- 6
Ingredients
- 6 pounds peaches
- 1 tablespoon lemon juice
- 3 1/2 cups sugar, more or less
Preparation
Step 1
Blanch peaches and peel. Halve and pit then cut in quarters.
In a large nonreactive saucepan combine peaches and lemon juice and toss to coat. Add ½ cup water and bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until peaches are tender, about 20 minutes. Uncover and cook 10 minutes more.
Pass peaches through a food mill or fine-mesh sieve set over a bowl. (You’ll need to work in batches.) Measure the puree and transfer to a large saucepan. Stir in enough sugar to equal half the amount of peach puree. Stir well to combine. Bring to a boil, reduce heat to medium low and cook until the butter mounds on a spoon, about 1 ½ to 2 hours.
Ladle into hot jars and process for 10 minutes for elevations up to 1,000 feet. Add 5 minutes of processing time for elevations of 1,001-3,000 feet. Add 10 minutes processing time for elevations of 3,001-6,000 feet. Add 15 minutes for elevations above 6,001 feet.
Sealed jars can be stored for up to a year or, unsealed, in the refrigerator for 2 months.