I love cooking and preserving. In my search for awesome recipes I came across this one.. Peach Butter. I liked the fact that you didn't need to peel the skins off the peaches.
Yesterday was Friday and I worked until 4:30. When I got off I raced up to Penzey's Spice Store near my house to pick up the cardamom and nutmeg I knew I didn't have at home.
Earlier in the week I'd pitted, sliced and pureed 10 (or so) lbs of peaches. (Blessed that my parents own a VitaMix so blending all of that was a snap.) Once the fruit was liquified, I put everything in silicone ice cube trays..... And after I ended up with much more puree than ice cube trays, so I looked around and hit upon...
Yup - muffin pans! I put paper liners in and filled 'em up! (The pans at my place are much more beat up though!) I even used some of those disposable aluminum pans you can get from supermarkets.
Welllll, fast forward to Friday afternoon.......................
After I got home from the store I quickly started pitting and slicing the rest of the peaches. (I ended up with roughly 15 lbs of the puree. w00ps! Rcipe called for 15 lbs of fruit - before pitting!) I cut way down on the cinnamon in the recipe - only used 1 tablespoon as opposed to 3 in the recipe. I added 1 vanilla bean and roughly 2-2 1/2 cups of cane sugar; neither of which were called for in the recipe.
The frozen peaches were dumped into the pot while I buzzed the freshly cut fruit in the VitaMix and added it.
|Canning kettle on 2 left burners, pot with 1/2 pt. jars on back right and fruit right front .|
I cooked the butter for an extra hour, as it had taken that long for the frozen puree to fully thaw. Spices were added, per the recipe, at the beginning.
|about an hour into simmering|
The results below
|24 1/2 pint jars + 1 pint.|
Result? Not too sweet fruit butter that is excellent on hot buttered toast.