~Courtesy of Ball Blue Book~
4 - 4.5 lb. peaches (about 18 med.)
4 C sugar
Optional: spices such as cinnamon, ginger, nutmeg; up to 1 tsp in total.
Wash, peel, and pit peaches. Combine peaches and 1/2 C water in a large saucepot. Simmer until peaches are soft. Puree using a food processor food mill, being careful not to liquify. (I used my trusty immersion blender.)
Measure out 2 quarts of pulp (being the rebel that I am, I skipped this step); return to saucepan and add sugar and spices if using. Cook until thick enough to round up on a spoon. Stir frequently as mixture thickens to avoid sticking. Ladle hot butter into jars leaving 1/4 inch headspace. Remove air bubbles, wipe rim, and cap. Process 10 minutes in boiling water canner. Savor at a later date.