This recipe is oh so good. We love fruit butters and always make a few for Christmas gifts. There isn't anyone on our gift list who needs anything but they do appreciate a little homemade goodness in their stockings. This costs about $3.00 per jar between the peaches, sugar, jar and electricity. This cost can change substantially depending on the price of the peaches and if you get your jars back. This time of year buying them by the lug makes them a little more affordable for making butters.
4 - 4 1/2 lbs. peaches
1/2 C. water
4 C. sugar
1 Tbsp. cinnamon
Wash, pit and chop the peaches. Cook with water until soft and skins are starting to separate from the peaches.
Run through the food mill to remove skins and pulp fruit.
Mix pulp with sugar and cinnamon. Cook over medium heat until thick enough to round up on a spoon. Stir frequently to avoid burning the bottom.
This is ready to use as is, however, if you want to can the butter:
Place in hot sterilized jars, leaving 1/4" head space.
Put on lids and screw on rings fingertip tight.
Process in a water bath for 10 minutes.
Remove jars from canner and allow to cool on towels on the counter.
After the jars have cooled check to see that each top is sealed, you should not be able to push down on the lid. If you can push down on the lid put the jar in the fridge and use like an opened jar of jam. The kids like to count the number of pops when they are cooling, if it is the same as the number of jars you have, they are all sealed. Sometimes you will miss a pop, or it will seal in the canner, so check each one before putting it on the shelf.
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