Peach butter lines a full and very wide and deep shelf in my cupboard where it will sit all tucked away and half-forgotten until January arrives and, in that coldest and whitest month, we finally remember it's there.
Wewant for something that reminds us of summer, and that's when we'll stumble upon the jars nestled in the cupboard: peach butter - like a breath of summer in one teaspoonful spread with real butter over a slice of no-knead sourdough bread.
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Peach Butter
Peach butter is simple to prepare and wonderfully rich in flavor thanks to the addition of spices like allspice, ginger and cloves.
Servings: 6 pints
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Ingredients
- 15 pounds peaches (pitted and quartered)
- 3 tablespoons ground ceylon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
Instructions
- Working in batches, toss the peaches in a food processor or blender, and blend until smooth.
- Pour peach puree into a heavy-bottomed stock pot, and stir in spices. Simmer uncovered over medium-low heat, stirring frequently, for about 60 minutes or until thickened into a fine paste.
- Blend until smooth with an immersion blender, pour into pint-sized mason jars and refrigerate or can using the water bath method.
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