Thursday, July 22, 2010
Fruit butters, of course, don't actually contain butter. This "butter" isn't quite as thick as an apple butter thanks to peach's low pectin, but it's still delicious and would be perfect slathered on a biscuit or inside a crepe.
This recipe comes from Canning & Preserving with Ashley English.
Ingredients (makes about 6 half-pints)
3 lbs peaches
1/3 c water
2 Tbsp fresh or dried lavender (Do not use from craft store. Needs to be edible lavender)
3 Tbsp bottled lemon juice (Important to use bottled instead of fresh as bottled has a consistent acidity)
1.5 Tbsp lemon zest (Important to use as citrus zest provides some of pectin)
3 c granulated sugar
1. Peel peaches (either by blanching or with a vegetable peeler) and chop.
2. Bring the 1/3 c water to a boil and add lavender. Let steep 15 minutes.
3. Meanwhile wash & sterilize jars and lids.
4. Combine lavender water, peaches, lemon juice & zest in a medium saucepan. Bring to a boil & then reduce heat to a simmer for 15 minutes. Peaches should start to break down and create a thickened sauce.
5. With an immersion blender (or food processor or regular blender), puree peaches until smooth. Cool before hand, if necessary.
6. Add sugar to peach mixture and bring to a boil, stirring to dissolve sugar. Reduce heat to simmer and cook for another 25 minutes.
7. Process in sanitized jars in a boiling water bath for 10 minutes.