Prepared by Olivia Sipe and Christopher T. Sneed, MS- Extension Agent II (The University of Tennessee Extension).
Makes about 8 half-pint jars
2 quarts peach pulp (about 1 ½ dozen medium, fully ripe peaches)
4 cups sugar
To prepare pulp - Wash, scald, pit, peel, and chop peaches. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.
To make butter - Add sugar to pulp, cook until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Meanwhile, wash and sterilize canning jars. Pour hot butter into hot jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a Boiling Water Bath Canner.