Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Desserts
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Dottie Cross TMPJ72B
4 lb Ripe peaches
Pitted and quartered
-(about 3-1/2 quarts)
2 c Water
2 c Sugar
1/4 c Lemon juice
-Grated zest of 2 lemons
2 ts Ground cinnamon
1/2 ts Ground cloves
In a large saucepan, bring the peaches and water to a boil over a medium
heat. Reduce the heat to low and simmer, stirring often, until peaches are
very tender. In a food processor fitted with the metal blade or a blender,
process the fruit mixture in batches until smooth. Return the puree to the
saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and
cloves. Bring to a boil over medium heat, stirring constantly. Reduce the
heat to low and simmer, stirring often, until thickened and reduced to
about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized
jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on
the jars. Process in a boiling water bath for 10 minutes. Remove the jars
from the water and cool completely at room temperature. Makes about 3
pints. Source: "An Edible Christmas" (A Treasury of Recipes for the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
