Oven-Roasted Peach Butter, from Food In Jars, by Marisa McClellan

3 lbs yellow peaches
1 cup granulated sugar (up to one cup more, if needed)
1 lemon, juice and zest


  1. Preheat oven to 350F. Prepare boiling water bath and jars.

  2. Cut peaches in half and pit. Arrange them cut-side down in a single layer in a non-reactive baking dish. Roast for 30 minutes or until the skins are loose.

  3. Remove baking dish from over and remove skins from peach halves; discard skins.

  4. Mash peaches with fork and return to oven at 250F; bake for additional 2 to 3 hours -- until all wateriness is gone and they are dark in color. Check and stir often.

  5. When peaches have broken down sufficiently, taste the fruit and stir in 1 cup sugar. Taste and add more sugar to taste, if necessary. Stir in lemon juice and zest.

  6. Add peach butter to prepared glass jars and process in boiling water bath for 15 minutes.

Yield: According to instructions, 3 half-pint jars. Today, 2 half-pint jars and 1 quart-pint jar.
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