For this recipe you will need:
6 pint size canning jars,lids,and rings
4 to 4 1/2 pounds of peaches
4 cups of sugar
1 to 2 teaspoons of cinnamon (to your taste)
1/2 teaspoon each,ground cloves and nutmeg
To prepare pulp; wash and blanch peaches. Put peaches in cold water. Peel,pit and slice peaches. Combine peaches and 1/2 cup water in a large sauce pot. Simmer until peaches are soft. Puree using a food processor or food mill, being careful not to liquefy.
To make Butter:
Combine peach pulp,spices,and sugar in a large sauce pot. Cook until thick enough to round up on a spoon. As mixture thickens stir to frequently to prevent sticking. Ladle hot peach butter into hot jars,leaving 1/4 -inch head space. Remove air bubbles by sliding a plastic bubble remover,or a butter knife. Place the caps on the jars and hand tighten. Process in a water bath canner, or a pressure canner as directed for your altitude.
Enjoy!
CeLynn
Hey, sounds interesting. What exactly is blanching?
ReplyDeleteBlanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
ReplyDelete