Directions:
- Place sliced peaches and water in a large (8 quart) pot and cook over medium heat until peaches are soft, about 20 to 25 minutes.
- Stir frequently to prevent the peaches from sticking.
- When fruit is tender, stir in lemon juice and honey.
- Put peach mixture through a food mill, or blend in a blender or food processor until smooth.
- Pour into two shallow 9x13 inch baking pans or roasting pans.
- Bake uncovered for one hour at 325*F.
- ,stirring every 15 to 20 minutes.
- Continue baking until the butter is thick, about 1 to 1 1/2 hours.
- The peach butter will be thick, fine-textured, and a rich reddish-amber color.
- To can, pour hot peach butter (at least 160*F.) into clean half-pint jars.
- Process in boiling water for 10 minutes.
- Butter can also be frozen.
- To serve, defrost in the refrigerator overnight.
- Yield: 2 1/2 to 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1940.27 Kcal (8124 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 26.2mg | 1% | |
| Potassium | 7028.46mg | 150% | |
| Total Carbs | 504.99g | 168% | |
| Sugars | 430.6g | 1722% | |
| Dietary Fiber | 72.56g | 290% | |
| Protein | 36.28g | 73% | |
| Vitamin C | 273.5mg | 456% | |
| Calcium | 325.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 40.5 Kcal (170 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.55mg | 1% | |
| Potassium | 146.69mg | 150% | |
| Total Carbs | 10.54g | 168% | |
| Sugars | 8.99g | 1722% | |
| Dietary Fiber | 1.51g | 290% | |
| Protein | 0.76g | 73% | |
| Vitamin C | 5.7mg | 456% | |
| Calcium | 6.8mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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