Categories: conserves, fruit butter, jams- jelly- preserves

Ingredients

• 7 cups, sliced, peeled, ripe peaches pureed in food processor or blender
• 3 cups sugar
• 2 Tbsp. bottled lemon juice

Directions

1. In a 6 to 8- quart saucepan, heat lemon juice for 1 minute over medium-high heat. Add pureed peaches and sugar.
2. Bring to a boil, stirring constantly. Continue boiling, stirring constantly, until mixture is the consistency of thick applesauce (about 15 minutes).
3. Immediately fill hot, sterilized half-pint jars with the mixture, leaving 1/4 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes.

4. makes about 6 half-pints

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