Peach Butter Recipe
Try out this Peach Butter for once ! You are sure to remain loyal to it forever! Stock up on bags full of Fruits as you will want to make this Peach Butter a lot. I just love Side Dish recipes and this dish is my only favorite amongst them. Just try this yummy recipe. I am sure you will love it!
Ingredients
9 large lemons
Water
1/2 teaspoon baking soda
3 3 1/2-inch-long cinnamon sticks
1 1/2 teaspoons whole cloves
1 1/2 teaspoons whole allspice
2 cups sugar
1 cup honey
1/3 cup orange juice
4 1/2 pint canning jars and caps
Directions
1. Cut each lemon lengthwise in half; place each half cut side down, then cut crosswise into thin slices. Discard end pieces and seeds; place lemon slices in 3-quart saucepan with enough water to cover; add baking soda; over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally, until lemon rinds are tender. Drain lemon slices, discarding liquid; set lemon slices aside.
2. Break cinnamon sticks into small pieces. Tie cinnamon, cloves, and allspice in double thickness of cheesecloth. Set aside.
3. In same 3-quart saucepan, combine sugar, honey, and orange juice; over high heat, heat to boiling. Reduce heat to medium; cook, stirring constantly, until sugar completely dissolves. Add spice bag and lemon slices; heat to boiling. Reduce heat to low; simmer 20 minutes, stirring occasionally. Discard spice bag.
4. Meanwhile, prepare jars and caps for processing
5. With spoon, skim off foam from preserves, if necessary. Immediately ladle hot lemon mixture into hot jars to 1/4 inch from top (keep mixture simmering while filling jars). Close jars as manufacturer directs. Process jars in boiling-water bath 10 minutes; cool jars and test for airtight seal
2. Break cinnamon sticks into small pieces. Tie cinnamon, cloves, and allspice in double thickness of cheesecloth. Set aside.
3. In same 3-quart saucepan, combine sugar, honey, and orange juice; over high heat, heat to boiling. Reduce heat to medium; cook, stirring constantly, until sugar completely dissolves. Add spice bag and lemon slices; heat to boiling. Reduce heat to low; simmer 20 minutes, stirring occasionally. Discard spice bag.
4. Meanwhile, prepare jars and caps for processing
5. With spoon, skim off foam from preserves, if necessary. Immediately ladle hot lemon mixture into hot jars to 1/4 inch from top (keep mixture simmering while filling jars). Close jars as manufacturer directs. Process jars in boiling-water bath 10 minutes; cool jars and test for airtight seal
