Today is a perfect day for canning! It’s raining, cool and feels like fall! Here is our favorite recipe for Spiced Peach Butter from Ball.
4 to 4 1/2 Pounds Palisade Peaches
4 Cups of Sugar
1 tsp Ginger
1 tsp Nutmeg
1 tsp Cinnamon
To Prepare Pulp: Wash and blanch peaches. Put peaches in cold water. Peel, pit and slice peaches. Combine peaches and 1/2 cup water in a large sauce-pot. Simmer until peaches are soft. Puree using a food processor of food mill, being careful not to liquefy. Measure 2 quarts peach pulp.
To Make Butter: Combine peach pulp, sugar and spices in a large sauce-pot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch head-space. Remove air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling-water canner. (Time is adjusted for Grand Junction Altitude).
We suggest using half pints for favors.
For more recipes check out Ball at http://www.freshpreserving.com/