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dawenI mentioned a desire for peach butter (especially now that I can't have apple butter anymore) and a friend rustled up this recipe for me! Original is posted here.
Ingredients
Fresh peaches (ripe, approx. 1 pound per pint of finished butter)
Sweetener to taste (original post suggests sucanat)
Optional flavorings - cinnamon, vanilla, ginger, etc.
Pit and chop peaches into quarters - no need to skin them. Puree in a food processor or blender, but be careful not to liquefy into a juice.
Slow cooker
Pour puree into slowcooker and set to Low. Keep the lid cracked, perhaps with a spoon propping it up, so the water can evaporate. Reducing the puree into butter can take several hours or all day, but it won't need to be babysat.
Stovetop
Pour puree into a large stockpot and let simmer on medium-low. Stir frequently to prevent burning and splattering, but it should cook down in 30-45 minutes.
Either way, the butter is done when it mounds on the spoon (and this is the point to taste and add sweetener and other flavorings):
There are three options:
1) jar and store in fridge for immediate consumption.
2) put in freezer-safe containers to freeze.
3) process in hot water bath for 10 minutes (in pint jars - look up if processing time is shorter for half pints)
Ingredients
Fresh peaches (ripe, approx. 1 pound per pint of finished butter)
Sweetener to taste (original post suggests sucanat)
Optional flavorings - cinnamon, vanilla, ginger, etc.
Pit and chop peaches into quarters - no need to skin them. Puree in a food processor or blender, but be careful not to liquefy into a juice.
Slow cooker
Pour puree into slowcooker and set to Low. Keep the lid cracked, perhaps with a spoon propping it up, so the water can evaporate. Reducing the puree into butter can take several hours or all day, but it won't need to be babysat.
Stovetop
Pour puree into a large stockpot and let simmer on medium-low. Stir frequently to prevent burning and splattering, but it should cook down in 30-45 minutes.
Either way, the butter is done when it mounds on the spoon (and this is the point to taste and add sweetener and other flavorings):
There are three options:
1) jar and store in fridge for immediate consumption.
2) put in freezer-safe containers to freeze.
3) process in hot water bath for 10 minutes (in pint jars - look up if processing time is shorter for half pints)
