Golden Peach Butter
Yield
1 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
peaches
ripe, pitted, quartered |
|
| 2 | cups |
water
|
|
| 2 | cups |
sugar
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
peaches
ripe, pitted, quartered |
|
| 473 | ml |
water
|
|
| 473 | ml |
sugar
|
|
| 59 | ml |
lemon juice
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
ground |
|
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, until peaches are very tender.
In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth.
Return the purée 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, until thickened and reduced to about 6 cups, about 30 minutes.
Ladle the peach butter into hot, sterilized jars, leaving ¼ inch of headroom.
Wipe the rims clean and put the lids on the jars.
Process in a boiling water bath for 10 minutes.
Remove the jars from the water and cool completely at room temperature.
Makes about 3 pints.
