Directions:
To prepare pulp: Wash and blanch peaches.
Peel pit and chop peaches. Cook until soft , adding only wnough
water to prevent peaches from sticking. This should take about 1/2
cups. press through a sieve or food mill. Measure 2 quarts peach
pulp.
To prepare Butter: Combine pach pulp,
sugar,ginger, nutmeg, and cummaon in a laege saucepot. Cook until
thick enough to round up on a spoon. As mixture thickens, stir frrequently
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 4 pints.
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