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Oven Peach Butter
DVO Recipe Center
Makes: 3 half-pints

12 cups peeled, pitted, sliced peaches (about 8 pounds)
4 cups water
3 tablespoons lemon juice
1/2 cup honey

Combine sliced peaches and water in a large pot. Cook over medium heat until peaches are soft, about 20-25 minutes. Stir frequently to prevent scorching. When fruit is tender, add lemon juice and honey and stir to combine. Put the peach mixture through a food mill, blender, or food processor and blend until smooth.

Pour and divide the puree into two 9x13" baking pans. Bake uncovered for 1 hour at 325 F. Continue baking, stirring every 15-20 minutes, or until the butter is to desired thickness (approximately 1 to 1-1/2 more hours). Look for your peach butter to be thick, finely textured, and a rich reddish-amber color.

Ladle into hot, sterilized half-pint jars, leaving a 1/2-inch headspace. Adjust lids. Process in a boiling water bath according to altitude. Half-pint or pint jars: (0-1000 ft) 5 minutes; (1,001-6,000 ft) 10 minutes; (above 6,001 ft) 15 minutes.

If desired, you can add nutmeg and cinnamon to the puree. Add 1/2 teaspoon of each to every 3 cups of puree.

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