- 2-2.5lbs peaches
- 2 C sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
2. Combine peaches and 1/4 C water in a large saucepot. Simmer until peaches are soft. Puree using a food processor or food mill, being careful not to liquefy.
3. Measure 1 quart peach pulp, combine with sugar and spices in a large saucepot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking.
4. Ladle hot butter into hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, adjust two-piece caps. Process 10 minutes in a boiling-water canner at sea level, increasing 1 minute for each additional 1,000 feet elevation.
Yield: about 5 half-pints
Robyn's notes: the only peaches available to me were cling, where I'd rather have had freestone. While peeling went surprisingly well, I mangled the heck out of each peach in attempting to get the pits out. For the peeling process I had each peach in the boiling water for a full 60 seconds, while my instructions suggested 30-45. However, I had canned peaches in light syrup the previous day and found them very hard to peel, and remembering that water boils at 208F at my altitude, felt that the longer blanch might help. It definitely did, after each peach had been moved to a bowl of ice water for a couple minutes the peels slid right off. The thickening took longer than anticipated, I was cooking the pulp for more than 25 minutes before I decided it was probably good enough. Again, at this altitude, everything takes longer to cook. We definitely liked this, and when I asked if he had a preference between the two flavours of fruit butter I made that day he said no. Personally, I felt that this was slightly more of a winter dish, but that's probably because I made the spiced version, and I associate those spices more with the holidays. It can also be made as plain peach butter, by omitting the ginger, nutmeg, and cinnamon.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often
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