Peach Butter
Staci directions
- 1
Sterilize jars by washing in dishwasher and then boiling in pot of hot water for 20 minutes. Fill jars with hot water until ready to fill with preserves; set aside.
- 2
Place fresh peaches in hot boiling water for about 2 minutes to blanch. Remove and cool slightly. Slip skins off peaches and remove pits. Put peaches in food processor to purée.
- 3
Using only 2/3 C of puréed peaches at a time, add lemon juice and sugar to a large 6 or 8 qt pot. Bring to a boil; boil 8 minutes while constantly stirring. Remove from heat and add cinnamon. Stir. Pour into sterilized canning jars, preferably using a wide-mouthed canning funnel. Clean inside lip of jar and seal immediately with melted paraffin. Label and date jars. Store in cool dry place.
notes
Be sure jars are sterilized before filled. Also make sure jars are well sealed when finished.
Source: Rita
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