Peach Butter

Prepare the Peaches: Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water. (5 minutes)

Blanch and Cool: Gently lower 2 peaches at a time into the boiling water, allowing them to scald for 30 to 60 seconds. Quickly transfer the scalded peaches to the ice water to cool for another 30 to 60 seconds. Place the cooled peaches on a paper towel-lined plate. Repeat the process with the remaining peaches. (20 minutes)

Peel and Chop: Peel the skin from the blanched peaches. Discard the skin and pits. Chop the peach flesh into small pieces. (15 minutes)

Initial Cooking: Place the chopped peaches in a large pot over medium-low heat. Cook, stirring frequently, until the peaches soften, about 30 minutes. Add water as needed to prevent sticking. (30 minutes)

Prepare Jars: While the peaches cook, inspect 4 pint-sized jars and their rings for any cracks or rust. Discard any damaged jars or rings. Immerse the remaining jars in simmering water to sterilize them until the peach butter is ready. Wash new, unused lids and rings in warm, soapy water. (15 minutes)

Puree the Peaches: Transfer the cooked peaches to a blender and puree until completely smooth. (5 minutes)

Measure and Return to Pot: Measure out 8 cups of the peach puree and return it to the pot. Reserve any extra peach pulp for another use. (2 minutes)

Add Spices and Sugar: Add the sugar, cinnamon, and nutmeg to the peach pulp in the pot. (2 minutes)

Simmer and Thicken: Bring the mixture to a gentle simmer over medium-low heat. Simmer, stirring frequently, until the butter has reduced and thickened, about 5 to 10 minutes. (10 minutes)

Fill Jars: Pack the peach butter into the hot, sterilized jars, leaving 1/4 inch of headspace at the top. Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. (10 minutes)

Clean and Seal: Wipe the rims of the jars with a moist paper towel to remove any residue. Top each jar with a lid and screw a ring on tightly. (5 minutes)

Process Jars: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the jars into the boiling water, ensuring they are spaced about 2 inches apart. Add more boiling water, if necessary, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes. (25 minutes)

Cool and Check Seal: Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. After cooling, press the center of each lid with your finger to ensure it does not move up or down, indicating a proper seal. Remove the rings for storage and store the sealed jars in a cool, dark place. (24 hours)