Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Ripe peaches; 1/4 c Lemon juice
Pitted and quartered -Grated zest of 2 lemons
-(about 3-1/2 quarts) 2 ts Ground cinnamon
2 c Water 1/2 ts Ground cloves
2 c Sugar

In a large saucepan, bring the peaches and water to a boil over a
medium heat. Reduce the heat to low and simmer, stirring often, until
peaches are very tender. In a food processor fitted with the metal
blade or a blender, process the fruit mixture in batches until
smooth. Return the puree to the saucepan and stir in the sugar, lemon
juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium
heat, stirring constantly. Reduce the heat to low and simmer,
stirring often, until thickened and reduced to about 6 cups, about 30
minutes. Ladle the peach butter into hot, sterilized jars, leaving
1/4 inch of headroom. Wipe the rims clean and put the lids on the
jars. Process in a boiling water bath for 10 minutes. Remove the jars
from the water and cool completely at room temperature. Makes about 3
pints. Source: "An Edible Christmas" (A Treasury of Recipes for the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

Browse by categories