Peach butter is a delicious alternative to jams and jellies. Making it is a bit time consuming but easy.

• 10 pounds fully ripe peaches (about 30 medium to large size peaches)
• 1 cup water
• 1 cup orange juice
• 5-1/2 cups sugar
• 1 tsp. cinnamon
• 1/4 tsp. ginger

Preparation -
Wash the peaches... place the peaches in a large colander and rinse thoroughly under running water. Cut out any brown spots and peel the peaches. Or, to easily remove the skin.... Immerse the peaches in boiling water for 30 to 60 seconds. Remove from the boiling water and immediately place them in a bowl of ice water. Slip the skins off the peaches.

Cut the peaches into halves or quarters and remove the pits. Place the peeled and pitted peaches, water, and orange juice in a stockpot or very large saucepan. Bring to a boil; reduce heat, and simmer for about 10 minutes, or until the peaches are softened, stirring frequently. Remove from heat and let cool for about a half hour then place the cooked peaches in a food processor or blender. Puree until smooth.

Pour the pureed peach mixture back into the stockpot or saucepan. Bring to a boil; stirring constantly. Reduce heat to low. Stir in the cinnamon and ginger. Simmer the mixture, uncovered, for 2 or more hours or until it thickens to the consistency of applesauce or apple butter, stirring often.

Spoon the peach butter into hot half pint or pint size canning jars. Fill to within 1/2 inch from the top of the jars. Wipe the jar rims. Place the caps and rings on the jars. Place the filled jars in a boiling water bath canner with the water level about one inch above the top of the jars. Process half pint jars in a boiling water bath for 10 minutes. Process pint jars in a boiling water bath for 15 minutes. (If you need more information boiling water bath canning, see Successful Home Canning.)