• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Spiced Peach Butter

  • Recipe Submitted by on

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

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