Peach Butter

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I just made some of the most amazing stuff you can spread on toast. No, really! After letting a batch of peaches over-ripen before using them to make a pie or cobbler, I decided to try my hand at some peach butter. It was a little time consuming, but worth it in my opinion.

Here is the recipe I adapted:

8 ripe peaches (med. in size)

1 cup sugar

1 Tbl. cinnamon

1 tsp. cloves

1/2 tsp. ginger

   Peel, pit and slice up peaches and place in a food processor. Blend until pureed, then run through a mesh sieve into a crockpot (it will fit into a small one, but works fine in a large one) turned on low. Mix in sugar and spices, then let simmer for at least 6 hrs with the lid partially off (I stuck a wooden spoon into the crockpot, then put the lid on). This allows the water to escape and the butter to thicken. Continue to stir ever 1/2 hr to keep the edges and bottom from overcooking. If it is not thick enough by 6 hrs, continue to simmer until it reaches the desired consistency. Pour into a jar and let cool to room temperature, then store in fridge. You can also can them to store in the pantry, but mine won’t last that long!

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