*  Exported from  MasterCook  *
 
                       Peach Butter--Company’s Coming
 
 Recipe By     : Company’s Coming--Preserves, Jean Paré (1994)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Company’s Coming                 Peaches
                 1998 Tried & True                Apricots
                 Jams, Jellies & Butters
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      Cups          Prepared Peaches--Peeled, Pitted & Mashed -- See
 Notes
    1 3/4  Cups          Granulated Sugar -- See Notes
    1      Tbsps         Lemon Juice--Fresh Or Bottled -- See Notes
      1/4  Tsp           almond extract -- See Notes
 
 Company’s Coming Instructions:  Place peaches in boiling water 2 at a time
 for approximately 1/2 to 1 minute.  Peel.  Remove pits.  Grind or mash
 peaches.  Combine pulp with sugar, lemon juice and almond flavouring in
 large saucepan.  Bring to a boil on medium heat, stirring often.  Boil,
 stirring often, for about 1 hour 15 minutes until thickened.  A spoonful
 cooled on a chilled saucer should remain smooth with no watery sign.  Fill
 hot sterilized jars to within 1/4 inch of top.  Seal.  Makes 2 half pints
 and 1 small jar.  APRICOT BUTTER:  Use apricots instead of peaches.  No
 peeling required.
 
 Sherilyn’s Notes: The first batch I made,  I used 14 medium-sized peaches
 and this resulted in approximately 6 cups prepared fruit (peeled, pitted
 and minced)-- I used a food processor instead of mashing by hand.  I
 dropped 3 peaches (sliced) into processor and pulsed 2 or 3 times.  Do not
 over process or you will end up with a puree.  I cooked the butter in a
 slow cooker/electric saucepan (not a crockpot) and  brought the peach
 butter to a simmer and let it bubble gently for approximately 30
 minutes--then another 20 - 30 minutes or so with a higher heat.  When it
 started to “bubble hard and spit”--I bottled it in sterilized jars.  Yield:
  Six 1/2 pints with an additional small bottle. This recipe is very
 adaptable--the second time I used it, I increased the quantity of peaches
 further, doubled the amount of lemon juice and doubled the almond extract. 
 The result: Seven 1/2 pint bottles.  Although I used more peaches than the
 original recipe indicated, I did not add extra sugar--I found it sweet
 enough!  A pretty butter to give as a gift!
 
 Sherilyn Palmer dojspalm@sprint.ca  
 
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 NOTES : Company’s Coming--Preserves, Jean Paré (1994)