Directions:
To prepare pulp: Wash and blanch peaches.
Peel pit and chop peaches. Cook until soft, adding enough water
to prevent sticking (about 1/2 cup). Press t hrough a sieve or food
mill. Measure 2 quarts peach pulp.
To prepare Butter: combine peach pulp
and sugar in a large saucepot. cook until thick enough to round
up on a spoon. As mixture thickens, stir frequently to prevent sticking.
Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust
caps,. Process 10 minutes in a boiling-water canner. Yields about
4 pints.
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