Ingredients: 10 cups of ripe peaches, peeled, pitted, and chopped. 2 cups of granulated sugar. 1 tablespoon lemon juice. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt.
Instructions: Chopped peaches, sugar, lemon juice, nutmeg, cinnamon, and salt should all be combined in a big pot. Simmer on medium-low heat for approximately one hour, or until the peaches are tender and the mixture has thickened, stirring from time to time. Make sure the mixture is smooth and creamy by blending it with an immersion blender or potato masher. Simmer, stirring frequently, for an additional 15 to 20 minutes or until the peach butter reaches the desired thickness. Take it off the heat and allow it to cool a little. Sterilized jars should be filled with peach butter and sealed tightly. To make sure the jars are correctly sealed, process them in a hot water bath for ten minutes. Before storing the peach butter in a cool, dark location, let it cool completely. Savor your homemade peach butter as a topping for desserts or on toast or pancakes!