Lemon-y Peach Butter

 

  

  

  

This butter tastes like summer... Sooo good on a big chunk of bread, or on ice cream, or with a spoon straight out of the jar... It brightens up a blah winter day.

*Read through the full recipe before beginning*

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NOTES

3 medium peaches is about 1 pound prepared. (peeled, and chopped) so you'll need ~14

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Place a small plate in the fridge (to test butter for thickness later)

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Prep jars- 9 glass pint canning jars with lids & screwbands - Clean the jars with hot soapy water. Rinse well and drain. (no need to dry them) Place jars in a large, tall stockpot (with a fitting lid!) with a round rack in the bottom (to keep jars from touching the bottom-a plain floursack towel folded into the bottom will also work in a pinch, but I suggest the rack) Also dont stack them more than 2 jars high. Fill pot and jars with water and 2 T. white vinegar (it prevents hard water marks), filling it 2-3 inchs from the top of pot. Heat the jars slowly over med-high heat, do not boil yet.

Place the lids in a shallow pot of water and heat the same as the jar pot-do not boil.

Set screwbands aside.

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Utensils needed

Jar lifter or good set of tongs

magnetic utensil (for lifting individual lids from hot water) or a fork will work too

canning funnel (a wide mouthed funnel, usually glass)

ladle or big spoon

2 thick kitchen towels

damp paper towel

immersion blender or food processor

a second large stainless pot (not as big as the one for jars) 

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Ingredients

4 1/2 pounds ripe peaches, peeled and coarsely chopped

1/2 c water

grated zest and juice from 1 lemon (wash it) 

1 T. bottled lemon juice

4 c granulated sugar

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Place the sugar in a large bowl, set aside. Combine peaches, water, zest and juice(s) in large pot. Bring to a boil over med-high heat. Reduce heat and boil gently until peaches are softened-about 20 minutes. Puree peaches but do not liquefy-spoon any larger chunks that remain. Stir in sugar.

Bring puree to a boil, and stirring frequently, simmer until mixture thickens. After about 20 minutes, place a small spoonful onto chilled plate-check for thickness.

Working one jar at a time & placing on a thick towel to prevent temperature shock, ladle hot butter into hot jars, leaving a 1/4 inch headspace from the top. Wipe rim with damp paper towel. Place lid and screwband on jar, turn until firmly tightened. Place jar back into water bath, layering from the bottom up. Repeat one by one until all jars are filled (any extra butter can be stored in the fridge for up to 3 weeks)

Ensure all jars are covered by water, increase heat to med-high and bring to a boil. Cover. Once its hit a full rolling boil, set the timer for 10 minutes. 

Turn of heat and remove canner lid. Let sit for 5 minutes. Remove jars and place on a towel on the counter to cool at least 8 hours. Store for up to a year in a cool, dark place.

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ENJOY!