Recipe by Jennifer Noble, Granville, Ohio
First place, Jams/Marmalades/Butters (Peach Butter), 2017
Baking temperature:
Baking time:
Yield: 8 cups
Ingredients
- 4 to 4 ½ lbs. peaches
- ½ c water
- 4 c sugar
Instructions
- Peel and chop peaches, removing pits
- Combine peaches in water in saucepan. Cook at a simmer until soft. Puree mixture in food processor. Measure 2 quarts of peach pulp; return to saucepan
- Add sugar, stirring until sugar dissolves
- Cook at a gentle boil over medium heat until thick enough to mound on spoon, stirring frequently
- Ladle into prepared jars. Wipe rims and threads. Cover with two piece lids
- Process in water bath canner 10 minutes