Peach Butter

This kicks apple butter's ass! Makes about 12 cups INGREDIENTS 12 pounds ripe peaches, pitted 3 cups sugar 1/3 cup bottled lemon juice a pinch of salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cardamom 1/2 teaspoon ground ginger NOTE: Leave the peach skins on in this recipe, they add flavor. Feel free to adjust the spices to your taste, or omit them for plain peach butter. DIRECTIONS Set canning rack in large pot, jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot. In a blender, in batches, blend pitted peaches until smooth. Pour peach puree into a large Dutch oven. Combine with lemon juice, sugar, and salt. Bring mixture to a boil over medium heat, reduce to a simmer over medium low heat stirring occasionally, scraping the bottom of the pot with a spatula. Cook until thickened, and a dollop of peach butter on a plate doesn't weep juice around its perimeter, about 3 hours. Stir in spices, cook for 5 more minutes. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using a funnel, ladle peach butter into hot jars, leaving 1 inch headspace. For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then boil for 10 minutes. Remove jars and place on a clean kitchen towel, let cool overnight. Can be stored in a cool, dark place for up to 1 year. Enjoy!