Prep:

1. Wash peaches in cold water to remove dirt and fuzz.
2. Cut an X mark on the stem end of each peach.
3. Blanch peaches in boiling water for about one minute.
4. Plunge peaches in ice water and let set for two minutes.
5. Peel away skins, slice and remove the pit.
6. Place peaches and ½ cup water in a large sauce pot.
7. Simmer over medium heat until peaches are soft.
8. Puree peaches with a food processor being careful not to liquefy them.

To Make Butter:

1. Combine peach pulp and sugar in a large saucepot.
2. Cook over medium heat until thick enough to round up on a spoon.
3. Stir mixture frequently as it thickens to prevent sticking.

To Process:

1. Wash jars in warm soapy water, rinse and place in a large pot.
2. Bring jars to a low boil and boil for at least 10 minutes to sterilize.
3. Place lids and bands in warm (not boiling) water.
4. Setup your area to process the butter.
5. Ladle hot butter into hot jars, leaving ¼ inch head space.
6. Remove any air bubbles.
7. Wipe rim of jar to remove any food particles.
8. Adjust two piece caps on jar and tighten finger tight.
9. Process in a water bath canning pot for 10 minutes.
10. Remove and place on cloth towel in a draft free area.
11. Do not move jars for 24 hours to allow for proper seal.
12. Test jars after 24 hours to determine they have properly sealed.
13. Peach Butter will keep up to one year in storage.