Ingredients:

  • 4 lbs fresh peaches, pitted and sliced
  • 0.5 cup water
  • 1.5 cups granulated sugar
  • 0.5 cup light brown sugar, packed
  • 3 tbsp fresh lemon juice
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp salt

Instructions:

  1. Combine the 4 lbs of sliced peaches and 0.5 cup water in your heavy pot over medium heat.
  2. Cover the pot and simmer for 20 minutes.
  3. Check the fruit; it should be slumped, translucent, and easy to smash with a spoon.
  4. Blend the mixture with an immersion blender until it is completely smooth.
  5. Stir in 1.5 cups granulated sugar, 0.5 cup light brown sugar, 3 tbsp lemon juice, spices, and salt.
  6. Turn the heat down to low medium and cook uncovered. Leaving it uncovered is what allows the water to evaporate.
  7. Simmer for 60-70 minutes, stirring every 10 minutes at first, then more frequently as it thickens.
  8. Watch for the color shift until it reaches a deep, rich bronze.
  9. Perform a sheet test by lifting a spoonful; it should hang off the edge in a thick sheet, not drip like water.
  10. Ladle the hot butter into jars, leaving 1/4 inch of space at the top, and let cool completely.