Just Peachy

It was a toss-up between Peach Salsa, Peach & Pepper Relish, Lavender-Peach Jam, or Peach Butter.  After being tantalized by the smell of ripe peach juice all over my fingers while peeling and pitting, I went for the instant gratification (in the canning world anyway) of Peach Butter.  Spiced.  Delicious on scones, english muffins, or any other form of baked goodness.

PEACH BUTTER

~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.