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Gingered Peach Butter

Savor the flavors of summer by making homemade preserves. Simply follow our tutorial How to Make Homemade Preserves. Then put your skills to use with this recipe for Gingered Peach Butter. It's smooth in consistency and as sweet as summer with a spicy kick from fresh ginger. Be sure to follow cooking times closely. Overcooking can result in a fruit butter that’s gummy.

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Ingredients

PRESERVES COUNTDOWN

Steps leading up to processing

  • Start by preparing preserves recipe, following cooking times.
  • 20 minutes before recipe is done, place empty jars in canner and add hot water.
  • 5 minutes before recipe is done, place flat lids in hot water; leave them there until all the jars are filled.
  • Remove jars from canner and drain; fill with hot preserves and cover with two-piece lids.

Instructions

Bring a large pot of water to a rapid boil. Cut an X in the bottom of each peach. Drop peaches into boiling water. Return water to a boil and cook for 5 minutes. Remove peaches; plunge fruit into ice water to stop cooking. Peel skins from peaches. Chop peaches to make 8 cups, discarding pits.

Bring peaches, juice, and gingerroot to a boil in a large sauté pan over medium heat. Reduce heat to low, cover, and simmer until fruit is soft, about 20 minutes.

Purée peach mixture in a blender in two batches until smooth; return purée to pan. Stir in sugar and honey; bring to a boil over medium heat. Cook purée, stirring often, until it’s thick, about 40 minutes.

Prepare jars and lids as described in How to Make Homemade Preserves

Ladle peach butter into hot jars, filling them to within ¼ inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.

Process filled jars for 10 minutes, beginning timing when water boils. After 10 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes. See How to Make Homemade Preserves for storage directions.

1) Boiling the peaches and then shocking them in ice water stops the cooking and makes it easier to remove their skins.

1) Boiling the peaches and then shocking them in ice water stops the cooking and makes it easier to remove their skins.

2) Use a paring knife to easily peel away peach skins. Start pulling skin at the end where the X was cut in each peach.

2) Use a paring knife to easily peel away peach skins. Start pulling skin at the end where the X was cut in each peach.

3) After filling jars, run a knife along the edge to remove any air bubbles. This step isn’t necessary for the jelly or jam recipes.

3) After filling jars, run a knife along the edge to remove any air bubbles. This step isn’t necessary for the jelly or jam recipes.

4) Wipe jars with a clean cloth to remove any particles on the jar rims or any sticky residue on the outside of the jars.

4) Wipe jars with a clean cloth to remove any particles on the jar rims or any sticky residue on the outside of the jars.

Nutritional Facts

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