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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, C

    Ingredients Jump to Instructions ↓

    1. 4 lb Ripe peaches;

    2. 1 x Pitted and quartered

    3. 1 x -(about 3-1/2 quarts)

    4. 2 c Water

    5. 2 c Sugar

    6. 1/4 c Lemon juice

    7. 1 x -Grated zest of

    8. 2 lemons

    9. 2 t Ground cinnamon

    10. 1/2 t Ground cloves

    Instructions Jump to Ingredients ↑

    1. In a large saucepan, bring the peaches and water to a boil over a medium heat.

    2. Reduce the heat to low and simmer, stirring often, until peaches are very tender.

    3. In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth.

    4. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves.

    5. Bring to a boil over medium heat, stirring constantly.

    6. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes.

    7. Ladle the peach butter into hot, sterilized jars, leaving 1/4 inch of headroom.

    8. Wipe the rims clean and put the lids on the jars.

    9. Process in a boiling water bath for 10 minutes.

    10. Remove the jars from the water and cool completely at room temperature.

    11. Makes about 3 pints


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