Food recipes
Peach Butter
Peach Butter Ingredients: peaches, yellow, raw lemon juice, raw water, bottled, generic sugars, granulated Directions: Heat a large pot of water until boiling. Score an X on both ends of each peach (this makes for eas...
Peach Butter
Ingredients:
peaches, yellow, raw
lemon juice, raw
water, bottled, generic
sugars, granulated
Directions:
Heat a large pot of water until boiling.
Score an X on both ends of each peach (this makes for easier peeling).
Drop each peach into the boiling water for 30 seconds.
Transfer peaches to a cold bowl of water.
When the peaches are cool enough to handle, peel, pit, and slice the peaches.
Add the sliced peaches, lemon juice, and water to a large saucepan.
Cook over medium-high heat, stirring frequently, for 15-20 minutes or until the fruit is quite soft.
Let the fruit cool slightly.
Puree mixture in a food processor or blender.
You should have about 6 1/2 cups puree.
Transfer the puree back to the saucepan; add in the sugar.
Cook over medium heat and stir very frequently to prevent scorching, for about 25-30 minutes, or until the mixture is thick and creamy.
Transfer mixture into sterilized jars according to manufacturer's directions (Mom leaves about 1/4 inch headspace); cover with metal lids and screw on bands; process 10 minutes in a boiling water bath.
Ingredients:
peaches, yellow, raw
lemon juice, raw
water, bottled, generic
sugars, granulated
Directions:
Heat a large pot of water until boiling.
Score an X on both ends of each peach (this makes for easier peeling).
Drop each peach into the boiling water for 30 seconds.
Transfer peaches to a cold bowl of water.
When the peaches are cool enough to handle, peel, pit, and slice the peaches.
Add the sliced peaches, lemon juice, and water to a large saucepan.
Cook over medium-high heat, stirring frequently, for 15-20 minutes or until the fruit is quite soft.
Let the fruit cool slightly.
Puree mixture in a food processor or blender.
You should have about 6 1/2 cups puree.
Transfer the puree back to the saucepan; add in the sugar.
Cook over medium heat and stir very frequently to prevent scorching, for about 25-30 minutes, or until the mixture is thick and creamy.
Transfer mixture into sterilized jars according to manufacturer's directions (Mom leaves about 1/4 inch headspace); cover with metal lids and screw on bands; process 10 minutes in a boiling water bath.