Sunday, September 11, 2011
4 lbs peaches (I used "second" quality yellow peaches)
1 cup water
2 cups granulated sugar
juice of one lemon
Cut a small x in the bottom of each peach. Dip each peach into a pot of boiling water for 30 seconds and then into a bowl of ice cold water for a minute. The skin will slide right off. Halve the peaches and remove the pits. Cut each half into quarters. Place in a large pot with one cup of water and bring to a boil.
Simmer until peaches are tender about 15 to 20 minutes, stirring occasionally to make sure they cook evenly. Puree the peaches into a blender until you reached the texture you desire.
Return the peaches into a large pot and add the sugar and lemon juice. Bring the mixture to a gentle boil. Cook them at this level for 30 to 40 minutes stirring occasionally in the beginning and more often near the end. Be careful to not burn the butter as the fruit combines.
Test for doneness. I use the back of a wooden spoon. If the butter remains on the spoon for two minutes without sliding off, it's done.
If you're not canning, let the butter cool. Store it in an airtight container in the refrigerator for at least 2 weeks.
If you're canning, follow you standard instructions for canning jams. The filled jars should be processed in boiling water for 10 minutes.
Source: Smitten Kitchen