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.