How to make it

  • *Place peaches in blender and pulse till a little chunky.
  • *Place peaches and all other ingredients in a heavy bottom pot.
  • *Cook onmedium to low heat for about 3 hours, the thicker you want it the longer you cook it.
  • *This can then be processed in a water bath for 5 minutes. This means that you set your jars in the canner and lower the jars into the water, bring the water back to a boil and then time the jars for 5 minutes.
  • *The amount you end up with is determined by how much you cook the peach butter down. I get about 3 pints of butter with a little left over that I put into the frig for breakfast on toast the next morning. Total yum!

Reviews & Comments 2

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  • michellem 10 years ago
    So this is it!! I would love to set some time aside and try this someday! Thanks soo much for sharing! Michelle
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  • nikchick 10 years ago
    I love the look of this! I haven't done any preserving yet this year but your recipes have me inspired.
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