Side Pannel
Spiced Peach Butter
Spiced Peach Butter
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning, Fruit
Ingredients List
- DEIDRE ANNE PENROD (FGGT98
- 4 Pounds ripe peaches
- 2 c Water
- 2 To 3 cups sugar (approx)
- 2 Teaspoons ground cinnamon
- 1/2 Teaspoon ground allspice
- 1/4 Teaspoon ground cloves
- 1 Teaspoon ground nutmeg
- 1/2 Teaspoon ground ginger
Directions
Pit the peaches, but do not peel them. Cut into small pieces and combine
with the water in a medium kettle.
Over low heat, cook until soft, about 15 to 20 minutes. Force the fruit
through a sieve or put through a food mill. Measure the pulp, add 2/3 cup
of sugar for each cup of pulp. Combine in the kettle along with the
cinnamon, allspice, and cloves, and boil rapidly over medium-high heat
until the mixture begins to thicken, about 20 to 30 minutes. Add the nutmeg
and ginger and continue to boil until the butter mounds on a spoon, about
10 minutes. Turn into clean, dry half-pint canning jars. Seal, and process
10 minutes in a Boiling-Water Bath. YIELD: 3 to 4 pints From the cookbook
files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie
with the water in a medium kettle.
Over low heat, cook until soft, about 15 to 20 minutes. Force the fruit
through a sieve or put through a food mill. Measure the pulp, add 2/3 cup
of sugar for each cup of pulp. Combine in the kettle along with the
cinnamon, allspice, and cloves, and boil rapidly over medium-high heat
until the mixture begins to thicken, about 20 to 30 minutes. Add the nutmeg
and ginger and continue to boil until the butter mounds on a spoon, about
10 minutes. Turn into clean, dry half-pint canning jars. Seal, and process
10 minutes in a Boiling-Water Bath. YIELD: 3 to 4 pints From the cookbook
files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie
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