Peach-nectarine butter

[Guest guest]

I have one nectarine tree and 3 peach trees. I collected the fruit,

washed and froze slices of both. Now I need space in the freezer for

my green beans and tomatoes, so this got taken out of the freezer and

canned to be part of the holiday gift baskets...

 

PEACH-NECTARINE BUTTER

 

Ingredients

14 quarts of peaches and nectarine slices - they do not need to be

peeled. I had previously frozen peaches and nectarines after washing,

pitting and slicing, so I used these thawed peaches and nectarine slices.

Juice of 12 large Myers lemons

12 cups of sugar

1 tsp salt

Vinegar for the pressure bath (couple tablespoons)

3 quarts boiling water for canning bath

 

Preparation:

Boil peach and nectarine slices, add lemon juice, salt and sugar. Stir

often so it does not stick to the bottom of the pan. Boil until it

thickens, darkens and reduces to about 12 quarts of fruit. This could

take a couple of hours or more. Now carefully take immersion blender

and blend until it is smooth. It should look very similar to apple butter.

Can in clean and heated (heat in hot water batch) pint mason jars. Fit

with lids and pressure can in 3 quarts boiling water and a couple

tablespoons of vinegar for 10 minutes at 6 psi (or look up what is

needed for your altitude, I am at 1600 feet).

Makes 24 pint jars.