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Peach Butter

Wash, peel and pit peaches. Put whole peaches  in boiling water for 45-60 seconds, then put in cold water to easily remove skins. Chop peaches and cook to a pulp stage using very little water. Press through sieve or put in blender. To each cup pulp, add ½ as much sugar. Cook slowly until thick and clear. Spices may be added toward end of cooking:

½ tsp. nutmeg and ½ tsp cinnamon to 3 cups of pulp.

Pour into hot jars leaving ¼ inch headspace. Wipe jar rims, adjust lids and water bath process.

Processing Time (minutes) for all Altitudes

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