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PEACH BUTTER




Source of Recipe


Wickedly Good


4 1/2 lbs peaches, peeled, pitted and coarsley chopped
1/2 cup water
Grated zest and juice of 1 lemon
4 cups granulated sugar
1/2 tsp almond extract (optional)

1. Inb a large stainless steel saucepan, combine peaches, water and lemon zest and juice. Bring to a boil over med-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes.

2. Working in batches, transfer peach mixture to a food mill or a food processor and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of peach puree.

3. In a clean large SS saucepan, combine peach puree and sugar and the almond extract if using. Bring to a boil over med-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it's shape in a spoon.

4. Prepare canner, jars and lids.

5. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, adding more hot butter if needed to maintain 1/4 inch headspace. Wipe rim. Center lid and screw band fingertip-tight.

6. BWB half pints and pints 10 minutes.

My notes: I did not measure the puree. I had good sized peaches and figured 3 would equal 1 lb. After the peaches were cooked I used an immersion blender to puree the peaches in the same pan, added the sugar (did a taste test and added a little more). The small amout of almond extract helps to intensify the peach flavor, peach pits have an almond flavor already.

This peach butter has a wonderful golden color, if you like spiced peach butter you can add spices when you add the sugar but the color will darken and you lose the fresh peach flavor.