Peach Butter Smooth Preserve (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 to 4 1/2 pounds peaches (approximately 14–18 medium)
02 -
1/2 cup water
03 -
4 cups granulated sugar
# Instructions:
01 -
Rinse peaches under cool running water.
02 -
Blanch peaches in boiling water for 30–60 seconds, then transfer to cold water.
03 -
After cooling, drain peaches on a towel or drainer.
04 -
Cut peaches in half and twist to separate the halves.
05 -
Remove and discard the pit and any fibrous flesh.
06 -
Peel off the skins and discard them.
07 -
Cut peaches into quarters or smaller pieces and place in a large saucepan.
08 -
Add 1/2 cup of water and simmer over medium heat until soft and mushy, stirring often.
09 -
Blend the mixture into a smooth pulp using a food processor, food mill, or immersion blender.
10 -
Measure 2 quarts of peach pulp into a large saucepan and add the sugar, stirring until dissolved.
11 -
Bring to a soft boil over medium-high heat, then reduce to medium and simmer, stirring often, until thick enough to mound on a spoon.
12 -
Ladle into jars or containers, leaving 1/4 inch headspace if canning.
13 -
If canning, process in a water bath canner for 10 minutes (15 minutes above 6,000 feet).
14 -
If not canning, let cool, then store in the refrigerator for up to 3 weeks or freezer for up to 6 months.