4 lb ripe peaches
1 pitted and quartered (about 3-1/2 q, uarts)
2 cup water
2 cup sugar
1/4 cup lemon juice grated zest of 2 lemons
2 tsp ground cinnamon
1/2 tsp ground cloves
A Recipe for
Golden Peach Butter
Never eat more than you can lift. |
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There is a lot more juice in grapefruit than meets the eye. |
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| Anonymous |
This Recipe for Golden Peach Butter is one of thousands in the Recipes-to-go Christmas Cookbook.
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
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If you enjoy this Golden Peach Butter Recipe - you should enjoy the recipe collections you can find on the websites below:
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This is a recipe for Golden Peach Butter from the recipe cookbook of Recipes-to-go (Christmas)
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
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Food Tip |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
In a large saucepan, bring the peaches and water to a boil over a
medium heat. Reduce the heat to low and simmer, stirring often, until
peaches are very tender. In a food processor fitted with the metal
blade or a blender, process the fruit mixture in batches until
smooth. Return the puree to the saucepan and stir in the sugar, lemon
juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium
heat, stirring constantly. Reduce the heat to low and simmer,
stirring often, until thickened and reduced to about 6 cups, about 30
minutes. Ladle the peach butter into hot, sterilized jars, leaving
1/4 inch of headroom. Wipe the rims clean and put the lids on the
jars. Process in a boiling water bath for 10 minutes. Remove the jars
from the water and cool completely at room temperature. Makes about 3
pints. Source: "An Edible Christmas" (A Treasury of Recipes for the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
Serves: 1
Golden Peach Butter Recipe brought to you by Recipes To-Go