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Homemade Peach Spread

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
815 min
SERVINGS
32 servings
Homemade Peach Spread
Ingredients
  • 18 peaches
  • 1 tablespoon water, or more as needed
  • 4 cups white sugar
  • 1/2 teaspoon ground cinnamon, or more to taste
  • 1/4 teaspoon ground nutmeg, or more to taste
Instructions
1
Boil a large container of water until it reaches its boiling point. Prepare a separate container filled with ice for rapid cooling.
2
Gently submerge 2 peaches at a time into the boiling water; leave them to become slightly charred, about 30 seconds to 1 minute. Quickly transfer them to the ice water container, allowing them to cool down for 30 seconds to 1 minute. Remove and place on a paper towel-lined plate. Repeat the process for the remaining peaches.
3
Remove the skin from each peach and discard it, along with the pits. Chop the remaining flesh of the peaches and place them in a large pot over low heat. Cook, stirring frequently, until the peaches become soft and tender, taking about 30 minutes, adding water if necessary to prevent sticking.
4
Inspect the 4 pint-sized jars for any signs of damage, such as cracks or rust, and discard them if you find any defects. Submerge the remaining jars in simmering water until they are ready for use.
5
Clean and prepare new, unused lids and rings by washing them in warm soapy water.
6
Combine the cooked peaches into a blender and puree until smooth. Measure out 8 cups of peach pulp and transfer it back to the pot, reserving any extra pulp for future use.
7
Add sugar, cinnamon, and nutmeg to the peach pulp. Bring the mixture to a simmer over low heat; cook, stirring frequently, until it has thickened and reduced, taking about 5 to 10 minutes.
8
Fill the hot, sterilized jars with the peach butter, leaving about 1/4 inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles from the jars. Wipe the rims with a moist paper towel to remove any residue. Close the jars by placing their lids on tightly and screwing them with rings.
9
Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to its boiling point, then carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch, then bring them to a rolling boil. Cover the pot and process the jars for 10 minutes.
10
Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. Press the center of each lid with your finger to ensure it does not move up or down. Remove the rings for storage and store them in a cool, dark area.