|September 25, 2011||Posted by Ashley Marie under A.M., Canning, Food, Jams & Butters, Sweets|
Last weekend I made peach butter. I wasn’t familiar with canning, and I’ve never really made any type of jam or fruit spread before. You can imagine my disappointment (or ignorance, whatever) when coming to the conclusion that there’s no real butter in peach butter at all. I actually didn’t even want to make it anymore once I figured that out. But holy sheets! I’m so glad I did (and so is Momma Sneed).
This recipe is from Smitten Kitchen, give or take a few ingredients. It’s super simple, and doesn’t mask the bright and sweet peachiness with a ton of sugar or spices (although, it could use the butter). I recommend canning your peach butter so that it will last indefinitely. If not, I wouldn’t worry about it. It’ll be gone before you know it.
Adapted from Smitten Kitchen
Makes about 4 cups
4 pounds peaches
1 cup water
2 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 ea. lemon, juiced
1. Bring a large pot of water to a boil. Wash the peaches and cut a small “x” in the bottom of each. Drop the peaches in the water for about 30 seconds, or until you see the skin start to peel back. Pull the peaches out and place them in a bowl of ice water to cool.
2. Peel the skin from the peaches and cut them in half, removing the pit. Cut each half into about four large chunks, and place into a pot with the one cup of water. Bring to a boil and then lower to a simmer for about 20 minutes (peaches will be very tender).
3. Puree the peaches in a food processor or blender to the desired consistency, particularly very smooth. Add the puree back to the pot with the lemon juice and spices, and bring it to a strong simmer. Let it cook down for about 30 or 40 minutes, constantly stirring to prevent sticking. When a wooden spoon leaves a clear train on the bottom of the pot when stirred, the peach butter is done.
4. Let the butter cool, and place in an airtight container. This should last for up to two weeks. If you are canning the butter, follow the instructions below.
To can the peach butter:
Wash the canning jars, lids and bands in hot soapy water and dry well. Place the jars in a pot of boiling water to sterilize, and lids in a separate pot of warm water (do NOT boil, or the lids may not fit properly). Also sterilize a pair of tongs and a large spoon for dividing the butter. After the jars are sterilized, remove the hot jars from the water with tongs and scoop your still hot peach butter amongst them, leaving about an inch of headspace at the top. Wipe around the rim and place your lids and bands on each. Then, boil the jars in the hot water for about ten minutes. Let cool completely. If canned properly, the butter will last in the refrigerator indefinitely.