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Peach Butter

American.Kitchen's picture
  Ripe peaches 4 Pound, peeled pitted and sliced
  Sugar 2 1⁄2 Cup (40 tbs)
  Lemon juice 2 Tablespoon

In a large heavy kettle combine the peaches with 1 cup water and cook, covered, over low heat, stirring occasionally, until the peaches are tender.
Force the peaches through the medium disc of a food mill.
Return the puree to the kettle, add the sugar, the lemon juice, and spice bag and bring to a boil.
Simmer the mixture over low heat, stirring and skimming occasionally, for 1 1/2 to 2 hours or until thick.
Spoon into sterilized jars, filling the jars to within 1/4 inch of the top, and rap the jars on a hard surface to eliminate any air bubbles.
Wipe the rims with a dampened cloth and seal the jars with the lids.
Put the filled jars in a water bath caner or on a rack in a deep kettle and add enough hot water to cover the jars by 2 inches.
Bring the water to a boil and process the jars, covered, for 10 minutes.
Transfer the jars with canning tongs to a dish towel and let them cool.
Store in a cool, dark place.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2650 Calories from Fat 38

% Daily Value*

Total Fat 5 g7%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.3 mg0.01%

Total Carbohydrates 682 g227.3%

Dietary Fiber 27.3 g109.3%

Sugars 652.5 g

Protein 17 g33.3%

Vitamin A 118.4% Vitamin C 222.6%

Calcium 11.6% Iron 25.5%

*Based on a 2000 Calorie diet

Peach Butter Recipe