Peaches were on sale this week 99 cents a pound so in a burst of inspiration I bought 10 pounds. I had absolutely no idea what I was going to do with them but for ten dollars I was all about them. When I got home I had to do laundry and right next to the laundry room is my canning room. While I was looking at the jars I could feel myself start to smile. I’ve been wanting to make peach butter and there’s no time like the present!
The original recipe is just for plain peach butter but I like spices in my fruit butters so I added cinnamon and nutmeg to give it some flavor. It took a while to thicken up but it was totally worth it. The butter is sweet, spiced, and full of peach flavor. The color is a deep orange color which is perfect for fall.
Spiced Peach Butter (adapted from Ball Complete Book of Home Preserving)
5 lb. peaches, peeled, pitted, and coarsely chopped
1/2 c. water
2 T. lemon juice
1 t. cinnamon
1 t. nutmeg
3 1/2 c. sugar
1/2 c. sweet white wine
1. In a large pot combine the peaches, water, lemon juice, cinnamon, and nutmeg. Bring to a boil over medium high heat. Reduce heat and simmer for 20 minutes.
2. Transfer the peaches to a food processor and process until smooth but do not liquify. Return mixture to the pot.
3. Add in the sugar and stir until it dissolves. Pour in the wine and stir. Bring the peach butter to a boil and reduce heat to a simmer. Simmer, stirring frequently, for 20-30 minutes or until it has thickened.
4. Meanwhile, prepare a boiling water canner and 8 half pint jars.
5. Ladle the hot peach butter into hot jars leaving 1/4 inch of headspace. Remove the air bubbles and adjust headspace. Wipe rims and put on lids. Tighten screwbands to finger tip tight.
6. Process in a boiling water canner for 10 minutes. Remove from heat and remove lid. Allow to cool for 5 minutes before removing from canner. Allow the jars to cool for 24 hours then check seals.
7. Store in a cool place for up to 1 year.
Make 8 half pints