Peach Butter

The last of the peaches are processed. Well, except for the couple that got nasty, rotten spots on them. The chickens will be processing those.

Julianne inventoried my fruit from last year and found I had 26 quarts and 10 pints of peaches left. Adding the seven quarts I canned the other day seemed like enough. Of course, that's because Mom and my best friend have both offered me pears-so I'm planning to serve more pears than peaches this winter. Vanilla pears, in fact, if I can figure out how much vanilla to put in the jars. Wouldn't it have been kind to my future self if I had noted the amount I added last year in my book ?

But I digress. This is about the peaches.

Peach butter.

Nectar in a jar. (Especially if you don't get it thick enough and end up deciding it will make great pancake syrup.)

Yeah, that how my first (double) batch ended up. I know, I know, you aren't supposed to double jelly/jam recipes. Why is that, I wondered? Hmm, perhaps because they don't turn out correctly. So, yesterday and today, I made single batches of peach butter and canned it. You mix peach pulp and sugar, heat it and stir until thickened. And stir. And stir. And stir. It's supposed to take about 30 minutes. They lied.

I ended up with 18 jars of peach butter. Of course, I also have three pint jars, one 8 oz., and nine 12 oz. jars of peach syrup.

At least it was a tasty mistake.