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Peach Butter

[Printer-friendly version of recipe]

3 1/2 pound peaches
1 3/4 cups sugar - be sure to use cane sugar not beet sugar
1 tablespoon lemon juice
Peel peaches by dropping them into boiling and then ice water. Chop peaches, removing pits and place pieces in a blender. Puree until very smooth.

Cook peach puree, sugar and lemon juice at a mild boil, stirring attentively for 30 to 45 minutes.

The butter will be ready when you place a small amount on a plate and no water seeps out. It should be rich, smooth and somewhat dark.

See instructions for preparing and filling jars.

After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

Yield: 4 8-oz jars and 1 4-oz jar

 

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