That said, when I walked into my local grocer and saw white peaches the size of a baby's head, I knew I had to do something with them (besides eat as many as I could straight up, om nom). So! Peach butter it was.
You will need:
- a large pot (two if necessary)
- a stove top
- a can lifter or tongs
- hot mits
- measuring cups and spoons
- a ladle
- a drying rack and towel
- a baking sheet (optional)
- peaches (1 pound per half pint jar you would like to make)
- lots of water
- lemon juice
- canning jars, lid, and screwtops
Step 1: Sterilize the Jars
Step 2: Prepare the Peaches
Once the water has boiled, submerge each peach fully in the boiling water for 1 minute, and then transfer to the peaches to the ice water for another minute. After that, peel the skins off with your fingers or a small knife - they should just slide right off! (Protip: also a great way to peel tomatoes, so you don't have stringy skin bits hanging out in your spaghetti sauce.)
Cut the peaches in half, remove the pits, and then cut the peaches into a total of eight pieces.
Step 3: Boil and Puree the Peaches
Transfer peaches to a blender or food processor, and blend until smooth. You may have to do this in several batches, and be careful, for the peaches were just boiling and are therefore very, very hot. Transfer the puree back into your large pot.
Step 4: Boil the Butter
Test your butter after 30 minutes, to see if it is thick enough. There are two ways to do this:
1. Scoop up a small amount of butter, and drizzle it from about three inches above the surface of the butter. If the trail stays visible for at least a couple of seconds, then it is done. If it disappears almost immediately, then it needs more time.
2. Dip a room temperature metal spoon into the butter. If butter stays on the back of the spoon without falling off, then it is done.
Let the butter cool slightly, until it cool enough to handle, but still warm.
Step 5: Can the Butter
Fill each half pint jar with about a cup of butter, leaving about 1/2 inch of space at the top of each jar. Tightly cap each jar with a sterile lid, making sure that the seal is tight. You may have a little bit extra, which you can reserve in a bowl for immediate nomming.
Lower each jar (carefully!) into the boiling water, and let sit for 10 minutes. Remove jars (again, carefully!) from the boiling water, and let cool at room temperature.
Step 6: Enjoy!
Store remainder jars at room temperature for as long as you'd like, or until you are craving a little taste of summer when it's cold and chilly out. They make perfect little hostess-gifts, but feel free to hoard them all to yourself.