Peach Butter

The other day my mother travelled to the big city of Rexburg, Idaho, and ran across a gentleman at a road side stand selling fruit from Utah.  She phoned and asked asked if I wanted to bottle some peaches.  Of course I said yes because I love that sorta thing.  A while later she showed up with THREE boxes of beautiful peaches ripe and ready to go.  The next morning we washed jars, removed skins, made syrup and put the beauties into jars to process.  My son was home and started requesting homemade Apple Butter as that is one of his favorite things.  Well I didn't have apples, but I had peaches left and decided to try Peach Butter.  Never hurts to try, right? 

The recipe in the Ball Canning Book called for peaches and sugar, lots of both!  I readied the peaches, simmered them until they were soft, mashed them up in a food processor so they were a bit chunky and not too runny, and cooked them some more.  The kitchen smelled wonderful.  I cooked and stirred until the mixture thickened and carefully placed this delectable spread into half-pint jars and then into a boiling water bath.  Needless to say I have another favorite.  If you love toast you will love these spread over it.  My favorite bread for toast is the whole grain bread we purchase with our Bountiful Baskets.

I think this might be positively sinful (and as fast as Austin is going through it, will be gone before the end of the year).  Note to self --- make lots and lots next year -- or find apples to make him some Apple Butter.

Rhonda