Peach Butter lovliness

Peach Butter

Oh how I long for the August farmers market and the fresh peaches.  When the bounty is ripe, juicy, and succulent I venture into Peach Butterdom.  After being inspired by a Smitten Kitchen recipe for Peach Butter I knew which direction to take this obsession with peaches.   Deb's Smitten Kitchen rocks it in the kitchen and I am often inspired by her creations.  I followed her recipe, however it seemed it took hours for mine to get to the right thickness.  My good friend Dena was here on this day.  She was good moral support, encouraging me not to take it off too soon.  I get a little inpatient.  Grin.  I will be enjoying the fruits of this labor in the cold winter months.  It will remind me how much I long for summer and how grateful I am to be reminded of the sweet, sunny summer.  Slather it on your toast, french toast or if you are like me...grab a spoon.  Life's short, have fun.

Peach Butter

Ingredients:

• 4 pounds peaches
• 1 cup water
• 2 cups sugar
• Juice of one lemon

Directions:

Beauty

• If you don't have a food mill: Cut a small x  in the bottom of each peach (this will make it easier to remove the skin). Put peaches in a  pot of boiling water for 30 seconds, and then into a bowl of cold water for a bit (minute or two or three). The peels should slide right off. If you have a food mill you won't have to peel the peaches and can skip this step, yeah for the food mill!!!
• Remove pits and quarter peaches. Put peaches water in a heavy pot and bring to a boil. Simmer until peaches are tender, about 15 to 20 minutes. Stir occasionally. Smell your kitchen and absorb this loveliness with all of your senses.
• If you have a food mill, run them through it to puree them and remove the skins. If you don’t have a food mill puree them in a food processor or blender.
• Return the peaches to the pot, add the sugar and lemon juice and bring the mixture to a gentle boil, cooking them at this level for 2 hours (if you can get it thick in less time than that, without scorching it...more power to you.)
• It is done when it is thick enough to hold its shape on a spoon but you can make it as thick or thin as you want.



Fresh Peaches

• To can your peach butter: sterilize your jars, either by boiling them in a large, deep pot of water (which should cover the jars completely) for 10 minutes or washing them really good, then put the jars only in a 200 degree oven for 20 minutes. Pour the piping hot peach butter into the hot jars but be sure to leave a little room at the top of the jar. Clean up edges and wipe the rims clean with a dry towel and cover jars with lids. Submerge the jars in a large,  pot of boiling water for 10 minutes. Let cool completely on towels.

Getting ready to dip an apple wednge in my first batch...