Peach Butter

Peach season is quickly ending here. It was so nice while it lasted. I didn't do much baking with peaches since we were just enjoying eating them straight from the orchard. I planned to do some canning with peaches when I saw this recipe for peach butter from Smitten Kitchen on Pinterest. Oh it would be perfect and keep reminding me of the summer during those cold and long winter days.

This recipe is super easy and gave me a little more than 6 pints of peach butter. My butter is very smooth and silky. It's perfect when mixed in greek yogurt or spread on wheat toast for breakfast.

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

Cranberry Chutney

This was my first attempt at canning and I was totally nervous! I am making treat baskets for my daughter's daycare teachers...more to come on them... and wanted to make something different. This recipe was very easy and I can't wait to try it with some crusty bread! I'm excited to do more canning next year!

8 cups whole fresh cranberries

1 1/2 cups lightly packed brown sugar

2/3 cup granulated sugar

1 1/2 cups apple cider vinegar
3/4 cup diced apples
1/4 cup onion, minced
1/2 cup raisins, golden raisins or dried cherries
1 Tbsp orange zest
1 tsp ground ginger
1/2 tsp kosher salt

In a large sauce pan, combine all the ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until the mixture sheets from a spoon.

Prepare your canning supplies, sterilize the canning jars by running them in almost boiling water for a several minutes and boil a few cups of water in a small saucepan for the lids.

Ladle the hot chutney into jars, leaving 1/2 inch headspace at the top. Wipe the rim and center lids on jars and then screw down bands just until resistance is met. Place jars in canner, ensuring they are covered with water and boil for 15 minutes.

Remove canner lid and then wait 5 minutes longer before removing jars. Cool jars on a cutting board away from extreme temperature changes for 12 to 24 hours.

Makes 6 eight-ounce jars.

Recipe from Sugarcrafter


Recipe made by: Cafe Lynnylu