Description
A delicious preserve!
Ingredients
Scale
- 2 pounds peaches (about 9 medium)
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- To prepare pulp: Bring a large pot of water to a boil. After washing the peaches, blanch them for about a minute, and then use a slotted spoon to remove them from the boiling water and submerge them in a bowl of cold water. Once cooled, peel, pit, and slice the peaches. Combine the peaches and 1/4 cup water in a large saucepot. Simmer until the peaches are soft. Puree using a food processor, food mill, or immersion blender, being careful not the liquefy.
- To make the butter: Combine the peach pulp, honey, and spices in a large saucepot. Cook until thick enough to round up on a spoon. As the mixture thickens, stir frequently to prevent sticking. If you aren’t planning on preserving the peach butter, let it cool and transfer it to an airtight container, where it will keep in the refrigerator for a few weeks.
- For canning: Ladle the hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Enjoy!
Notes
Adapted from Ball’s Blue Book guide to preserving
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 pint
- Calories: 365
- Sugar: 73g
- Sodium: 1.5mg
- Fat: 1g
- Carbohydrates: 78.3g
- Protein: 4g