Saturday, August 1, 2009

Making Peach Butter

Peach Butter recipe


4 - 4 1/2 pounds of peaches. I usually figure about four peaches to the pound.

1/2 cup water

4 cups sugar

1 -2 tbsp. cinnamon

Use peaches that are ripe but still firm. Wash and remove pits.

Cut up peaches removing any bad spots but leave the skins on. Add a half cup of water.

Cook over medium heat about 15-20 minutes depending how ripe your fruit is until the peaches are soft.

Put the cooked peaches through the food mill to take off the skins. Pour into heavy pot.

Mix pulp with 4 cups sugar and up to 2 tbsp. cinnamon.

Cook the pulp down until it is thick. Watch it careful so it doesn't burn.

Pour into hot sterilized jars, leave a 1/4 inch of head room, wipe of rims, put on lids that have been boiling in water and twist on rings. Put the jars in a water bath or whatever kind of canner you use, we use a steam canner, for 10 minutes. After 10 minutes take them out to cool on the counter and listen for the pops. I just love the popping part!

The three smaller jars will be for Christmas gifts. No one on our gift list really needs anything so we always try to give something they can at least eat.

1 comment:

Shari said...

I just LOVE the POPS!!!!