Golden Peach Butter

Ingredients

Instructions

1. 1Wash 6 half-pint jars in hot soapy water or the dishwasher and keep them hot, and simmer the new lids in hot water per the manufacturer's directions.
2. 2Combine the 8 pounds of peeled, pitted, chopped peaches with 1 cup water in a large pot and simmer, covered, for 15 to 20 minutes, stirring occasionally, until very soft.
3. 3Puree through a food mill or blender until smooth, return to the pot, and stir in the 3 cups sugar, cinnamon, allspice, and 3 tablespoons bottled lemon juice.
4. 4Cook uncovered over low heat, stirring frequently, for 45 to 60 minutes until the butter is thick, deep amber, and mounds on a spoon without separating into liquid at the edges.
5. 5Ladle the hot peach butter into hot jars, leaving 1/4 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, adjust headspace if needed, wipe rims clean, center lids, and screw bands on fingertip-tight.
7. 7Process in a boiling-water canner, jars covered by at least 1 inch of water, for 10 minutes starting when the water reaches a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, let jars sit 5 minutes, then remove to a towel-lined counter and cool undisturbed 12 to 24 hours.
9. 9Verify each lid is sealed (concave and firm when pressed), remove bands, wipe jars, and label with contents and date.
10. 10Store sealed jars in a cool, dark place up to 1 year; refrigerate after opening and use within about 3 weeks.
11. 11Do not alter the sugar or lemon juice amounts, as the acidity and sugar concentration are essential to safe shelf storage.