Peach Ginger Butter
Fresh and zesty, this Peach Ginger Butter will be a new summertime canning favorite! From the makers of Ball® Home Canning Products!
Servings: 6 half pint jars
Equipment
- Ball 8oz 12pk Glass Regular Mouth Mason Jar with Lid and Band
Ingredients
- 10 cups coarsely chopped fresh peaches about 12 medium
- ½ cup water
- ½ cup finely chopped crystallized ginger
- 2 teaspoons lemon zest
- 2 tablespoons bottled lemon juice
- 3 cups sugar
Instructions
- Combine the first 5 ingredients in a 6 quart stainless steel or enameled Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, uncovered, for 15 minutes or until peaches are tender, stirring occasionally. Remove from heat and let cool slightly.
- Pulse peach mixture, in batches, in a food processor until almost smooth. Pour each batch into a large bowl.
- Return peach puree to Dutch oven; stir in sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Cook, constantly stirring, for 25 to 30 minutes or until the mixture thickens and holds its shape on a spoon.
- Ladle the hot peach mixture into a hot jar, leaving ¼ inch headspace. Remove any air bubbles that form. Wipe jar rim. Center the lid on the jar. Screw on the band until fingertip tight. Place the jar in the boiling water canner. Repeat until all of the jars are filled.
- Process the jars for 10 minutes, adjusting for altitude. Turn off the heat; remove the pot lid, and let the jars stand for 5 minutes. Remove the jars and cool.
Notes
Do not use this process to can white-flesh peaches. Some varieties of white-flesh peaches are higher in pH (i.e. lower in acid) making them a low acid food for canning purposes. At this time there are no low-acid or acidification procedures for white-flesh peaches.