Friday, August 13, 2010

Peach Butter

We love peach butter - we use it as a waffle topping each weekend and there's just something delightful about having warm, sunshiny peaches on your waffles in the wintertime.  I love getting the canning equipment out of the coldroom each year at this time too, the squirrelly (?!?) part of me really takes comfort in the simple pleasure of this routine.
I like to use peaches that are so ripe that the skin just peels off and there is no need to dip them in hot water first to help loosen the skin.
I cut them in chunks and put them in a pot.  I used about 12  or 13 cups of chopped peaches to 3 1/2 cups sugar.  I added a couple tablespoons of lemon juice and then simmered it for about 1 1/2 until it was thick.  Do watch the bottom and stir every so often otherwise it will burn (or, as we like to call it around here, carmelize) on the bottom.
When it is hot I pour it into hot pint jars, put the hot sealer lid on and then put it into a hot water bath canner for 10 minutes.
This time I canned Every   Last   Drop of it and E was not pleased.  That's alright, I have to do several more batches so I'll make sure he gets a sample.


affectioknit said...

That looks delicious!

The Apple Pie Gal said...

I love anything Peach! Enjoy those precious little fruits! Yum!

Stephanie G. said...

I have a ton of peaches and was going to dry most of them and make jam. Peach butter looks oh so tasty and I won't have to bother with pectin. Any tips you may have left out?


Fugal Lady said...

yummi. preserving a symbol of longevity seems like such a good idea!

Katherine said...

Mmmm... I can just imagine how heavenly your house smelled as you were making this. Yum.

Wendy said...

looks absolutely delish. I would have gone through half that bowl before getting to the canning part.