Step 1

Peel and pit the peaches, then puree in a food processor. You’ll want a total of 8 cups (2 quarts) of peach puree.

Step 2

Pour puree into a large, heavy bottomed pot and add sugar. Over medium heat, bring peach mixture to a boil, stirring frequently to prevent sticking and scorching. Boil until the mixture is thickened and reduced by about one third (again, stirring to prevent sticking and scorching) – for us this took about 20-25 minutes.

Step 3

Remove the thickened puree from the heat and stir in the spices, mixing evenly.

Step 4

If canning, pour into clean, sterilized canning jars and process for 10 minutes using the water bath canning method.

Step 5

Any un-canned peach butter should be stored covered in the refrigerator for up to a week.