Baked Peach Butter
12 cups peeled, pitted, sliced peaches
4 cups water
3 tablespoons lemon juice
1/4 cup honey, or sugar to taste
To peel peaches easily, drop in boiling water for 30 seconds, then
drop in ice water. Peels should pull off.
Combine sliced peaches and water in an 8-quart enamel or stainless
steel pot and cook over medium heat for 20 to 25 minutes, or until
the peaches are soft. Stir frequently to prevent the peaches from
sticking. When the fruit is tender, add the honey or sugar and lemon
juice and stir to combine. Put the peach mixture through a food mill
or puree in a blender or food processor.
Divide the puree between two shallow, 9-by-13-inch baking or
roasting pans. Bake, uncovered, for 1 hour at 325 degrees. Continue
baking, stirring every 15 to 20 minutes, until the butter is thick.
This will take an additional 1 to 1 1/2 hours. The peach butter will
be thick, fine-textured and a rich, reddish-amber in color.
Wash jars and lids in hot, soapy water; sterilize jars in
boiling-water bath for 10 minutes. Prepare lids according to
manufacturer's directions. Ladle hot peach butter into hot jars,
leaving 1/4 inch headspace. Cover with lids and process in a
boiling-water bath for 5 minutes.
``Preserving Summer's Bounty.''