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Peach Butter

Source of Recipe


From "Ball Complete Book of Home Preserving"



List of Ingredients



• 4½ pounds peaches, peeled, pitted and coarsely chopped
  
• ½ cup water
  
• Grated zest and juice of 1 lemon
  
• 4 cups granulated sugar
  






Instructions



1. In a large stainless-steel saucepan, combine peaches, water, and lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes. Working in batches, transfer peach mixture to a food mill or food processor with a metal blade and purée just until a uniform texture is achieved. Do not liquefy. Measure out 8 cups of peach purée.
   
   
2. In a large clean stainless-steel saucepan, combine peach purée and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently, until mixture thickens and holds its shape on a spoon.
   
   
3. Meanwhile, prepare canner, jars and lids. Ladle hot butter into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot fruit butter. Wipe rim. Center lid on jar. Screw on band until fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
   
   Makes about 8 half-pint jars or 4 pint jars.