Ingredients: |
Ingredients: Peck of fully ripe peaches (2 batches butter)
Sugar (7 c. sugar to 7 c. cooked pulp)
1 pkg. Sure-Jell © per 7 c. pulp
Large kettle to scald peaches
Dipper to dip peaches out of water
Sink of ice water to cool peaches
Large heavy pan for cooking peach butter.
Canning jars, lids if you are going to can and wax if you are going to seal in bowls or jars, etc.
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Directions: |
Directions:Scald whole peach skin and all for 1 1/2 minutes or until skin peels off easily. Take from hot water directly to sink full of ice water. Peel skin from peach, cut in half, and remove seed. To keep peaches from turning dark, drop peaches in salt water (just enough salt to taste in water). When you have enough peaches peeled, mash or run through meat grinder using medium knife on grinder, be ready for drips from grinder. When measuring peach pulp use only pulp no juice. Measure pulp into large heavy pan big enough for 7 c. pulp, 1 pkg. Sure-Jell ©, and 7 c. sugar and stir. Cook pulp only, on medium heat, then remove and measure pulp exactly 7 c. Add 1 pkg. Sure-Jell © to pulp, heat to boiling. Add 7 c. of sugar; boil and stir constantly about 5 minutes of until butter looks thickened on the spoon. Skim any foam from top of butter. Pour in hot sterile jars and seal with lids or wax. |
Personal
Notes: |
Personal
Notes: Original recipe from Grandma Ruby (Cousins) Sowers. Even if butter is runny it sure tastes delicious. Late 60's early 70's kids and I would go to south Wichita peach orchards and Haysville orchard. We would take 3 or 4 bushel baskets in our station wagon. Rules for picking were you could eat as many as you want and heap baskets up, bring baskets. Cost was $2.50 to $3.00 a bushel.You would ride wagon out into orchard, fill your baskets and the wagons would pick you up when you were ready and take you to your vehicle. Needless to say we all needed a shower when we finished. In 2010, I bought a box of peaches (20 large peaches) for $29.95. Times sure change.
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