You may also like
Categories:Viewed: 31 - Published at: 5 years ago
Ingredients
- 4 lbs ripe peaches, pitted and quartered (approx 3 1/2 quarts)
- 2 cups water
- 2 cups sugar
- 1/4 cup lemon juice
- 2 lemons, zest of, grated
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
Method
- In a large pan, bring the peaches and water to a boil over medium heat.
- Reduce to low and simmer, stir often until tender. In a food processor fitted with a metal blade or a blender, process the mixture in batches until smooth.
- Return the puree to the pan and stir in the sugar, lemon juice, lemon zest, cinnamon and cloves.
- Bring to a boil over medium heat, stir constantly.
- Reduce the heat to low and simmer, stir often till thick and reduced to about 6 cups. (approx 30 min).
- Ladle the peach butter into hot, sterilized jars, leaving a 1/4" of headroom.
- Wipe the rims clean and place lids on.
- Process in boiling water bath for about 10 minutes.
- Remove the jars and let cool at room temperature till completely cooled off.
