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Como fazer Old Fashioned Peach Butter
- Wash and pit 6 pounds ripe peaches. Roughly chop half of the peaches.
- Place the chopped peaches into a food processor or blender and pulse until coarsely chopped, leaving some texture.
- Pour the chopped peaches into a large, heavy-bottomed pot or Dutch oven.
- Repeat steps 1 and 2 with the remaining peaches.
- Stir in 4 cups granulated sugar and 1/2 cup lemon juice.
- Cook over medium-low heat, stirring frequently, for 30-45 minutes, or until the mixture has thickened considerably and begins to pull away from the sides of the pot. The consistency should be like a thick applesauce.
- Remove from heat and skim off any foam that may have formed on the surface.
- Ladle the hot peach butter into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean.
- Place lids and rings on jars, tightening fingertip-tight.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for precise instructions).
- Remove jars and let cool completely. You should hear a 'pop' sound as the jars seal. Check seals to ensure they are airtight.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
456g
Fat
0g
Carbs
38g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Condiments Etc Fruit American Easy Low Fat Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low In Something Pitted Fruit Peaches Equipment Number Of Servings 4 Hours Or Less
