Peach Preserves and Peach Butter

Peach Butter

4-4 1/2 pounds of peaches (16-18 medium)

4 cups (I recommend less) sugar

half a lemon, or a tablespoon of lemon juice

1/2 tsp. almond extract

1 teaspoon cinnamon

1 teaspoon ginger

1/2 cup water

(for a variation adda tsp. of nutmeg when adding the sugar)

Pulp: wash and blanch peaches. (Blanch by dropping into boiling water for 30 seconds) Immediately transfer blanched peaches to cold water. Peel and remove pits, slice peaches, and sprinkle with lemon juice to keep color.

Pour peaches and 1/2 cup water into a large sauce pot. Summer on low until peaches are tender enough to puree. Use a food processor or hand held blender to blend peaches until they are smooth, but not liquified. Make sure not to over blend!

In a large sauce pot add peaches, sugar, and spices. Cook on medium heat until mixture is thick. It can take up to two hours to achieve the right consistency. Stir frequently to prevent sticking.

To ensure correct thickness, put a tablespoon of hot butter on a very cold plate. Allow to set for a few seconds, then run your index finger through the butter. If the butter stays separated you are ready to fill your jars.

Pour hot butter into hot prepared jars. Process in a boiling water bath for 10 minutes.

Yield: 4 pints or 8 half pints

Peach Preserves

12 fresh peaches, pitted and chopped

4 1/2 cups white sugar

1 (2 oz) package dry pectin

Crush 1 cup chopped peaches in the bottom of a large sauce pan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for 20 minutes or until peaches become liquid (my family likes a few bits of peach left).

Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.

Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath for 10 minutes. Let cool, and place on shelf.