Peaches are so prolific this time of year. In fact, this year, all the fruit trees in my area are bursting at the seams it seems. I made two batches of this, with two different sets of peaches. In both batches I really wanted to keep from simmering too long, and have a lighter, more summery butter, full of flavor, but not as dark and concentrated as other butters I have seen.
There are only three ingredients in this butter — peaches, lemon juice and sugar — which makes it very simple.
Peel and pit and then slice peaches to make 6 pounds sliced. Place in wide rimmed pan or jelly pot.
Add the juice from 3 lemons. Stir the lemon juice in to keep peaches from browning. Then turn to medium heat and simmer peaches.
After about 20 minutes or when peaches seem cooked through, pass cooked peaches through a food mill or blender until smooth.
Pour peach mixture back into the pot, and add up to 3 cups of sugar. Stir over medium heat every few minutes or so to keep peaches from sticking and burning on the bottom of the pot.
While waiting for peaches to simmer down until they mound on a spoon, prepare 7-9 half pint jars in your water bath (see dill pickles). You may be simmering for an hour or more. I grabbed a good book and was simmering until midnight, since I started this after the house got cool last night. If you don’t want to wait forever, try using your crockpot, and simmer for 6-8 hours on low overnight.
When you hit the mounding stage, use a funnel and pour into hot prepared jars. Leave 1/4 inch headspace, wipe rims and seal. Process in water bath for 10 minutes at sea level, 15 minutes at 5000 feet.
Sunny Peach Butter
6 lbs sliced peaches
juice of 3 lemons
2 – 3 cups sugar