Recipe of Peach Butter - Food Recipes

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Title: PEACH BUTTER
Categories : Jelly/jam, Fruits, Canning
Serving size: 6 servings DEIDRE ANNE PENROD (FGGT98 2 Quarts peeled, pitted and Chopped very ripe peaches 3 c Apple cider 1 c (simmered down from 2 Cups) concentrated white Grape juice 2 Tablespoons lemon juice 1/4 To 1/2 teaspoon grated lemon Rind (or to taste) 1/8 Teaspoon salt (optional) 1/2 Teaspoon almond extract (optional) Place all ingredients (except almond extract) in large nonaluminum kettle. Cook over low heat until thick, stirring frequently and skimming if necessary. When suitably thick, taste. Add extract if desired. Pour into hot, clean jars, cap with hot lids firmly screwed down. Process in boiling water bath for 10 minutes after water has returned to boiling, or in pressure cooker for 10 minutes at 5 pounds pressure. To freeze, cool to room temperature, then place in sharp freeze section of freezer until hard. Remove to main freezer for storage, or keep refrigerated and it will be good 10 days or more.
Serving size: makes 6 to 7 cups. NUtritional value: 2 Tablespoons contain 20 calories. 4 Tablespoons equal 1 diebetic fruit exchange. If no salt is added, 4 Tabsp contains less than 1 milligram of sodium. From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie