If you're a fan of peaches and apple butter, this is the perfect recipe for you! Mix fresh peaches with a hint of spice & smear it on a hot fluffy biscuit!
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Breakfast
Cuisine: American
Keyword: butter, peach
Servings: 6jars
Calories: 31kcal
Ingredients
10poundsfresh peaches18-20 medium peaches
6cupssugar
1cupwater
1tablespoonground cinnamon
1teaspoonground ginger
1teaspoonallspice
Instructions
Fill a large canning pot with water and add 6-7 pint-sized mason jars and lids. Place over medium heat and bring to a simmer while you prepare the recipe. If you'd rather not can these, skip this step and just sit clean jars on a towel-lined countertop while you cook the peaches.
Peel and slice peaches, throwing away the pits. Place in a large pot along with all other ingredients.
Place the pot over medium-high heat and cook, stirring often, while chopping up the peaches.
Once the peaches are good and hot (about 10 minutes), strain them out in batches and run through a food processor or blender until pureed. Place back in the pot and continue heating until it just barely comes to a boil, stirring constantly. Remove from heat.
If canning, place jars in the water bath canner, making sure that there is enough water to cover them by a depth of one inch over the top. Put lid on pot and bring to a boil. Once it reaches a full rolling boil, process for 15 minutes for pint jars.
If canning, remove jars from the canner (carefully) and drain water. Place on a towel-lined counter. Using a canning funnel, fill each jar to within 1/2 inch of the top. Use a damp paper towel to wipe the top and threaded sides of each jar before placing lids on jars.
Enjoy! My favorite way to eat this is on cat head biscuits!
Notes
If not canning, allow jars to cool slightly and then place them in the refrigerator. Keep what you can use within a month or two and give the rest to friends, being careful to let them know that it hasn't been canned and must be kept refrigerated.