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Peach-Ginger Butter

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"A hint of peppery-sweet ginger sets this recipe apart from Grandmama's. Spread it on toasted baguette slices for a sunny start to the day."

List of Ingredients

◦ 5 cups coarsely chopped fresh peaches (2 � pounds, about 6 medium)
◦ � cup finely chopped crystallized ginger
◦ 1 teaspoon lemon zest
◦ 1 tablespoons fresh lemon juice
◦ 1 � cups sugar


Recipe

Combine first 4 ingredients and � cup water in a 6-quart stainless steel or enameled Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, uncovered, 15 minutes or until peaches are tender, stirring occasionally. Remove from heat, and let cool slightly. Place peach mixture in a food processor; pulse until almost smooth.

Sterilize jars, and prepare lids.

While jars are boiling, combine peach pur�e and sugar in a large stainless steel saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Cook, stirring constantly, 23 minutes or until mixture thickens and holds its shape on a spoon.

Fill, seal, and process jars, leaving � inch headspace and processing 10 minutes.

Remove jars from water and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to one year. Refrigerate after opening.

Makes three (�-pint) jars for the shelf