Roasted Peach Butter
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Ingredients
- 6lb peaches
- 1-2 cup sugar
- 1 teaspoon vanilla
- 2 teaspoons grated ginger
- 1 tablespoon lemon juice
Directions
| Step 1 | |
 Preheat oven to 350 Cut peaches in half and remove pits Put peaches, cut side down in a glass baking dish Bake 40 minutes | |
| Step 2 | |
 Remove peaches from oven and lower temperature to 250 Pull skins from peaches using a tongs (if you can't get it all don't worry about it) Put peaches back into baking dish and mash with a form or potato masher Return peaches to oven an continue baking, stirring every thirty minutes Bake until all liquid has evaporated 2-3 hours Peaches will get darker as the sugars caramelize, this is fine, but don't let them burn | |
| Step 3 | |
 Measure the sugar into a large bowl Take grated ginger and put into a small square of cheesecloth, wring out juice into the sugar until the ginger is dry Add vanilla and lemon juice to sugar, mix well | |
| Step 4 | |
 When peaches are ready, put them through a food mill on the finest setting and process directly over the sugar mixture. If you don't have a food mill, use an immersion blender or food processor, then add peaches to sugar mixture. | |
| Step 5 | |
| Taste to adjust for sweetness, and seasoning | |
| Step 6 | |
| Put peach butter into sterilized half-pint jars (I filled five) Clean tops and place lids and screw rings on jars Process by placing sealed jars in boiling water for 20 minutes Let jars cool overnight Test seals after 24 hours. Remove screw rings from jars and lift by the sealed lid. If lids hold butter will keep six months. If seals don't hold refrigerate jars. If you only make a small batch you can skip the canning process and butter will keep in fridge for a week. | |