Peach Butter
Source of Recipe
Jacob
List of Ingredients
Peach Butter
8-10 lbs. peaches
5 lbs. sugar
1-2 cups water
1 tablespoon cinnamon
1-2 cinnamon sticks
1/4 ground allspice
1/4 ground nutmeg
1/8 ground cloves
5 oz. fruit fresh
Recipe
Wash peaches and place as many as a large bowl will hold.
With a sharp knife, peel peaches leaving 1/8" to 1/4" of peach with the peelings.
As soon as the peaches are peeled, set the peaches aside, but put the peeling in a large stock pot on the stove and cover peaches with enough sugar that the peach peelings are not showing.
This will keep the peach peelings from turning brown until you can get the other peaches peeled.
Take the peeled peaches and slice them, discarding the seed.
Sprinkle fruit fresh on them (look on the bottle for directions on how much), and toss them real good, being sure all is coated with the fruit fresh.
Now you can freeze the peaches in Ziplock bags to use for cobblers, preserves, ice cream and other dishes later.
Keep peeling, layering with sugar, and bagging all the peaches until done.
Once all the peaches are peeled, and all of the peelings are in the pot with layers of sugar, you can add cinnamon, cinnamon stick, allspice, nutmeg, and cloves.
On medium to medium high heat, cook the peelings for 4-6 hours until smooth and very little liquid.is left.
To get the creamy and smooth texture of butter, transfer cooked peelings to a food processor or blender and process until smooth.
At this time, if the Peach Butter has cooled down, heat until bubbly.
Once the Peach Butter is hot, pour into prepared jars.
Turn jars upside down to seal.
Once cooled turn jars upright.
Note: You can use the whole peach if you like instead of freezing it. If using the whole peach, chop them up to 1/4 inch cubes and process the same.
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