Wednesday, August 10, 2011

Peach Butter

I found this recipe several years ago in the September/October 1996 edition of the Crafting Traditions magazine.  I got the magazine at a yard sale several years ago.   It is a very simple recipe for peach butter and makes up rather quickly.  I did not get any peaches last year.  We had a late frost which nipped the peach blossoms.  So any peaches we got last year were imported in.  This year is a great year for peaches in our area.  So I was happy to be able to pick peaches at our local orchard.  I picked about a bushel. I had enough get ripe that I was able to make a few things.  Here is how to make Spicy Peach Butter.

First you need 18 medium ripe peaches.  Peel the skin and slice the peaches.  The skin on peaches can be easily peeled off by first dipping the peach into boiling water for 30-60 seconds.  Take the peach out and plunge into cold water.  The skin will slip right off of nice ripe peaches. 


Put the sliced peaches in a saucepan with 1/3 cup of water.  Cook the peaches until they become tender.  Stir frequently to prevent scorching.  Remove from the heat and put the peaches in a food processor.  Process until the peaches are smooth.


Return the pureed peaches to  a saucepan and add 4 cups of sugar 1 teaspoon of ground ginger and 1 teaspoon of nutmeg.  Cook the peaches for 30 minutes or until it becomes thick.  Ladle into hot sterilized jars leaving 1/4 inch head space.  Adjust the lids and process for 10 minutes in a boiling water bath.  This will yield about 4 pints. 




Here is the recipe for Spicy Peach Butter

Spicy Peach Butter
18 medium ripe peaches, peeled and sliced
1/3 cup water
4 cups sugar
1 teaspoon ground ginger
1 teaspoon nutmeg

Cook peaches with water until tender.  Put in food processor and puree.  Return to a saucepan and add sugar, ginger, and nutmeg.  Cook for 30 minutes or until thick, stirring frequently to keep from scorching.  Ladle into clean sterilized jars.  Adjust lids and process in a boiling water bath for 10 minutes.  Yield:  About 4 pints



1 comment:

Lee Prairie Designs said...

Yummmmm! Thanks for the recipe---I will make this as I love to cook and can.

Great blog---I followed you from another and will visit you again, soon!

Carolyn :)