Audreys Golden Peach Butter Recipes

AUDREY'S GOLDEN PEACH BUTTER

Steps:

• In a large pan, bring the peaches and water to a boil over medium heat.
• Reduce to low and simmer, stir often until tender. In a food processor fitted with a metal blade or a blender, process the mixture in batches until smooth.
• Return the puree to the pan and stir in the sugar, lemon juice, lemon zest, cinnamon and cloves.
• Bring to a boil over medium heat, stir constantly.
• Reduce the heat to low and simmer, stir often till thick and reduced to about 6 cups. (approx 30 min).
• Ladle the peach butter into hot, sterilized jars, leaving a 1/4" of headroom.
• Wipe the rims clean and place lids on.
• Process in boiling water bath for about 10 minutes.
• Remove the jars and let cool at room temperature till completely cooled off.

RASPBERRY PEACH BUTTER

Steps:

• Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.
• Pour into a medium stainless steal or enamel pot with the remaining ingredients.
• Bring to a boil over medium heat, stirring frequently.
• As the mixture thickens be prepared to stir constantly to prevent scorching.
• After about 1 1/2 hours test butter on a frozen plate.
• If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

HABANERO-PEACH BUTTER

Steps:

• Heat the oil over high heat in a medium saucepan.
• Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes.
• Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes.
• Remove from the heat; cool.
• Place 2 of the peaches and the butter in a food processor or blender.
• Process until well mixed.
• Add cooled chile mixture to the butter puree, and process until well blended.
• Transfer the butter mixture to small bowl.
• Mince the remaining peach, add it to the butter mixture, and blend well.
• Cover and refrigerate in an airtight container until ready to use, or freeze it.

COUNTRY STYLE PEACH BUTTER

Steps:

• Puree peaches in a blender. Canned apricots may be used.
• Put peaches, sugar, cinnamon, cloves, and allspice in a slow cooker.
• Simmer on high for 2 hours.
• I would watch this because fruit BURNS; put on low to hold or pour into hot jars; seal.

GOLDEN PEACH BUTTER

Steps:

• Combine peaches and orange juice in a large saucepan.
• Bring to a boil; reduce heat, and cook uncovered for 10 minutes or until peaches are soft, stirring occasionally.
• Remove from heat.
• Position knife blade in food processor bowl.
• Add peach mixture and process until smooth.
• Return mixture to saucepan.
• Stir in sugar and remaining ingredients.
• Bring to a boil; reduce heat, and cook uncovered for 15 minutes or until thickened, stirring often.
• Remove from heat; cool.
• Chill 3 hours before serving.
• Store in the refrigerator.

PEACH BUTTER

Steps:

• Set out a large bowl of ice water.
• Bring a large pot of water to a boil.
• Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
• Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
• Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
• Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
• Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
• Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.