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About 18 medium peaches
(4 to 4 1/2 pounds)
4 cups sugar
Sieving Tool
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Wash and blanch peaches as you would for canned peaches.
Peel, pit and slice.
Combine peaches with 1/2-cup water in a pan.
Simmer until peaches are soft.
Puree using a food mill but don't liquefy.
Measure 2 quarts peach pulp.
Combine peach pulp and sugar in a large pot.
Cook until thick enough to round up on a spoon.
As it thickens stir frequently to prevent sticking.
Ladle hot butter in pint jars leaving 1/4-inch headspace.
Remove bubbles and wipe rim and place lids and rings.
Process in water bath for 10 minutes.
Optionally add 1/2-teaspoon of ginger, nutmeg, and cinnamon.
Or any combination of above you like.
Yield is about 4 pints for this recipe.
You can and we do double or triple recipe.
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