Vanilla honey peach butter

You'll need:

18 ripe peaches, peeled, pitted, and cut

1/4 cup water

2 1/4 cup sugar

3/4 cup honey

2 vanilla beans – scrape the seed out

 

Make the Butter:  In a heavy-bottom pot combine peaches and the water.  Bring to a boil and reduce heat.  Simmer cover, for 10 – 15 minutes or until peaches are tender. Remove from heat and cool slightly.

Use a blender or food processor to puree peach mixture, in batches, until smooth.  (I used my immersion/stick blender.  If you don’t have one, consider getting one.)  Return peach puree to same pot.

Add sugar, honey and vanilla bean seeds and empty vanilla pod.  Bring to boiling, stirring until sugar dissolves – reduce heat.  Simmer, uncovered, for about 10 minutes or until mixture is thick and mounds on a spoon, stirring often.

Take out vanilla pods.

Filling the jars:  On a dish towel place your hot jars and using your funnel in each jar fillleaving1/4”  headspace.  Remove air bubbles and refill to the proper headspace if necessary.  Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magnet-end wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches.  Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.  Process in water bath for 8 minutes.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned.

Makes 4 – 6 8oz. jars