THIS SPREAD IS SIMPLICITY ITSELF—JUST PEACHES, WATER, SUGAR, AND HONEY—SO IT’S IMPORTANT THAT EACH INGREDIENT IS A VERY GOOD QUALITY. BE SURE YOUR PEACHES ARE JUICY AND SWEET AND HAVE A NICE, SMOOTH TEXTURE—WITH NO GRAININESS OR MUSHINESS.
PREP: 35 MINUTES COOK: 1 HOUR 10 MINUTES PROCESS: 5 MINUTES MAKES: 10 HALF-PINTS
1. In an 8- to 10-quart heavy pot combine peaches and the water. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until peaches are tender. Remove from heat; cool slightly.
2. In a food processor or blender puree peach mixture, in batches, until smooth (you should have about 14 cups puree). Return all of the peach puree to the pot. Add sugar and honey. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 60 to 70 minutes or until mixture is thick and starts to mound, stirring often.
3. Ladle hot butter into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER 2 TABLESPOONS: 48 cal., 0 g fat, 0 mg chol., 0 mg sodium, 12 g carb., 1 g fiber, 0 g pro.