Zutaten für Raspberry Peach Butter
- 2 lbs ripe peaches, pitted
- 1 lb fresh raspberries
- White Sugar
- Fresh Lemon Juice
- Almond Extract
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Zubereitung von Raspberry Peach Butter
- Wash and pit 2 lbs peaches and 1 lb raspberries. Place them in a blender or food processor and pulse until mostly smooth; some small chunks are okay.
- In a medium stainless steel or enamel pot, combine the pureed fruit with 1 ½ cups granulated sugar, ½ cup apple cider vinegar, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves.
- Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.
- Reduce the heat to low and simmer, stirring constantly to prevent scorching. This will take approximately 1 hour – 1 hour and 15 minutes.
- After approximately 1 hour 15 minutes, test for doneness. Spoon a small amount of the butter onto a chilled plate. If it wrinkles and doesn't spread, it's ready.
- If it needs more cooking, continue to simmer and stir, testing every 10-15 minutes.
- Once ready, carefully ladle the hot Raspberry Peach Butter into two 1/2-pint jars and one small jar, leaving 1/4 inch headspace at the top.
- Process the filled jars in a boiling water bath for 15 minutes at altitudes up to 1000 feet. Adjust processing time for higher altitudes according to your altitude’s instructions.
- Remove jars from the canner and allow to cool completely. You should hear a “pop” sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
310g
Fat
0g
Carbs
28g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Canning Condiments Etc Fruit Easy Low Fat Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Low In Something Berries Raspberries Number Of Servings Technique 4 Hours Or Less
