I spent my Memorial Day weekend in Las Vegas Nevada with my sister Cheryl canning the most amount of jars that I have ever done in three days. Cheryl’s tree’s, both peach and apricot were loaded this year and I was more than happy to come since I have not had a kitchen since April 23rd. (that’s a whole other story) I arrived to about 60 lbs of peaches and 30 lbs of apricots that were picked and ready for canning. It was great to be able to try out some of the recipes that have been flying through my facebook page. Cheryl wanted to try everything I mentioned so we wound up doing about 10 different recipes and canning 123 jars starting on Friday evening and finishing up on Monday morning.
One of the problems with her particular variety of peaches is they are not stone free fruit so the pits don’t come out easily. We found that trying to peel some of the fruit depending on the size was a futile effort so we had to find a few recipes that we could use the skin and all. The one recipe I knew that I wanted to try was Peach Honey butter.
As many of my facebook followers know I failed miserably at making a pear butter last year and swore that not only would I never use a crockpot for canning anymore but I was done making butters. I burned the pears and tried to call it “caramelized” but the flavor just screamed burnt. So as butter’s were not my strong point, but I am a women who never gives up, I convinced Cheryl that it would be great to use the peaches with the peels on since we were going to completely blend the peaches by the time the butter was done.
Amazingly enough it turned out to be one of the top three recipes we made all weekend. We loved it so much that the last day we made another batch so Cheryl would have extra for the season. cookbook that came out in April 2012. Enjoy!
- 18 pc. medium ripe peaches, peeled, pitted, and cut up (4 cups cut up)
- 1/4 cup water
- 2 1/4 cups sugar
- 3/4 cup honey
- In a stainless steel pot combine peaches and the water. Bring to boiling, reduce heat. Simmer, covered for 10 to 15 minutes or until peaches are tender. Remove from heat. Cool slightly.
- Using a blender or immersion blender to puree peach mixture till smooth. Return peach puree to heat and add sugar and honey.
- Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer, uncovered for about 10 minutes or until mixture is thick and mounds on a spoon stirring often.
- Ladle hot butter into hot, sterlized half pint canning jars, leaving 1/4" headspace. Wipe rims, and add hot lids and rings.
- Process in water bath canner for 5 minutes (we did 10 minutes). You will start timing once the water comes to a full boil.
- Makes 4 half pints.
- You can double this recipe!