Part of my recent adventure into the world of canning has already included the putting up of some beautiful local peaches. There's a small town called Porter near Tulsa, where I live, and Porter is famous for its delicious summery, fuzzy fruit.
I purchased a few more pounds recently, intending to put up more jars of peach halves. However, I procrastinated and several of the peaches wound up a little too soft and bruised for that. Never fear! Fruit butter to the rescue.
I looked to a blog called Food In Jars for help. Their site has some general instructions, but no specific recipe, so if you're also a canning n00b, do as I did and venture forth at your own peril.
It all starts with fresh peaches, relieved of their skins by a brief dip into boiling water. This is best accomplished by making a small X in each peach's bum with a sharp paring knife, dunking a few of them at a time into a roiling stockpot, and removing them carefully with a wire spider or slotted spoon. When they've cooled enough to handle, gently slip the skins off and discard them. Better yet, throw them in the compost bin!
|Nekkid peaches! :O|
Next the fruit is cubed. There's no need for anything close to perfection. You'll be cooking the bejeesus out of these babies, so whack away.
A small amount of water is added and the pot is brought to a boil.
After a thorough boiling, the whole mess is moved to a crock pot for slow cooking, which will reduce and thicken the peaches without the hassle of monitoring the stovetop. Prop open the lid with a wooden spoon to allow the steam to escape. My crock pot is old, so I turned it to high. Most newer ones will work on low.
I cooked mine for a good part of the day, but I'm bad about timing so I can't tell you how long it took to wind up like this. You'll just have to judge for yourself!
One more reason why I need an immersion blender. This stuff is super hot and I was very careful when transferring it in and out of my regular blender to puree it.
After pureeing, I added sugar, cinnamon, ground ginger, and some lemon juice to my taste, filled my jars, and processed them. Since my batch was smaller than the one on Food In Jars, I had to wing it.
Purty orangey-brown goodness for my toasty and waffle-y enjoyment!