Peach Butter For The September #fijchallenge

Peach Butter

We are now in the ninth month of our year-long food preservation Mastery Challenge hosted by Marisa of the popular canning blog, "Food In Jars". This month we are focusing on fruit butters. A Fruit butter is made from a fruit puree that is cooked low and slow until it is silky and smooth. There is no actual butter but the texture is somewhat creamy and spreads like butter. This extended cooking method evaporates the liquid, thickens the fruit mixture and creates an intense flavor. Fruit butters can be substituted for some of the fat in many baking recipes and is a delightful spread on biscuits, English muffins, scones and toast.

Since I had just picked over 20 pounds of peaches, this became my obvious choice though I think that a batch of apple butter is in my near future. I began by removing the skins which turned out to be a very quick process (see below). Peaches were then cut into small pieces, water was added and the mixture was cooked until soft. The peaches were lightly pureed; sugar, lemon and cinnamon was added and then a good hour or more on the stove top and the delicious butter was ready to be canned.

Peaches On A Tree

This recipe has been slightly adapted from "Ball Complete Book of Home Preserving".

Yield: 4 to 5 1/2 pint jarsAuthor: Cheri

Peach Butter

*To remove skins just dip the fruit in boiling water for 30 to 60 seconds. Remove from the water using a slotted spoon and place into a large bowl of cold water and ice. You can now peel the skins they will slide off easily!

INGREDIENTS:

• 4 ½ pounds cling-free peaches, peeled, pitted and coarsely chopped
• ½ cup water
• 1 lemon, zest grated and juiced
• 4 cups can sugar
• ½ teaspoon cinnamon

INSTRUCTIONS:

1. In a large stainless steel pot, combine prepared peaches and water. Bring to a boil over medium heat. Reduce heat and cook until peaches are soft about 15 minutes. With an immersion blender lightly puree, (I like to leave peaches a little chunky).
2. Combine peach puree with sugar, cinnamon, lemon zest and juice; bring to a boil over medium-high heat stirring constantly until sugar dissolves. Reduce heat to lowest setting and boil gently; stir frequently while mixture boils and thickens and holds it’s shape on a spoon.
3. Meanwhile, Prepare a canning pot and 4 to 5 half pint jars with lids and bands; bring to a boil, let simmer at least 10 minutes.
4. Ladle hot butter into hot jars, leaving at least ¼ inch head space. Wipe rim, seat the lid and tighten the ring. Place them in the canner and keep them covered with at least 1 inch of water and process for 10 minutes. Remove canner lid and remove from heat, let rest for 5 minutes then remove jars and let cool on the counter.

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