Peach-Ginger Butter


Preserving Method: Water Bath Canning

  1. Combine first 5 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, uncovered, 15 minutes or until peaches are tender, stirring occasionally. Remove from heat, and let cool slightly.
  2. Pulse peach mixture, in batches, in a food processor until almost smooth. Pour each batch into a large bowl.
  3. Return peach puree to Dutch oven; stir in sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Cook, stirring constantly, 25 to 30 minutes or until mixture thickens and holds its shape on a spoon.
  4. Ladle hot peach mixture into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.