Peaches always mean Peach butter. There is just something about a fruit butter. Not as sweet as jam and jelly, but just the right touch of sweetness. I love fruit butters on fresh, hot biscuits. Such a treat for breakfast. When I first made peach butter, the recipe I had didn’t include any spices, just fruit, sugar and lemon juice. It just didn’t turn out to be what I wanted so I added just a little cinnamon and a bit of nutmeg. I had to make a couple of batches before I found just the right amount of spices, the first batch had way too much cinnamon and nutmeg, the next batch not quite enough, but we enjoyed the testing process anyway. Here is the end result. Hope you like it.
4 1/2 lbs. peaches, peeled, pitted and chopped
1/2 cup water
juice and zest of 1 lemon
4 cups sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
In a large stockpot combine the peaches, water, lemon juice and lemon zest. Bring to a boil on medium high heat. Reduce heat and boil gently, stirring occasionally for about 20 minutes, until peaches are pretty soft.
Transfer a small amount to a food mill and puree, then do the next batch, until all the peaches are pureed. If you do not own a food mill, you can do this in a food processor, just be careful to not liquefy the mixture. You should have about 8 cups of peach puree.
In the stockpot combine peach puree and the sugar. Stir until the sugar is well dissolved. Bring to a boil over med high heat, stirring constantly. Reduce heat and boil gently, stirring frequently until the mixture thickens and holds it shape on a spoon (mounds on the spoon). Make sure to keep stirring, the butter can burn on the bottom and this will ruin the butter.
Ladle hot butter into hot jars, leaving 1/4 inch head space. Wipe rim and screw on lid. Place in canner and process for 10 minutes. Turn off heat and remove lid. Let sit for 5 more minutes then move jars to a rack. Allow to cool to room temperature.
This will make about eight 8 oz. jars.