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Gingered Peach Butter a la Cuisine at Home

This shortened version of the recipe presumes you have a knowledge of home canning.

Ingredients:
4 lb fresh peaches (about 9)
1/4 cup fresh orange juice
1 piece fresh ginger root (2 inches) peeled and sliced
1 1/2 cups sugar
1/2 cup honey

Peel peaches however you prefer (peeler or blanching). Chop peaches to make 8 cups.
Bring peaches, juice and gingerroot to a boil in a large saute pan over medium heat. Reduce heat to low, cover and simmer until fruit is soft, about 20 minutes.
Puree peach mixture until smooth (the recipe calls for a blender, I used my food processor), return to pan. Stir in sugar and honey, bring to a boil over medium heat. Cook puree stirring often until its thick about 40 minutes.

Prepare jars for canning. Ladle peach butter into hot jars (5 8oz or 10 4 oz), leaving 1/4 inch head room. Process jars at full boil for 10 minutes (add 5 minutes for every 1000 feat about sea level). Remove canner from heat and let jars sit for 5 minutes in hot water. Remove and let rest for 24 hours.

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