Friends Drift Inn Food Preservation
Peach Butter with Attitude
Amaretto by Morning?
You know I am all about local, but local can only take you so far when you live out in the hills. That’s why I am not ashamed to tell you, Charlie brought back some Georgia peaches plucked from the branches just as he was arriving at the orchard stand. You know I had the canner boiling, before he had the fresh peaches parked on the kitchen table.
Peachy! I feel all fuzzy inside
I love Georgia peaches! Fuzzy, sunrise colored balls of sweet yellow flesh, fresh peaches that ooze juice down your chin are part of sensual summers in the South. I like softer peaches, I think they are more flavorful and seem to absorb flavors better than the “non-melting” varieties. That’s just me. I am no big city food critic.
We make several different kinds of fruit butters each season. Peach butter flavored with Amaretto is one of our favorites; the pantry wonders where it goes so fast! Giggles
A richness that makes your taste buds sit up and notice; even in the early morning hours before the coffee has had time to perk is what makes this Amaretto Peach Butter Recipe out of the ordinary.
Amaretto Peach Butter is wonderful on zucchini bread; but don’t stop there! We use peach butter as a glaze for chicken breasts, and as a fruity filling between layers of spice cake. Like apple butter, Amaretto Peach Butter is a terrific filling for hand pies!
Let me know what you come up with! Join the Can It Forward 2011 Home Canning Event August 13
Amaretto Peach Butter Recipe
No Clue where this came from, handwritten note not my hand
Jams and Spreads, Peach Recipe, Canning Recipe
- 6 cups peaches (About 12 peaches peeled, pitted, and sliced)
- 2 cups Pure Cane Sugar
- 1 cup Amaretto
1. Start water bath canner bringing up to a boil.
2. Puree peaches in a food processor, and put in a heavy enameled stockpot with tall sides.
3. Add sugar, and bring up to a hard boil. With butters, you must stir frequently to avoid sticking.
4. Reduce heat to simmer, cover with lid, and let cook for about 30 minutes. Stir occassionally.
5. In the meantime, sterilize 6 jelly jars (8 oz). Start a shallow pan simmering with water, add rings and lids.
6. Line a lipped baking sheet with aluminum foil, line up the sterilized jars on it, and have a ladle, canning funnel, magnetic lid wand, and jar lifter ready for action.
7. After 30 minutes, check the peach mixture. If it’s almost thick enough, add Amaretto and continue cooking for 5 minutes. If you desire a thicker consistency, continue to cook until you are satisfied…then add the Amaretto and cook for about 5 minutes.
I like peach butter thick, so I usually uncover, bring the heat up a little, and cook down. This gets a little tricky, as you cook the mixture tends to splatter and can result in mean little burns. Be careful!
8. Fill jars until mixture is ¼ inch from top. Wipe rims with moisten lint free cloth to insure nothing prevents sealing. I generally don’t find air bubbles with fruit butters, but check and use a wooden skewer to remove bubbles if you see them.
9. Add caps and rings, tightening only finger tight.
10. With jar lifter, put filled jars in boiling water canner. Cover with lid.
11. After canner comes back up to boiling, process 10 minutes.
12. Remove from canner, and cool on a towel away from breezes. Cans will ping when sealed. This usually happens within an hour or so. I let sit overnight before I consider any reprocessing.
Check seals by running finger over lid. Correctly sealed jars will have no “give” in the middle often have a small indention. If the jar is not sealed, you can reprocess with a fresh lid, or store in refrigerator and use immediately.
About 6 jelly jars
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