Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Ripe peaches; |
| Pitted and quartered (about 3-1/2 quarts) | |
| 2 cups | Water |
| 2 cups | Sugar |
| ¼ cup | Lemon juice Grated zest of 2 lemons |
| 2 teaspoons | Ground cinnamon |
| ½ teaspoon | Ground cloves |
In a large saucepan, bring the peaches and water to a boil over a medium heat. Reduce the heat to low and simmer, stirring often, until peaches are very tender. In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized jars, leaving ¼ inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water and cool completely at room temperature. Makes about 3 pints. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C