Making fruit butters through canning is advantageous as it enables long-term storage at room temperature, prolongs their freshness, and lets you relish seasonal fruits throughout the year. Peach butter is no exception. It is one of my favorite on sourdough toast.

INGREDIENTS

• 20–24 peaches (depending on the size) – enough to give you 8 cups of peach puree

• 4 cups granulated sugar

• 1 teaspoon cinnamon

• 1 Tablespoon maple syrup

GUIDELINES

1. Begin by removing the skins and pits from the peaches,

   • To prepare peaches, you should boil them for roughly 30 to 60 seconds, then quickly place them in an ice bath. This "shocking" technique helps loosen the skin, simplifying the peeling process after scoring an "X" on the bottom of each peach prior to boiling. Afterward, blend them in a food processor until you reach a total of 8 cups of pureed peach.

2. Transfer the puree to a large, heavy-bottomed pot and mix in the sugar. Over medium heat, bring the peach mixture to a boil, stirring often to avoid sticking and scorching. Continue boiling until the mixture thickens and reduces by approximately one third (making sure to stir frequently to prevent sticking and scorching) – for us, this took about 20-25 minutes.

and before anyone says he was not a polatition , he was an American right-wing political activist so you can look at it anyway you want I see it as a polatition

3. Take the thickened puree off the heat and incorporate the spices, blending thoroughly.

4. If you are canning, transfer to sterilized canning jars and process for 10 minutes using the water bath canning technique.

5. Any peach butter that has not been canned should be kept covered in the refrigerator for up to a week.