1. Cut a small “x” in the bottom of each peach. Dip each into a pot
of boiling water for 30 seconds, and then into a bowl of cold water
for a minute. The peels should slide right off.
2. Halve your peaches and remove the pits, then cut each half into
quarters (i.e. 8 chunks from each peach). Place peach chunks and
water in a large pot and bring to a boil. Simmer until peaches are
tender, about 15 to 20 minutes, stirring occasionally to ensure
they cook evenly.
3. Puree in a food processor, blender or with an immersion
blender. I like my peach butter very smooth, but feel free to leave
any amount of texture you prefer. Return the peaches to the large
pot, add the sugar and lemon juice and bring the mixture to a
good strong simmer/gentle boil, cooking them at this level for 30
to 40 minutes, stirring occasionally in the beginning and more
often near the end, as it thickens up and the fruit masses risk
scorching on the bottom of the pot.
4. There are several methods to test for doneness- You can drizzle
a ribbon of sauce across the surface; when that ribbon holds its
shape before dissolve into the pot, it is done. Some people use
cold or frozen plates; dollop a spoonful in the middle of one and if
no water forms a ring around it in a couple minutes, it is done.
Others use a spoon; if the butter remains rounded on a spoon for
two minutes, it is done. You can also check the pot itself; the
butter is usually done when a wooden spoon leaves a clear train
when scraped across the bottom. Place in boiling water to can for
10 minutes.
Originally Submitted
9/4/2013
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