Recipe(tried): Spiced Peach Butter

Spiced Peach Butter
Approved by: Dr. George K. York, Professor Emeritus Food Technology, University of California, Davis
Yield: 4 8-ounce jars

10 large fresh peaches, (about 4 lbs.)
Juice of 2 lemons
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Sugar to taste*

Drop peaches in boiling water for 30 seconds to loosen skin. Peel and pit peaches and cut into chunks. Place peach chunks in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding spices. Simmer over low heat, stirring frequently, 30 to 35 minutes or until the puree thickens. Add sugar to taste. Continue to simmer until thickened.

When butter reaches desired thickness; fill clean, hot, sterilized pint jars with peach butter, leaving inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight.

Process in a hot water bath at 190 degrees F for 10 minutes. Remove jars from canner; set them upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.

*Rule of thumb: for every cup of fruit pulp add cup of sugar.