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Peach
Butter
2 quarts ripe peach pulp
(about 1/2 dozen medium
fully ripe peaches)
4 cups sugar
To Prepare The Peach
Pulp:
Wash, scald, pit, peel and chop peaches; cook
until soft,
adding only enough water to prevent
sticking. Press through a sieve or
food mill.
Measure pulp. Add sugar to measured
pulp and cool till
thick, about 30 minutes. As
mixture thickens, stir frequently to
prevent
sticking. Pour hot, into sterilized jars, leaving
1/4 inch
head space. Adjust caps. Process pints
and quarts 10 minutes in boiling
water
bath. Yields about 4 pints.
Spiced Peach
Butter
Follow recipe above.
Add
1/2 to 1 tsp each ground
ginger and
ground nutmeg with
sugar to peach pulp.
Process as
directed above.
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