Thursday, September 2, 2010

Peach Butter (For Sammy)

18 medium Peaches
4 cups sugar

To prepare the pulp: wash and blanch the peaches. Peel, pit and chop the peaches. Cook peaches until soft.only add enough water to prevent them from sticking to the pan (about 1/2 cup) Press this through a sieve or food mill. ( I have one you can borrow) Measure 2 quarts of peach pulp.

To prepare the butter: Combine peach pulp and sugar in a large saucepan. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking to pan. Ladle the hot butter into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process in a boiling bath for 10 minutes. This should make about 4 pints.