Canning Recipes




Baked Peach Butter
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
12 cups sliced peeled pitted peaches
4 cups water
3 tablespoons lemon juice
1/4 cup honey or sugar -- to taste

To peel peaches easily, drop in boiling water for 30 seconds, then drop in
ice water. Peels should pull off.

Combine sliced peaches and water in an 8-quart enamel or stainless steel
pot and cook over medium heat for 20 to 25 minutes, or until the peaches
are soft. Stir frequently to prevent the peaches from sticking. When the
fruit is tender, add the honey or sugar and lemon juice and stir to
combine. Put the peach mixture through a food mill or puree in a blender
or food processor.

Divide the puree between two shallow, 9- by 13-inch baking or roasting
pans. Bake, uncovered, for 1 hour at 325 degrees. Continue baking,
stirring every 15 to 20 minutes, until the butter is thick. This will
take an additional 1 to 1 1/2 hours. The peach butter will be thick,
fine-textured and a rich, reddish-amber in color.

Wash jars and lids in hot, soapy water; sterilize jars in boiling-water
bath for 10 minutes. Prepare lids according to manufacturer's directions.
Ladle hot peach butter into hot jars, leaving 1/4-inch headspace. Cover
with lids and process in a boiling-water bath for 5 minutes.

This recipe yields 3 half-pint jars.





© 2008 canning-recipes.com contact