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Honey Sweetened Gingery Peach Butter


  • 6 pounds peaches
  • 1 cup honey
  • 3 tablespoons grated fresh ginger


  • Wash the peaches well. Cut them into quarters and remove pits.
  • If you have a pressure cooker, heap the peach quarters into the pot, add one cup of water, bring it up to high pressure and cook for 8 minutes. Let the pressure drop naturally. Once the peaches have cooled a little, puree them with an immersion blender. Pour the peach puree into a low, wide, non-reactive pan.
  • If you don't have a pressure cooker, peel your peaches and place them in a low, wide, non-reactive pan. Simmer them until tender and then puree.
  • Add the honey and ginger to the peaches and stir to incorporate.
  • Set the pan over medium heat and simmer the butter until it has reduced by about 1/3 and you like the consistency.
  • When you're happy with the thickness of the butter, remove it from the heat and puree it again with the immersion blender to break up any clumps that formed during cooking.
  • Funnel the finished butter into pint jars, leaving 1/2 inch headspace.
  • Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
  • When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortable handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.