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
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