Peach Butter

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: conserves, jams, jellies perserves

Ingredients

  • 4 lb. peaches
  • 2 cups water
  • Sugar

Directions

  1. Peel peaches if very fuzzy. Slice, discarding stones, and cook with water until tender. Rub through sieve, measure pulp and add 1/2 the volume of sugar. Cook until thick, pour into clean hot jars and seal.

  2. makes 3 pints

  3. Dried Peach and Apricot

  4. Wash 1 pound dried peaches and 1 pound dried apricots. Cover with water and let stand 12 hours. Proceed as above using water remaining on fruit.

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