Peach Butter

Ingredients:

• 4.5 lbs peaches (20 pitted peaches)
• 1/2 cup water
• 4 cups granulated sugar 

Instructions: 

1. Boil a pot of water for blanching

2. While water is coming to a boil rinse peaches, put in boiling water for 30-60 seconds. Remove from boiling water and place into a cold bowl of water. After a minute of cooling remove peaches and allow to dry in towel. 
3. Remove pits from peaches, cut peaches into quarters and place in a saucepan. Add in 1/2 cup of water.

4. Simmer peaches over medium heat and allow peaches to get soft and mushy. Stir often. 

5. Use an immersion blender (or food processor) to blend peaches. Place peach pulp in a saucepan (you should have around 2 quarts) and add your 4 cups of sugar. Stir until sugar is dissolved completely. 

6. Softly boil mixture over medium-high heat. Once softly boiled reduce to medium heat and cook at a low boil. 

7. You will need to stir often and cook until mixture is thick enough to pile onto a spoon. 

8. Put hot Peach Butter into sanitized jars. For fridge or freezer storage let jars cool completely before transferring to storage. 

9. Canning you will need to process jars in a water bath canner for 10 minutes (check elevation).