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Author Notes: This is the remains of my big box of peaches from last weekend - I am dedicating this recipe to AntoniaJames who suggested I try leaving the peel on my peaches which saved me OODLES of time and I love her for that! I was going to call it Peels On Wheels Off Peach Butter but that's just silly. Also my first time using my new lemon verbena plant - everyone should go get one and plant it right now, immediately. —aargersi
Serves 9 half pint jars
cups chopped pitted peaches - no need to peel! Hallelujah!
ounces guava juice (I had this on hand and I think it adds a subtle something but you could use apple juice instead or peach juice I guess!)
juice from 1 lemon
juice from 1 large lime (not a key lime)
leaves of lemon verbena
- Sterilize you jars and get the equipment ready if canning
- Put the peaches and guava juice and citrus juice in a large heavy pot and bring to a boil, then turn down the heat and simmer until the peaches are tender. Add the sugar and honey and bring it back to a boil. Turn the heat off and use your immersion blender to puree the mixture. It is going to be pretty thin.
- Now you simmer, stir and thicken the butter. The time will vary depending how thick you'd like it and how high your heat - don't scorch it! Stir and simmer - mine took a little over an hour. Remember it will thicken up a little more after it cools. Puree again until the mixture is silky smooth. Reduce further if you want to.
- When you have the desired thickness / smoothness, turn off the heat and puree in the verbena.
- You can freeze this, eat all of it immediately, or ladle it into jars for canning. If canning you need to wipe the rims, seat the tops, secure the rings and boil for 10 minutes, remove from the pot then let them sit undisturbed until completely cool - at least 12 hours. Check you seals then email your neighbor and tell her you need more labels ;-)
- This recipe was entered in the contest for Your Best Fair Food