦ 2 cups apple cider or apple juice
â—¦ 2 cups granulated sugar
â—¦ 2 cups packed light or dark brown sugar
â—¦ 2 tablespoons ground cinnamon
â—¦ 1 tablespoon ground cloves
â—¦ 1 teaspoon vanilla extract


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a large stockpot, combine the apples, peaches, and apple cider. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer for 20 minutes, or until the fruit becomes soft. Remove from heat and let cool.

Working in batches, run the mixture through a sieve or food mill. Discard the peels. Transfer the fruit pulp to a clean heavy-bottomed stockpot or a slow cooker. Add the granulated sugar, brown sugar, cinnamon, cloves, and vanilla and mix well. Slowly cook the fruit butter for 1 hour over low heat on a stovetop, stirring occasionally, or for 6 hours in a slow cooker.

Place the hot jars on a cutting board. Using a funnel, ladle the hot butter into the jars leaving a ¼-inch headspace. Remove any air bubbles and add additional butter if necessary to maintain the ¼-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process both pints and half-pints for 5 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 8 pints or 16 half-pints