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Ingredients
- 4 lb Ripe peaches, Pitted and quartered (about 3-1/2 qts)
- 2 c. Water
- 2 c. Sugar
- 1/4 c. Lemon juice Grated zest of 2 lemons
- 2 tsp Grnd cinnamon
- 1/2 tsp Grnd cloves
Directions
- In a large saucepan, bring the peaches and water to a boil over a medium heat. Reduce the heat to low and simmer, stirring often, till peaches are very tender. In a food processor fitted with the metal blade or possibly a blender, process the fruit mix in batches till smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, till thickened and reduced to about 6 c., about 30 min. Ladle the peach butter into warm, sterilized jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 min. Remove the jars from the water and cold completely at room temperature.
- Makes about 3pints.
- Holiday) by Irena Chalmers.
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