Spiced Peach Butter
18-20 medium peaches
4 cups sugar
1 cup water
1 tablespoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
Fill large canning pot with water and add 6-7 pint sized mason jars and lids. Place over medium heat and bring to a simmer while you prepare recipe. If you'd rather not can these, skip this step and just sit clean jars on towel lined countertop while you cook peaches.
Peel and slice peaches, throwing away the pits. Place in large pot along with all other ingredients.
Place pot over medium high heat and cook, stirring often.
Once peaches are good and hot (about ten minutes), take them out in batches and run through a food processor or blender until pureed. Place back in pot and continue heating until it just barely comes to a boil, stirring constantly. Remove from heat.
If canning, remove hot jars from canner and drain water. Place on towel lined counter. Using a canning funnel, fill each jar to within ½ inch of the top. Use a damp paper towel to wipe the top and threaded sides of each jar before placing lids on jars.
If canning, place jars in water bath canner, making sure that there is enough water to cover them by a depth of one inch over the top. Put lid on pot and bring to a boil. Once it reaches a full rolling boil, process for 15 minutes for pint jars. Remove from pot and let cool. You know they have processed properly if the center of the lid does not bounce back.
If you did not can the butter, place lids on and put in the refrigerator. Use within a month.